Spanish Tortilla
Spanish Tortilla. Breakfast for dinner anyone?! Well this one can basically be breakfast, lunch, or dinner because it’s pretty much got a little bit of everything. It’s got the potatoes and egg, it’s topped with prosciutto and fresh creamy Burrata, and it’s super herby, flavorful, and delicious. Maybe it’s breakfast, maybe it’s dinner...either way you guys just need to try this one because it’s totally good no matter what time of day it is !!
It’s almost the weekend !! Finally guys, who’s excited?! And it’s Valentine’s Day this weekend and I think at this point you guys get that I kind of love Valentine’s Day. I think it's a super cute holiday. So many fun foods, cocktails, chocolates, flowers, presents. I’ve always loved Valentine’s Day, and I think part of the reason is because my parents made it so special for my brother and I growing up.
Anyway, let’s talk about this Spanish Tortilla. First of all if you’ve never tried a Spanish Tortilla before, you totally need to. There are also so many variations of toppings, ingredients, etc. which makes this perfect for lunch, dinner, or honestly whatever.
We love this version with the prosciutto and burrata because you seriously can’t go wrong with the meat and the cheese. Egg, potato, meat, cheese, herbs?! Count us all in for this one. We actually made this as a side for dinner. It was pretty filling, but honestly so addicting it was hard to ignore it on the table !!
Sooo…anyone thinking about changing their menu to include this for valentine’s day weekend now?!
Ingredients
3/4 cup olive oil
4 yukon potatoes; unpeeled and thinly sliced on a mandolin
1 sweet onion; thinly sliced
salt and pepper
8 eggs
fresh basil
fresh dill
fresh chives
1/4 pound thinly slice San Daniele prosciutto
8 ounces burrata cheese
arugula for topping
Directions
In a large oven-safe, nonstick skillet, heat the olive oil. Add the potatoes, onions, salt, and pepper. Bring the oil to a light bubble and reduce the heat to low. Cook until potatoes are tender, about 20 minutes.
Remove the potatoes and onions with a slotted spoon and transfer to a bowl. Add the eggs and the fresh herbs and sprinkle with salt and pepper. Stir to combine.
Strain all but 3 tablespoons of the cooking oil from the skillet and return to heat. Add the potato and egg mixture, spreading it out in the pan. Cook over medium heat until the eggs start to set, shaking the eggs occasionally. When the eggs are just cooked through, transfer to the oven and broil for a few minutes until brown on top. Remove from oven. Let cool for about 10 minutes then flip the tortilla over on a serving platter.
Top with the prosciutto, burrata, arugula, and more herbs.