Spanish Torta

Name: Spanish Torta
Prep time: 15 min
Cook time: 31 min
Total time: 46 min
Yield: 4
Cuisine: Spanish
Ingredients: 6 tablespoons olive oil; 1 large Spanish onion, peeled and thinly sliced; 1 1/4 pounds russet potatoes, peeled and cut into thin rounds; 10 large eggs; 1 1/4 teaspoons kosher salt; 1/2 teaspoon freshly ground black pepper; 1 small head of frisée, cleaned and torn into bite-sized pieces; 1 tablespoon sherry vinegar

Recipe GLPR249984e5b00510

Spanish

Main Course

46 min

493 cal

Servings: 4

Stovetop

SNAP eligible

A classic Spanish potato and egg cake, crispy and golden on the outside with a creamy center. Russet potatoes and onions are slowly cooked in olive oil until tender, then combined with beaten eggs and cooked until set. Served warm or at room temperature with a fresh frisée salad dressed in sherry vinegar.

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Ingredients

6 tablespoons olive oil

1 large Spanish onion, peeled and thinly sliced

1 1/4 pounds russet potatoes, peeled and cut into thin rounds

10 large eggs

1 1/4 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

1 small head of frisée, cleaned and torn into bite-sized pieces

1 tablespoon sherry vinegar

Directions

Heat 6 tablespoons of olive oil in a medium nonstick skillet over medium heat. Add the sliced Spanish onion and cook, stirring occasionally, until softened and beginning to turn golden, about 8 minutes.
Add the potato rounds to the skillet with the onions. Stir gently to coat with oil and arrange into an even layer. Cook over medium heat, stirring occasionally, until the potatoes are tender when pierced with a fork and the edges are lightly golden, about 20 minutes.
While the potatoes cook, crack the 10 eggs into a large bowl. Season with 1 1/4 teaspoons kosher salt and 1/2 teaspoon freshly ground black pepper. Whisk the eggs vigorously until well combined and slightly fluffy.
When the potatoes and onions are tender, carefully pour the beaten eggs over them, gently stirring to distribute the potatoes evenly throughout. Reduce heat to medium-low and cook without stirring until the edges and bottom begin to set, about 3 to 4 minutes.
Continue cooking until the center is just barely set (the center should reach 160°F when checked with an instant-read thermometer), about 2 to 3 minutes more. The torta should be golden on the bottom and just set on top with a very slight jiggle in the center. Remove from heat.
Slide the torta onto a cutting board or serving plate. It should hold together as a single cake.
Toss the cleaned frisée with the 1 tablespoon of sherry vinegar. Serve the warm torta cut into 4 wedges, accompanied by the dressed frisée salad on the side.

Comments

Grocery List Plus Editorial Staff4.5

This is a straightforward tortilla española with a frisée salad—all ingredients are standard stock at any Charlotte chain, with no special trips required. At roughly $1.50 per serving for potatoes, eggs, and oil, it's genuinely cheap weeknight food. The stated 46 minutes understates reality by about 15: you need 15 minutes to slice and parboil potatoes, 10 to cook them down, 5 to finish the egg set, plus 5 to plate and dress the salad. It's forgiving, reheats well, and feeds four as a light dinner or brunch, though it won't hold leftovers more than a day.