Spanish Tortilla With Purple Potatoes
Give the classic tapas dish a colorful twist
The tortilla espanola—a frittata-style dish made with potatoes, onions and eggs—makes an appearance on most tapas menus. But here, purple potatoes give the layered dish a colorful twist. A couple of tortilla tips: Use a mandoline or the slicing attachment on a food processor to make quick work of slicing potatoes. And be sure to use a good nonstick skillet, or the eggs may not release smoothly and you'll end up with a plate of (albeit very tasty) scrambled eggs. Pair the tortilla wedges with a glass of Spain's bubbly cava.
For more fall cocktail recipes, check out Raise the Bar.
Recipe from the Tasting Table Test Kitchen for Crate and Barrel
Spanish Tortilla With Purple Potatoes
This Spanish tortilla, made with purple potatoes for extra visual punch, will be the star of your tapas table.
Prep Time
20
minutes
Cook Time
30
minutes
Servings
10
tortilla
Total time: 50 minutes
Ingredients
- 6 large eggs
- 1¾ cups vegetable oil, for frying
- 1¾ pounds purple potatoes, sliced into ¼-inch rounds
- 2 tablespoons salt
- 2 medium onions, chopped
- Thinly sliced green onions, for garnish
Directions
- In a large bowl, beat the eggs. Set aside.
- In a 10-inch nonstick skillet over medium-high heat, heat the oil. When the oil is hot, use a skimmer or slotted spoon to slip the potatoes into the oil. Fry the potatoes until tender but not falling apart, about 10 to 12 minutes. Transfer the potatoes with a slotted spoon to a paper towel-lined plate.
- Drain the oil from the pan, reserving at least 2 tablespoons in a separate container.
- Add 1 tablespoon of oil back into the pan, then heat the oil on medium heat. Add the onions and sauté until they are translucent and begin to brown around the edges, 5 minutes. Add the potatoes back to the pan. Season the potato-onion mixture with the salt.
- Turn on the broiler. Pour the egg mixture into the pan, spreading it evenly. Cook for 1 minute, then lower the heat to medium low. Cook until the eggs are set around the edges but still a bit runny in the center, about 8 to 10 minutes. Gently shake the pan to release the eggs from the bottom. Use a rubber spatula to gently pull the mixture away from the edge of the pan.
- Transfer the pan to the oven and cook until set, 2 to 3 minutes.
- Flip the tortilla onto a serving platter and let cool at least 10 minutes. Serve warm or at room temperature, cut into small squares. Crate and Barrel provided the product featured here and sponsored this post.
Nutrition
| Calories per Serving | 292 |
| Total Fat | 23.2 g |
| Saturated Fat | 2.3 g |
| Trans Fat | 0.2 g |
| Cholesterol | 111.6 mg |
| Total Carbohydrates | 16.1 g |
| Dietary Fiber | 2.1 g |
| Total Sugars | 1.7 g |
| Sodium | 352.6 mg |
| Protein | 5.6 g |
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
