In celebration of World Egg Day I thought it best to share two of my favourite egg dishes: Middle Eastern Shakshuka and this tortilla española made with potatoes that are slowly cooked in lots of olive oil. This Spanish tortilla is often served as tapas in Spain along with other nibbles and drinks. But it makes an equally satisfying brunch or even dinner next to a simple salad of fresh tomatoes, parsley, more olive oil, and toasted sourdough bread.
spicy spanish tortilla
- one cup of extra-virgin olive oil
- five hundred grams of potatoes, peeled
- one onion, thinly sliced
- eight eggs
- two teaspoons of salt
- half a teaspoon of cayenne pepper
- half a teaspoon of smoked paprika
Heat oil in a large ovenproof pan over medium heat. In the meantime, cut the potatoes into thin slices and along with the onion, add it to the pan.
Coat the potatoes evenly with the olive oil. When the oil begins to bubble, reduce the heat to medium-low and cook, turning it frequently, until the potatoes are tender but not browned, roughly twenty to twenty five minutes.
In a large heatproof mixing bowl, beat the eggs and add the salt, cayenne pepper and smoked paprika.
Using a slotted spoon, transfer the potatoes and onion to a large heatproof bowl and stir gently to combine whilst trying not to break up the potatoes.
In the same pan, with the remaining oil, add the egg-potato mixture and cook, stirring constantly but gently to keep potatoes intact and until the eggs begin to set. Spread mixture in an even layer; reduce the heat to low.
Preheat the oven to two hundred degrees celsius.
Cook the tortilla, shaking pan occasionally to prevent it from sticking, until eggs are nearly cooked through, about ten minutes. Transfer the pan to the oven and bake until the top of tortilla is just cooked.
One the tortilla is golden remove it from oven. Invert a large plate over the pan and using oven mitts, hold the plate firmly over the pan and flip, releasing the tortilla onto the plate.
Allow to cool before serving.