- 8 inch oven-safe pan
- 8 Large Eggs
- 8 Oz Shredded Manchego Cheese
- 2 Medium-Sized Potatoes Diced Small
- Vegetable oil
- Non-stick spray
- Separate egg yolks and whites into different bowls
- Peel, then dice potatoes into 1/4 inch cubes
- Heat a frying pan with a few tablespoons of vegetable oil and add potatoes. If you have a truffle oil add a dash for flavor. Cook potatoes until fork done.
- Whip the egg yolks with a dash of water for several minutes and set aside. Then whip the egg whites until nice and fluffy. Add them to one bowl and gently mix them together, it makes for a fluffier tortilla. My sister Reda, who lives in Switzerland recommended this method, as she is surrounded by expats with all sorts of great tips!
Spray an all-metal frying pan about 8 inches in diameter and put over low heat. Add the egg mixture and allow to cook for about five minutes. Then sprinkle in your cheese & potatoes and cook for another 5 minutes covered on the stovetop. Transfer to the oven until the center is set and cooked through.
- Once you remove it from the oven, let it sit for a few minutes and serve straight from the pan or flip onto serving dish. Cut into wedges and serve up with fresh tomatoes, cucumbers, and warm bread. Sahtayn, my friends!
Spanish tortilla finds its home in Spain and has nothing to do with the tortillas we are familiar with! This simple, hearty meal can be served on its own or as an accompaniment to a brunch or breakfast. Don’t be afraid to experiment with this one, either. The beauty of Spanish tortilla is that sometimes what you have in the frig or garden can make its way in with pleasing results. I’ve added fresh oregano, thyme and even fried my potatoes with a dash of white truffle oil. In the summer, this is my favorite brunch for my family prepared outside with garden goodies readily available. This particular recipe is just a base for your creativity to run free. You ready?