I am back from a quick trip to San Francisco and, as usual, I ate my way through the city. I even got my fill of birthday cake! The weather was unreal there and I am so glad I got a little reprieve from the cold. Now that I’m back to the cold, I’m also back to my usual healthy eating and this Tortilla Española is the first step!
This recipe features po-tate-ers. Potatoes are an underrated vegetable with a bad rep. People often think of potatoes in fat-laden dishes like loaded potato skins, but it doesn’t always have to be that way. A medium baked potato has just 110 calories and is fat, sodium, and cholesterol-free. AND I didn’t know this myself until I looked it up, but potatoes have more potassium than bananas! This fact alone makes me want to eat all the potatoes in the world so I can kill it at my workouts *insert arm muscle emoji*.
This Tortilla Española is truly not that hard to make- it even turned out great for me on the first try! After sautéing peeled and sliced potatoes with chopped onions and olive oil, I combined the mixture with whisked eggs and added everything back into an oven-safe pan (I used my cast iron skillet). I cooked it all slow and low and then popped the pan into the oven to broil for a few minutes. It was a slight labor of love to get the potatoes cooked without browning, but with just a few ingredients and steps, your tortilla will be ready before you know it!
I wanted to add something flavorful and fun to the traditional Spanish omelette recipe, so I made a roasted red pepper and walnut sauce. It was the perfect pairing (and also ridiculously easy to make)!
This Tortilla Española is easy to make, satisfying, and filling. I hope you’ll give potatoes a second shot with this recipe!
What’s your favorite way to incorporate potatoes into a healthy diet?
- 1/2 cup olive oil
- 2 large (or 4 medium) Russet baking potatoes, peeled and sliced
- 1 yellow onion, chopped
- 1 and 1/2 teaspoons salt
- 6 cloves garlic, minced
- 8 eggs
- 1 16 ounce jar roasted red peppers, drained
- 1 garlic clove
- 1/2 teaspoon salt
- juice of one lemon
- 1/4 cup olive oil
- 1 cup walnuts
- green onion, chopped
- Heat olive oil over medium heat in an oven-safe skillet. Add the potato slices and onion. Fry, stirring occasionally, over medium heat for about 5 minutes. Add garlic and cook until potatoes are tender but not browned (20-25 minutes). Set aside.
- Whisk the eggs and combine the cooked potatoes with the eggs and stir. Spread the egg-coated potatoes into the remaining oil in the skillet. Heat on medium-low and cook, shaking the pan frequently and/or stir frequently being careful not to break potatoes, until mixture begins to set (about 12 minutes).
- While the tortilla is cooking, make the red pepper sauce by adding all ingredients to a food processor or strong blender and blend until smooth.
- Place the pan in the oven and broil on low for 6 minutes.
- Remove and cover the skillet with a plate, and using oven mitts, carefully invert the omelette onto the plate. Allow to cool then cut it into 8 even wedges. Season with salt, if needed, and roasted red pepper sauce. Top with chopped green onion. Serve warm or at room temperature.
I was selected for this opportunity through Honest Cooking and was provided with free product as well as compensated for my time. As always, the content and opinions expressed here are all my own.
Cooking with potatoes is so fun! Check out this video by U.S. Potato Board for even more inspiration.