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Simple Eggs Recipe: Spanish Tortilla With Chipotle-Lime Vinaigrette
Spanish Tortilla
I’m super excited to announce that Danny Jauregui is sharing one of his recipes today at Summer Tomato.
Danny is a Los Angeles based food blogger. You can read his recipes on Over The Hill And On A Roll, and his food photography and blogging tips on Food Bloggers Unite!
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
Ingredients:
6 Eggs
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
Directions
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!
Chipotle-Lime Vinaigrette
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?
Interesting twist on the traditional tortilla and one I’d try since I like Mexican flavors. More importantly, thanks for the introduction to Danny and his blogs – both of which I’m signing up for.
Hi Joan,
I’m glad you like the recipe! If you end up trying it, leave a comment here and let us know how you liked it.
I just want to thank Danny again for making my blog look so pretty and delicious today!!
Mmmm, that looks so good! Potatoes and eggs are two of my favorite comfort foods, and, lately, cilantro is well on it’s way to becoming my favorite herb.
This reminds me of a dinner I made recently… I never thought to pair cilantro with potatoes until I recently came home from work one night to discover the only fresh ingredients I had were purple potatoes and and a big bunch of cilantro. A quick google search of “potatoes and cilantro” led me to several recipes for Portuguese potato cilantro soup. So simple and so good! I suggest looking it up.
Anyway, I can’t wait until I get a cast iron pan so I can try this recipe too! Thanks!
I love food like this. Simple, yet elegant and tasty.
Eiiii! I eat “tortilla de patatas” once every two weeks give or take 🙂 and spinach omelette (tortilla de espinacas) as well.
I’ll send you some pics next time I have tortilla de patatas in my dish 😉
Looks good I will give it a try!
You know, my mom always used to pour beaten eggs over leftover fried potatoes for quick meals, but I haven’t done it in years! I made this for lunch today – I didn’t have any cilantro or any of the stuff for the vinaigrette, so we had it plain with a big pile of sugar snap peas. YUM! Plus I love any chance I have to use my grandma’s Griswold cast iron skillet. 🙂
Great to hear! I added a cast-iron skillet to my birthday wish list 🙂
I’m glad to see that you all like the recipe!
Like some of the comments mention, you can really add any vegetable you have lying around in the fridge. I also make a Spanish tortilla with red onions and brocollini that is really delicious.
Would love to hear about other veg combos readers have tried!
Hi! I was at your table at Blogher lunch! Just poking around your site! Soo much information. I LOVE IT!!!
And this recipe has me excited. I’ve been wanting to make tortilla forever and I think your picture just pushed me over the edge.
nice to put a site to the face 😉
Tracy
Thanks for stopping by Tracy, was great to meet you!
This looks so good! I just finished trying to make it and it didn’t turn out all that well… but I’m a terrible cook. I’m trying hard to get better though, and eat better.
Thanks for the great info and recipes!
We made this for breakfast today! The cilantro was a great addition to the classic spanish tortilla. We did the vinaigrette and also served with mexican crema. Thanks for the recipe.