Eggs for lunch, on their own, are a good trick to pull out of your hat. They’re quick to make, filling, and super versatile. If you only have a sliver of time to make lunch, but there are eggs in the fridge, you’re going to figure it out.
But instead of just scrambling a few, Tortilla Espanola, or Spanish Tortilla, which is basically a potato and egg omelette, is a smarter, and still relatively minor, time investment – especially if you do it our way.
Similar to a frittata, the eggs in a Spanish tortilla are baked in the oven and enhanced by your favorite mix-ins (or whatever ingredients you need to get rid of), but the potato in this dish is what makes it extra special.
Plus, Spanish tortilla isn’t just good for one meal. It keeps in the fridge for 3-4 days, and it’s good warm, at room temperature, or cold, so you can keep picking at it all week and it will be satisfying every time you reach for it.
So, how can you get this on the table fast? Here’s a shortcut: Use a Spiralizer or a mandoline outfitted with a julienne blade to quickly prep the potato. Not only does this method helps the potato cook much faster, it eliminates the need to peel it, keeps it from oxidizing (turning brown), and adds texture to every bite.
As far as additions, almost anything will work without changing the cook time, so feel free to add whatever: onions or shallots, fresh greens, minced broccoli florets or riced cauliflower, cheese, fresh herbs, spices, spiced or flavored oils, and/or spiralized or julienned zucchini or carrot. Or add nothing! Tradition doesn’t call for any extras, and it’s damn good plain.
1 extra-large Russet or Yukon Gold potato (1 to 1.25 lbs), scrubbed
4 tbsp butter or olive oil, divided
2 tsp fine-grained salt, like sea salt or pink Himalayan, divided
12 eggs
1 tbsp of fresh thyme or minced chives
1 tsp of onion or garlic powder
A few cracks of freshly ground black pepper
1 extra-large Russet or Yukon Gold potato (1 to 1.25 lbs), scrubbed
4 tbsp butter or olive oil, divided
2 tsp fine-grained salt, like sea salt or pink Himalayan, divided
12 eggs
1 tbsp of fresh thyme or minced chives
1 tsp of onion or garlic powder
A few cracks of freshly ground black pepper
1 extra-large Russet or Yukon Gold potato (1 to 1.25 lbs), scrubbed
4 tbsp butter or olive oil, divided
2 tsp fine-grained salt, like sea salt or pink Himalayan, divided
12 eggs
1 tbsp of fresh thyme or minced chives
1 tsp of onion or garlic powder
A few cracks of freshly ground black pepper
1. Place a rack in the top third of your oven and preheat to 400F.
2. Following the manufacturer’s instructions and utilizing all included safety attachments, carefully Spiralize or julienne the potato directly into a large bowl of cold water. Use your hand to swish the potato threads around a bit to rinse excess starch, then drain well. No need to press, wring, use towels, etc.
3. Add 2 tablespoons of butter or oil to the skillet over medium heat (no need to preheat). Lift the drained potato threads from their bowl into the skillet (do not dump – we want to avoid pouring in any remaining water) and use your fingers to arrange it into a wide, even layer.Sprinkle the top of the potato cake with 1 teaspoon of salt and cover the skillet with the lid. Cook potato threads over medium heat for 5-7 minutes – no stirring, no peeking!
4. While the potato steams, whisk together the eggs, thyme, onion powder and pepper with the remaining 1 teaspoon of salt in a large bowl.
5. Remove the lid from the skillet and gently stir the potato threads in the center of the pan: they should be tender enough to start to break apart. If they don’t, return the lid and steam for an additional 1-3 minutes or until the shreds of potato yield when stirred.
6. Drizzle the remaining oil or butter around the edges of the skillet and over the top of the potato cake, and give the skillet a few gentle shakes to ensure that the oil seeps through the potato and down to the surface of the pan.
7. Pour the egg mixture over the potatoes and again give the pan a few gentle shakes to ensure even distribution. Cook for about 1minute on the stovetop, then turn off the burner and move the skillet, uncovered, to the hot oven.
8. Bake until the eggs are just set, 10-13 minutes.(A sharp knife inserted into the center of the tortilla will come out clean when the eggs are fully cooked.)
9. Allow to cool for 2-3 minutes, then invert the tortilla onto a cutting board or large platter. Slice into wedges, like a pie or a pizza. Serve hot, cold, or at room temperature, alone or with a fresh salsa, hummus, yogurt sauce, or guacamole for dipping.
