Serves 4
46 min
Spanish Torta
Recipe GLPR06c836b6a20d8f
A classic Spanish tortilla made with layers of golden potatoes and onions bound together with beaten eggs. This simple yet elegant dish features caramelized onions and tender potatoes cooked until the eggs set into a creamy custard. Finished with a fresh frisée salad dressed in sherry vinegar, it makes a satisfying main course for lunch or a light dinner.
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Ingredients
6 tablespoons olive oil
1 large Spanish onion, thinly sliced
1¼ pounds russet potatoes, peeled and sliced ¼-inch thick
10 large eggs
1¼ teaspoons kosher salt
½ teaspoon freshly ground black pepper
1 small head of frisée
1 tablespoon sherry vinegar
Directions
Peel and thinly slice the russet potatoes (about ¼-inch thick). Thinly slice the Spanish onion into rings.
Heat 4 tablespoons of olive oil in a 10-inch nonstick skillet over medium heat. Add the sliced onions and cook, stirring occasionally, for 8–10 minutes until they become soft and golden.
Add the sliced potatoes to the skillet and stir to combine with the onions. Cook for 8–10 minutes over medium heat, stirring gently every few minutes, until the potatoes are tender but not browned.
While the potatoes cook, crack the eggs into a large bowl. Beat them together with 1¼ teaspoons kosher salt and ½ teaspoon black pepper until well combined.
Pour the beaten egg mixture over the cooked potatoes and onions. Stir gently to distribute the vegetables evenly throughout the eggs. Reduce heat to medium-low and cook without stirring for 6–8 minutes, until the edges begin to set but the center remains slightly soft.
Heat the remaining 2 tablespoons of olive oil in a small bowl or microwave. Carefully drizzle it around the edges and over the top of the tortilla.
Continue cooking over medium-low heat for another 2–3 minutes until the top is lightly set but still slightly creamy in the very center. The internal temperature should reach 160°F for food safety.
Remove the skillet from heat and let the tortilla cool for 1–2 minutes. Loosen the edges with a spatula and carefully slide the tortilla onto a serving plate.
Tear the frisée into bite-sized pieces and place in a bowl. Drizzle with sherry vinegar and toss lightly to dress.
Slice the tortilla into wedges and serve warm or at room temperature with the frisée salad on the side.
