This potato and egg dish is delicious any time of the day. The Herbes de Provence olive oil adds the perfect seasoning to this dish giving it so much flavour that you'll crave a second serving.
Serve this Spanish Tortilla as a side dish or a main meal.
Prep Time30 minsCook Time35 minsTotal Time1 hr 5 mins
1 cup "Olive the Best" Ultra Premium Extra Virgin Olive Oil
½ cup "Olive the Best" Herbes de Provence Infused Olive Oil
2 lbs large Yukon Gold potatoes, cut into 1/4 inch pieces
1 onion, chopped
2 ½ tsp sea salt
8 large eggs, beaten
parsley for garnish
1Heat both oils in a large ovenproof skillet over medium heat. Add potatoes and salt. Cook potatoes in oil until tender but not browned 20-25 min.
2Remove potatoes from the oil and set aside.
Using the same oil cook the chopped onion until translucent, remove from skillet and transfer to container with potatoes.
3Add eggs and stir gently to combine; do not break up potatoes. Strain oil into a glass measuring cup; wipe out skillet.
4 Heat 3 Tbsp. of reserved oil from measuring cup in skillet over medium-high heat.
5Add egg-potato mixture and cook, stirring constantly but gently to keep potatoes intact, until eggs begin to set (eggs will look scrambled), about 2 minutes.
6Spread mixture in an even layer; reduce heat to medium-low.
7Preheat broiler to high. Cook tortilla, shaking pan occasionally to prevent it from sticking, until eggs are nearly cooked through, about 12 minutes.
8Transfer skillet to oven and broil until top of tortilla is just cooked, about 2 minutes. Remove from oven.
9 Invert a large plate over skillet. Using oven mitts (skillet and potatoes will be very hot; use caution), hold plate firmly over skillet and flip, releasing tortilla onto plate.
10Let sit at room temperature for at least 20 minutes and up to 2 hours before serving.
Ingredients
1 cup "Olive the Best" Ultra Premium Extra Virgin Olive Oil
½ cup "Olive the Best" Herbes de Provence Infused Olive Oil
2 lbs large Yukon Gold potatoes, cut into 1/4 inch pieces
1 onion, chopped
2 ½ tsp sea salt
8 large eggs, beaten
parsley for garnish
Directions
1Heat both oils in a large ovenproof skillet over medium heat. Add potatoes and salt. Cook potatoes in oil until tender but not browned 20-25 min.
2Remove potatoes from the oil and set aside.
Using the same oil cook the chopped onion until translucent, remove from skillet and transfer to container with potatoes.
3Add eggs and stir gently to combine; do not break up potatoes. Strain oil into a glass measuring cup; wipe out skillet.
4 Heat 3 Tbsp. of reserved oil from measuring cup in skillet over medium-high heat.
5Add egg-potato mixture and cook, stirring constantly but gently to keep potatoes intact, until eggs begin to set (eggs will look scrambled), about 2 minutes.
6Spread mixture in an even layer; reduce heat to medium-low.
7Preheat broiler to high. Cook tortilla, shaking pan occasionally to prevent it from sticking, until eggs are nearly cooked through, about 12 minutes.
8Transfer skillet to oven and broil until top of tortilla is just cooked, about 2 minutes. Remove from oven.
9 Invert a large plate over skillet. Using oven mitts (skillet and potatoes will be very hot; use caution), hold plate firmly over skillet and flip, releasing tortilla onto plate.
10Let sit at room temperature for at least 20 minutes and up to 2 hours before serving.
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