RECIPE: Secrets to an easier, weeknight-ready Spanish tortilla
Made from only potatoes, onions, eggs and a generous amount of olive oil, a Spanish tortilla is a simple frittata-like dish that can be quite challenging to perfect. (It is very different from a Mexican tortilla used for tacos, burritos and the like.) The potatoes and onions are slow-poached in oil, and then, once the eggs are added, the whole thing is flipped over in the pan to cook both sides into an even, puck-like shape with a lightly browned crust and custardy interior. I have made more messes than successful Spanish tortillas, at least when attempting them in the traditional manner.
This recipe is not traditional. To transform the tortilla into a weeknight meal, I’ve swapped out sliced raw potatoes and onions for shredded hash browns and frozen chopped onions. These cook relatively quickly in a still-generous amount of oil. Once the eggs are added, I let them cook almost the entire way on the stovetop, then finish under the broiler instead of attempting a flip.
For serving, I stir together a shortcut aioli made from mayonnaise, garlic (use one clove for mild flavor and two for a bolder bite) and a bit more oil. Add in a simple salad made from arugula or tender herbs and you’ll have a close-enough-to-perfect tortilla dinner.
Shortcut Spanish Tortilla with Aioli
- 4 cups frozen shredded hash browns
- 1 (10-ounce) bag frozen chopped onions
- 1/2 cup plus 1 tablespoon extra-virgin olive oil, divided
- 8 large eggs
- 1 teaspoon Diamond Crystal kosher salt, or to taste, divided
- 1/2 cup mayonnaise
- 1 to 2 large cloves garlic, peeled
- 1/2 teaspoon freshly ground black pepper
- On the side: Baby arugula and/or parsley salad
- Combine the hash browns, onions and 1/2 cup of the olive oil in a 10-inch nonstick skillet. Cover and place over medium-high heat. Cook undisturbed until you can hear the potatoes and onions start to sizzle, 6 to 7 minutes. Uncover and continue to cook, stirring frequently, until tender, 10 to 12 minutes. Keep an eye on the onions and reduce the heat to medium if needed to prevent browning.
- While the potatoes and onions cook, whisk the eggs together with a large pinch of salt and let sit at room temperature.
- Place the mayonnaise in a small bowl and grate the garlic into the mayonnaise. Add the remaining 1 tablespoon olive oil and stir to combine. Season to taste with salt. Set aside.
- Heat the broiler to high with a rack in the second-highest position.
- When tender, season the potatoes and onions to taste with salt and pepper. Remove the skillet from the heat and pour in the eggs. Stir with a rubber spatula until evenly combined, about 30 seconds, then return to the heat. Cook undisturbed over medium-high heat until the center is mostly set and there is only a small layer of uncooked egg on the top, 5 to 6 minutes. Transfer to the broiler and cook until the top is set and lightly browned, 2 to 3 minutes.
- Place a large cutting board over the top of the tortilla. While holding on to the cutting board, carefully flip everything over to turn the tortilla out onto the board. Slice into 4 wedges and serve with the aioli and the salad.
Nutritional information
Per serving: Per serving: 720 calories (percent of calories from fat, 75), 15 grams protein, 30 grams carbohydrates, 1 gram total sugars, 4 grams fiber, 60 grams total fat (10 grams saturated), 382 milligrams cholesterol, 694 milligrams sodium.Read more stories like this by liking Atlanta Restaurant Scene on Facebook, following @ATLDiningNews on Twitter and @ajcdining on Instagram.
