tortilla espanola

I love frittatas and make them often when I have left over grilled vegetables in the summer, but when I decide to start from scratch this is my very favorite. The potatoes make it filling and creamy and the sauteed onions add so much flavor. It is the season for beautiful little onions and ramps - I chose a bunch of purple spring onions but ramps, scallions, or any kind of onion can be substituted. The amounts used in this recipe filled an 11 inch cast iron skillet but you can easily make a smaller version that would feed 2-3 people in a 6 or 7 inch non-stick skillet. 

 

Tortilla Espanola

8-10 small yukon gold potatoes

1-2 tablespoons extra virgin olive oil

1 bunch purple spring onions, thinly sliced

coarse sea salt

10-12 eggs, lightly beaten

Heat oven to 400°.

Place potatoes in a large pot with enough water to cover and bring to a boil. Cook until just tender when a paring knife is inserted into the largest potato, about 10-15 minutes depending on size of potatoes. Set aside until cool enough to handle.

Use a paring knife to slip skin off potatoes and slice about 1/4 inch thick. 

Heat olive oil in a large cast iron skillet or non-stick pan. Add onion and sautee until they start to soften. Add sliced potatoes, season with salt, and continue cooking until they are just barely beginning to brown. Add eggs and gently to submerge potatoes. Place pan in oven and cook until eggs are set, about 10-15 minutes. Remove from oven allow to sit for 5-10 minutes. Invert pan onto cutting board to unmold. Serve cut into wedges.