I’m super excited to announce that Danny Jauregui is sharing one of his recipes today at Summer Tomato.
Definitely visit Danny’s blogs and check out his incredible food photography, you’ll be blown away.
I’ve always wanted to learn how to make a Spanish tortilla and had no idea it was this easy. But now I seriously want to get that cast-iron skillet I’ve had my eye on….
Spanish Tortilla With Chipotle-Lime Vinaigrette
by Danny Jauregui
Spanish tortillas are my go-to dinner when I’ve had a rough workday. I love that you can take two healthy ingredients and easily create a mouth-watering dish. A Spanish tortilla is a bit like an omelette, only much easier to make. Thinly sliced potatoes are sautéed with onions at which point eggs are added and cooked until done.
Sliced like a pie, the Spanish eat a tortilla at room temperature with a light salad, which is my preferred way of enjoying it. I also like to serve it for brunch parties, just for a touch of variety.
In this version, I add Mexican flavors by including chopped cilantro and a Chipotle-Lime vinaigrette. Filled with nutrients and bursting with familiar flavors, I think you’ll really enjoy it!
Simple Potato and Egg Spanish Tortilla
1 Large Potato, thinly sliced
½ Large Yellow Onion, thinly sliced into rings
1 ½ Tablespoons Olive Oil
½ Teaspoon Salt
¼ Teaspoon Pepper
¼ Cup Chopped Cilantro
Slice potato and onions into thin slices. The exact size is not important. Heat the olive oil in a heavy bottom pan or preferably a cast-iron skillet. Wait for olive oil to almost begin smoking and add the onions and potatoes. Sprinkle them with salt and pepper. With a wooden spoon stir potatoes and onions to coat in oil, lower the heat to medium and cook until they are soft, stirring occasionally, for a total cooking time of 5 minutes.
While potatoes are cooking combine the eggs and cilantro in a bowl and lightly whisk together. When potatoes are done, make sure they are lying as flat as possible in the pan and add the egg mixture. Cook on medium heat for 5 minutes or until most of the egg on the bottom is thoroughly cooked. The top of the tortilla will not be cooked and should look runny.
Turn the broiler of your oven on, remove pan from burner and carefully place under broiler for 2 minutes, or until the top is slightly golden brown. Eggs cook fast, so keep your eye on the broiler. (If you don’t have a broiler simply place a cover on the pan and continue cooking on medium heat until top is solid and not runny).
Once top is brown, remove from broiler and let cool for 10 minutes. At this point you can slice it straight out of the pan, or flip it like I did. To flip, run a knife around the edge of the tortilla to loosen, place a plate upside down on top of the pan and flip the whole thing over. The tortilla should release easily.
Add some sliced avocado and your favorite salsa to really spruce this meal up, or make this Chipotle-Lime vinaigrette like I did.
The Chipotle Lime Vinaigrette adds a nice smoky and acidic note to the boldness of the potato and egg. Delish!
4 Tablespoons Olive Oil
2 Tablespoons Adobo Sauce from a Chipotle Pepper Can
2 1/2 Tablespoons Lime Juice
¼ Teaspoon Salt
Adobo sauce is the smoky sauce that is included in Chipotle peppers. If you want a bit of spice, take half a Chipotle pepper and chop it super fine and add to vinaigrette.
Place all ingredients in a bowl and whisk to combine. Drizzle vinaigrette onto sliced tortilla.
What flavors do you pair with a Spanish tortilla?