Tortilla topped with sauteed spinach and tomato
Tortillas and frittatas make it into our dinner rotation every few months. Sometimes I use a recipe, but more often I craft these types of egg dishes based on the contents of my refrigerator. This was no exception.
A lonely yukon potato provided the bulk of the tortilla. And since rosemary is a flavor I tend to neglect in summer, I decided to pluck a few fresh sprigs for this dish. I also topped the tortilla with sauteed spinach and tomatoes that begged to be eaten.
A few notes on the recipe: The egg-to-potato ratio is a high compared to traditional recipes, but since this dish was built for one (hungry girl) I played with the proportions. Also, parmesan is clearly not a Spanish ingredient, but with a block in the fridge, who could resist.
Spanish tortilla with rosemary
1 tablespoon olive oil
1/4 onion, thinly sliced
1 medium yukon gold (or other) potato
2 teaspoons minced, fresh rosemary
3 large eggs
Splash of cream or milk
Salt and pepper to taste
1 tablespoon parmesan (optional)
Instructions
Preheat oven to broil. Heat olive oil over medium high in a 6- to 8-inch non-stick pan. Add onions, and cook until light golden. Add potatoes, and cook for 5 to 7 minutes, until they begin to soften.
Meanwhile, beat eggs, cream, and salt and pepper.
Add rosemary to pan with onion and potatoes. Cook for 1 minute, and turn heat to low. Pour egg mixture into the pan, and cook gently. As the eggs cooks, lift a small side of the tortilla with a rubber spatula and let the uncooked egg run to the bottom of the pan—repeat 3 to 4 times.
When the eggs are still runny on top, but set on the bottom, put the pan under the broiler for 2 to 3 minutes, until the tortilla is completely set and puffy.
Remove pan from over, and invert tortilla onto a plate.
Serves 1
P.S. A little wedge of this makes a mean breakfast sandwich. I stuffed a sour dough English muffin with tortilla and melted cheddar. Hmmm.