A One-Pan Meal with Continental Style
In Spain, tortillas are open-faced one-skillet omelettes, usually made with potatoes and onions. They’re a delicious and versatile dish; equally tasty hot or at room temperature, tortillas make an easy casual supper, a delicious breakfast or brunch offering, and even great hors d’oeuvres.
Our vegetarian tortilla is flavored with Indian spices; for a heartier dish, you can add diced ham, sausage, bacon or chicken, as you like. Our heirloom fingerling potatoes, such as French Fingerling or Russian Banana, will make this dish extra tasty (though any potato will work). Leftovers — if you have any — reheat well in a microwave or toaster oven.
Although you can buy prepared garam masala, it's fun and easy to make your own; it will usually be fresher and more flavorful than anything you find in the market — try our recipe.
Take Today’s Step, make this easy one-skillet dish and pair it with a green salad for a simple and satisfying meal. Want to try some variations or other ingredients to suit your family’s tastes? Share your ideas with us in Comments below!
Spicy Spanish Potato Tortilla
- Serves 4
- Prep Time: 35 min | Cook Time: 25 min | Total Time: About 1 hour
- 1 pound Earthbound Farm Organic Heirloom Potatoes (such as French Fingerling or Russian Banana)
- 1 tablespoon Olive oil
- 1 medium Yellow onion (cut in half and thinly sliced)
- 1 Jalapeño pepper (red or green, seeded and very thinly sliced, then divided)
- 3 cloves Earthbound Farm Organic Garlic (finely minced)
- 1 teaspoon Good-quality curry powder
- 1/2 teaspoon Ground cumin
- 1/2 teaspoon Garam masala (homemade or purchased)
- 1 1/4 cups Cherry tomatoes (halved)
- 10 large Eggs
- 1/4 cup Minced fresh Earthbound Farm Organic Cilantro
- Salt and freshly ground black pepper
- Peel the potatoes and put them in a bowl of water as you go to keep them from turning brown. Drain, then place in a steamer over boiling water, cover and steam until just tender, about 15 to 18 minutes. Drain and set aside to cool; when they're cool enough to handle, cut them into 1/8-inch thick slices.
- Meanwhile, heat the oil in a 9- or 10-inch skillet (preferably cast iron) over medium heat. Add the onion and half of the jalapeño and cook, stirring frequently, until the onion softens and colors, about 10 minutes. Add the garlic, curry powder, cumin and garam masala; cook, stirring constantly, for 1 to 2 minutes more. Remove the skillet from the heat. Being careful not to burn your fingers, neatly arrange the potatoes in the skillet in several layers, alternating with the tomatoes.
- Whisk the eggs in a bowl, then stir in the minced cilantro. Add salt and pepper to taste. Pour the egg mixture gently into the skillet; avoid disturbing the potatoes. Return the skillet to the stove and cook over low heat until the egg is almost completely set, about 12 to 15 minutes.
- Meanwhile, position an oven rack 7 or 8 inches from the broiler and preheat on high. Transfer the skillet to the oven and broil until the tortilla is puffed and golden brown, 2 to 5 minutes. Remove from the broiler and let the tortilla stand at room temperature for 5 minutes. Sprinkle the remaining jalapeños over the tortilla, cut into 4 wedges, and serve hot or at room temperature.
Looking for more? Try searching our Recipe Center for ideas and inspiration for other dishes or ingredients you like (or would like to try)!