Have you ever indulged in a Spanish tortilla? It's similar to the American frittata, but you know us - we always prefer the real deal. Whether you cook it solely on the stove top (the classic way!) or finish it in the oven like this recipe adapted from Mark Bittman / NY Times, it's a one pot meal (which means less dishes to clean up, amen?). And even though you'll have to dirty a few mixing bowls in the process, trust us - it's way worth it.
As the potatoes cook, beat eggs in a large mixing bowl with salt, pepper, herbs, chives and lemon zest.
Drain skillet mixture in a colander, reserving the oil. Wipe out the skillet and make sure nothing is stuck to the pan. Add 2 tablespoons of reserved oil back into the pan. Preheat the oven to 400 degrees.
Add drained potatoes into the egg mixture and combine well. Add to skillet over medium heat. As soon as the edges firm up, reduce heat to medium low. Cook for about 10-12 minutes until tortilla begins to solidify. Add to oven and cook for 15-20 minutes or until tortilla is browned and set. Cool for 15 minutes before serving.
Don't forget - this tortilla is great served both warm and cold, so save those leftovers (if you have any - we don't judge!) for a hearty breakfast tomorrow. Happy dining!
INGREDIENTS (Serves 4):
1 lb. potato, diced
1 sweet onion, diced
5 oz. pole beans, diced + de-stemmed
1 cup olive oil
6 large eggs
2 tablespoons fresh dill, minced
2 tablespoon fresh basil, minced
1 oz. chives, diced
2 teaspoons sea salt
1 teaspoon lemon zest
Freshly ground pepper to taste
1 lb. potato
5 oz. pole beans
Fresh Dill + Basil
p.s. Don’t forget to let us know how much you enjoyed tonight’s menu – Instagram a shot of your Spanish tortilla and tag us @ClementineDaily!