Fresh Herb Spanish Tortilla, or a Spanish omelette, is filled with thinly sliced potatoes and onions poached in olive oil, and then covered in eggs and fresh herbs. I topped this Spanish tortilla with sour cream, more fresh herbs, and chopped red onions and cherry tomatoes for added deliciousness!
When you think of a tortilla, I'm sure that potatoes and eggs are the last thing that come to mind. I know that I think of a taco or even a crunch wrap. However, I'm here to shift your paradigm a bit - or at least expand your use of the word. To elaborate further, if I had to describe this dish to a person whose never had a Spanish tortilla before, I'd say it's as if a frittata and homes fries came together and had a baby.
Spanish tortillas are traditionally comprised of egg, potatoes, and onions and is cooked in olive. Admittedly, I switched things up a bit by adding a few additional seasonings and putting a Britney Breaks Bread spin on this dish!
a flavor-filled dish that is sure to elevate your breakfast
This Fresh Herb Spanish Tortilla is a flavor-filled dish that is sure to elevate your breakfast/brunch spread. The texture is soft but not mushy. It's savory and herby and slightly sweet from the flavor of the onion and earthy notes from the olive oil.
I love making this Fresh Herb Spanish Tortilla in the spring because I get to use all of the fresh herbs and really play up the seasonal flavors. Of course, you can make this dish year round. However, there's something about brunch in the Spring that gives me all of the good vibes.
Speaking of brunch, if you need some more brunch recipes, check out these Honey and Thyme Turkey Croissants as well as these Asparagus and Prosciutto Puff Pastry Bundles!
what do you eat with a spanish tortilla?
I love this recipe because it requires very few ingredients. Given this, you can literally eat this Spanish tortilla with anything. Prosciutto, chorizo, sausages, burrata or other various cheeses. A fruit salad, cucumber salad or tomato salad would go well with this dish also! This Fresh Herb Spanish Tortilla in particular would pair beautifully with a delicate Rose too, or even a mimosa. However, since I'm currently pregnant, I'll be saving the drinks until after the baby arrives.
If you give this recipe a try, let me know in the comments what you decided to pair it with. It goes so well with so many things!
whats the difference between a mexican tortilla and a spanish tortilla?
A Mexican tortilla is made from corn flour or flour and then cooked stove top in a cast iron skillet. A Spanish tortilla is a dish comprised of potatoes, eggs, onions, and various seasonings. The two are completely different but both delicious!
Why are they are both called tortilla? I'm really not sure. Don't quote me on it. What I do know is that this Fresh Herb Spanish Tortilla is amazing and I hope that you make it!
how do you make a fresh herb spanish tortilla?
First things first, I used my 8-inch Calphalon Premier Nonstick pan. Using this pan was key to getting the perfect Spanish Tortilla because the nonstick coating allowed the tortilla to easily flip out of the pan. A lot of times when making a Spanish tortilla, the egg can adhere to the bottom of the pan and it will break and come out in pieces.
Slice the potatoes very thinly, about ¼ of an inch. I used russet potatoes but you can also use golden potatoes too. Also, to get them super thinly sliced, I used a mandolin. Roughly slice up a yellow onion. Heat oil slightly in the pan and then add potatoes and onions. Cook for 10-15 minutes, stirring occasionally. Cook The potatoes until they are fork tender but not mushy and breaking apart. Remove the potatoes from the oil and drain them on a paper towel or strainer. Let the potatoes cool slightly.
In a large bowl, whisk together egg yolks, chopped fresh herbs, and seasonings. Add cooled potatoes to eggs and gently fold together. The goal is to coat the potatoes in the eggs, you don't need to mix it or else it'll turn to mush. Add some of the oil back to the skillet and then pour in the potato egg mixture and cook over medium low heat for about 12 minutes. Finish off the fresh herb Spanish tortilla in the oven by broiling for 2-5 minutes.
Making a FRESH HERB SPANISH TORTILLA in calphalon pans!
As you know, I am a Calphalon cook. What does that mean? It means that I make recipes using Calphalon cookware. What's great about this is that I can use their cookware and provide you with my honest opinion on what I think about it. So far, I've been using their knives (see this post), their bakeware (check out this post as well), and their pans!
I've been using their products for about 4 months now and they still look brand new. As a person who cooks daily, it's mind blowing that there are no dings are scratches because I am hard on cookware. I love the durability! In addition to that, their Calphalon Premier line can be used stovetop and in the oven up to 450 degrees which makes cooking SO easy. I don't have to worry about transferring food to an oven safe baking dish. That means less dishes, which I love. I hate doing dishes. Like abhor. Speaking of dishes, their pans are also dishwasher safe - which is a major win.
Let's tie that into this Fresh Herb Spanish Tortilla. Because of the superior nonstick coating, it made making this tortilla a breeze. The tortilla came right out of the pan without ripping, making the presentation gorgeous! And you know I love a good presentation when I'm presenting dishes! If you'd like to get your own pans, head to calphalon.com and use code BRITNEY25 at checkout for 25% off of your purchase (this excludes sale items).
This blog post for Fresh Herb Spanish Tortilla was made in partnership with Calphalon! I received compensation in exchange for this work. My opinions on their products are genuine. If I didn't love their products, I would certainly mention it! Thanks for your continued support!
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Fresh Herb Spanish Tortilla
Equipment
- 8-inch skillet
Ingredients
- 2.5 lbs Russet Potatoes, sliced thinly
- 1 Sweet onion, roughly sliced
- 3 cups Olive Oil
- 6 eggs
- 2 tsps Smoked Paprika
- 4 cloves Garlic, diced
- Salt and Pepper
- 1 tsp Fresh Thyme, chopped
- 1 tsp Fresh Dill, chopped
- 1 tsp fresh Basil, chopped
Directions
- Thinly slice potatoes and roughly slice onion. Heat oil in an 8 inch skillet and gently place potatoes and onions in skillet ensuring that they are covered with oil. Cook over medium low heat for 10-15 minutes, until potatoes are fork tender, but not mushy.
- In a large bowl, whisk together egg, smoked paprika, diced garlic, salt and pepper to taste, thyme, dill, and basil.
- Strain potatoes from oil and allow the oil to drain off. Let the potatoes and onions cool for about 5 minutes. Remove the oil from the pan into a heat safe container.
- Add potatoes and onions to the egg mixture and fold together with a silicone spatula. Be sure not to break the potatoes. Some will inevitably break, however, the goal is to coat the potatoes with the eggs.
- Add 3-4 tbsps of oil to coat the bottom of the pan. Add egg/potato mixture back into the pan and allow this to cook for 12 minutes, occasionally using a knife to poke the sides to ensure the tortilla isn't adhering to the pan.
- Broil in the oven for 2-5 minutes, until the top of the tortilla is crispy and golden.
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