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, chopped (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 pan into your Suvie, input settings, and cook now or schedule.
Suvie Cook Settings
Bottom Zone: Slow Cook High for 3 hours
3) After the cook, remove pan from Suvie. Slice and serve with a dollop of aioli and a sprinkle of chopped herbs.
Note: If you would like to make this recipe in Suvie 1.0, insert pan into the top zone of Suvie, fill reservoir, and set to Slow Cook on High for 3 hours.
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