In Spain, the word “tortilla” means “omelet”, which explains why this recipe is not centered around the Latin American flatbread but is in fact a potato omelet. Tortilla Española is available throughout Spain, and is traditionally served room temperature as a tapa, but can also be consumed as a main course. The recipe is incredibly simple, as it only requires chopping and assembling potatoes and onions with a bit of egg as a binder. We serve our Tortilla Española with aioli which can be made by combining ¼ cup mayonnaise with 1-2 cloves of minced garlic.
Note: If you would like to schedule this cook, but do not want to wait for the broiler to cool before refrigerating, sauté the onions and olive oil in a medium skillet over medium heat for 6 minutes or until softened instead of broiling.
- 2 tbsp olive oil, divided
- 1 medium yellow onion, thinly sliced (about 1 cup)
- 1 tsp kosher salt
- 8 large eggs
- 1½ lbs Yukon Gold or Russet potatoes, peeled, halved, and thinly sliced crosswise
- ¼ cup aioli, optional garnish
- 1 small bunch chopped fresh herbs such as chives or parsley, for garnish
1) Combine 1 tbsp olive oil and the onions in a Suvie pan. Broil for 10 minutes stirring halfway through the cook.
2) During the broil, whisk together the eggs and salt in a large mixing bowl. Add the sliced potatoes to the eggs. When the broil is finished, add the onions to the bowl. Spray a Suvie pan with cooking spray then add the potato mixture to the Suvie pan. Insert into upper zone of Suvie. Fill reservoir and Cook Now or Schedule.
My Cook > Slow Cook & Starch Settings
High, 3 hours
Starch: 0 minutes
3) After the cook, remove pan from Suvie. Slice and serve with a dollop of aioli and a sprinkle of chopped herbs.
Nutritional Information per serving (6 servings per recipe): Calories 226, Total Fat 10.8g, Total Carbohydrates 21.9g, Total Sodium 423.1mg, Total Protein 10.8g