Tortilla Espanola

In Boston where I’m from, I had access to a lot of European food, particularly French, Spanish, and Italian seafood. In Los Angeles, I hardly go out for European food. Here, I often have tacos, sushi, Thai, and Middle Eastern food. Recently, I was thinking about a Spanish restaurant called Tapeo’s in Boston that I used to frequent. I loved ordering their tortilla espanola, patatas bravas, and gambas ajillo. These tapas dishes are simple and yet so delicious. Tapas are so versatile. They are great for a light meal, snack, or appetizer. It has been years since I’ve made a Tortilla Espanola or Spanish Omelette, but I gave it another try and I still love it just as much as I did in my college years!

Tortilla Espanola (makes about 6-8 slices)

Ingredients:

• 8 eggs

• 2 tbsp olive oil

• 1 tsp salt in eggs

• 1/2 tsp ground black pepper

• 1 small sweet onion diced

• 2 small Yukon potatoes thinly sliced

• 4 pearl tomatoes or 2 vine tomatoes thinly sliced

Directions:

Preheat oven to 375 degrees.

Over medium high heat, sauté onions with 1 tbsp of olive oil and set aside. Then add another 1 tbsp of olive oil and sauté potatoes. Add 1/2 tsp salt and 1/2 tsp pepper and cook until soft about 8-10 min.

Meanwhile, whisk eggs w 1/2 tsp salt. Line a 9.5 inch pie pan w olive oil. Spread a layer of potato slices in the pan. Sprinkle some diced onions. Pour in some of the whisked eggs. Then add another layer of potato slices and onions and pour in the rest of the egg mix. Add tomato slices on top.

Bake at 375 degrees for about 40-45 min. You can eat this warm or cold. and have it for breakfast, serve as a side for lunch or dinner, or have as a snack. I like to have mine with mixed greens.