Tortilla Española

Ever since I went to Spain as a 12 year old with my mom, I've loved Tortilla Española. It is the perfect food for any time of day, and you can eat it warm or room temperature, which I love. It also is one of the easiest things in the world to make. This recipe came from the book Milk Street: Tuesday Nights, the same cookbook that I made the pasta with seared cauliflower from. 

The original recipe calls for eggplant, but I didn't have any on me so I subbed broccoli raab instead, which gave it a really nice flavor. Broccoli raab isn't always easy to come by, though, so you can really use any green you have laying around - kale, chard, broccoli, asparagus, the world is your oyster!

Questions? Concerns? LET ME KNOW. 

Ingredients:

8 large eggs
Kosher salt and ground black pepper
1/2 cup roughly chopped flat-leaf parsley
5 tablespoons extra-virgin olive oil, divided
1 medium yellow onion, chopped
1 pound Yukon gold potatoes, peeled and cut into 1/2 inch cubes
8 ounces broccoli raab or broccoli
2 medium garlic cloves, thinly sliced

Directions:

1. Heat the oven to 350 degrees with a rack in the middle position. In a large bowl, whisk together the eggs, 1 teaspoon salt and 1/4 teaspoon pepper. Stir in the parsley.

2. In a 12 inch oven safe nonstick skillet over medium-high heat, heat 4 tablespoons of the oil until shimmering. Stir in the onion, potatoes, broccoli, garlic, and 1 teaspoon salt. Cover and cook stirring occasionally, until the vegetables are browned and tender, about 10 minutes.

3. Pour the egg mixture over the vegetables and cook, stirring constantly with a silicone spatular, until almost set, about 2 minutes. Using the spatular, tuck in the eggs around the perimeter to form a neat circle. Transfer the skillet to the oven and bake until set, about 5 to 10 minutes.

4. Run the spatula around the edge and under the tortilla to loosen, then carefully slide onto a cutting board. Serve warm or at room temperature.