Spanish Tortilla

Spanish Tortilla (Wendy Goodfriend)

"Many bars in Spain have a cold potato tortilla, or omelet, on their tapas menu; these have nothing in common with Mexican tortillas. I love them and often make my own version containing chorizo, scallions, mushrooms, and herbs. It is great as a first course for dinner or as a main course for lunch or a light dinner." --Jacques Pépin

Recipe: Spanish Tortilla

Serves 4

  • 3 tablespoons olive oil, plus a little additional if needed
  • 2 potatoes (about 12 ounces), peeled and thinly sliced
  • 1 small Spanish chorizo sausage (about 2 ounces), skinned and thinly sliced (about 1/2 cup)
  • 1 cup sliced mushrooms
  • 1 cup sliced scallions
  • 1 tablespoon chopped garlic
  • 8 large eggs, preferably organic
  • 3/4 teaspoon salt
  • 3/4 teaspoon freshly ground black pepper
  • 2 tablespoons chopped fresh chives
  • 2 tablespoons grated Parmesan cheese
  1. Heat the olive oil in a 9- to 10-inch nonstick skillet.
  2. Add the potatoes and chorizo and cook, covered, over medium-high heat for 2 to 3 minutes, until the potatoes start browning and becoming tender.
  3. Add the mushrooms, scallions, and garlic and sauté over high heat, uncovered, for about 2 minutes. Set aside in the skillet.
  4. Preheat the broiler. Beat together the eggs, salt, pepper, and chives in a bowl. Add the eggs to the potatoes and cook over high heat, stirring with a fork, until the eggs are mostly set, about 1 minute. (It is okay if some of the egg mixture is still wet.)
  5. Sprinkle the cheese over the tortilla and place the skillet under the hot broiler for about 2 minutes to set the top.
  6. Slide the tortilla onto a plate (pour a little oil around it to release it if it sticks to the pan). Cut into wedges and serve.

Recipe from Heart & Soul in the Kitchen by Jacques Pépin. Copyright © 2015 by Jacques Pépin. Used by permission of Houghton Mifflin Harcourt Publishing Company. All rights reserved.