Saturday, September 06, 2008

It must be fun, lots of fun

When I was in Spain, I didn't really get to eat a lot of Spanish food. First there was the whole airline fiasco which had me running through the Shannon Airport with lovely Irish flight attendants, then there was the lost luggage, and finally there was the fact that the entire time we were in Spain, my traveling companions only wanted to eat pizza.

Nonetheless, I stuck to my guns and dragged the boys to a place where I could get one of my Spanish favorites. Paella. For me Spanish food begins and ends with paella. I'm not very creative or adventurous I guess. Or it could just be that I am truly madly deeply in love with paella. So much so that I even registered for a paella pan at my wedding (I'm still kinda bummed I never got it.)

But as usual, I digress. The point of this story is that when one of my friends went to a Tapas cooking class, she came back with this recipe for Tortilla Espanola. Tortilla Espanola is a quintessential Spanish dish comprised of egg, potato and onion and I'm kicking myself for not trying it when I was in Spain. One bite of this dish and I was begging for the recipe. It's meant for tapas, but works equally as well for brunches, showers, and light lunches.

Tortilla Espanola (from hipcooks)

10 Red Bliss potatoes, thinly-sliced
1 sweet yellow onion, thinly-sliced
1/4-cup olive oil
7 eggs, beaten
2 Tbs. parsley, chopped
kosher salt
1/2 lemon


  1. Par-boil the potatoes until just al dente (put them in water, bring them up to a boil and then drain them in plenty of cold water to stop the cooking process).
  2. Sauté the onion in olive oil over a medium heat until it begins to turn translucent. Add the potatoes and stir.
  3. Crack and beat 7 eggs, add a very generous pinch of salt and perhaps a handful of parsley, if you like something green, and a squeeze of lemon for lift.
  4. Add to the pan, making sure the egg is well-distributed over and in between the potatoes. If you need more egg, add some!
  5. Transfer to a 350 degrees F oven until fully set. Wait until it cools to room temperature before attempting to cut. Serve at room temperature.
Serves 8.
Each serving has:
Calories 95.4
Total Fat 4.5 g
Cholesterol 185.9 mg
Sodium 58.1 mg
Potassium 201.4 mg
Total Carbohydrate 7.3 g
Protein 6.4 g


  1. Mmm I looove these! I haven't made one myself, sadly, but I definitely need to.

  2. Wow does that look good. Like 100 times better than the only one I have ever had. I need to try making it myself I guess....

  3. Potatoes are my favorite vegetables and I like expanding my repetoire of potato dishes. This looks so yummee!!!

  4. Hmmmmm that looks so good. Even at midnight. Sigh. So hungry again.

  5. this looks and sounds delish. i wish the hub weren't stuck in phase I of the stupid south beach diet.

  6. I like the looks of this. Although, you probably wouldn't be very impressed that I would eat it with ketchup. I see potatoes and right away, my mind goes to ketchup.

  7. oh, a recipe that would make good use of my poor mandoline that i still haven't christened. yum!!

  8. I'm just as bad about going to Spain and not eating a lot of Spanish food - I need to work on that more.

  9. I did a hipcooks class once. It was fun. This looks like it'd be fun to eat too. :)

  10. I've been wanting to make this. I don't remember eating it in Spain when there either! Bummer.

    Your's looks great!!!! Just perfect.

  11. Yours looks so much prettier than mine! I love these things. And you are right--they are great for so many occasions!

  12. I love paella too. I don't have a paella pan but I've made it using a cast iron pan and it worked out great too. This dish is another one of my favorites. Yum!