Weekend Brunch Recipe: Tortilla Española

This Tortilla Española, or Spanish Tortilla, is a classic Spanish recipe. Thinly sliced potatoes mixed with beaten eggs, fried in a skillet for a crispy outer shell then finished in the oven for a smooth and creamy consistency make a perfect dinner or brunch recipe.

Tortilla Española Recipe

Servings: 2-3
Cook Time: 30 minutes

• 1 small onion, thinly sliced
• 1 medium Yukon gold potato, thinly sliced
• ½ cup roasted red peppers, sliced
• ½ cup frozen peas
• ¼ cup olive oil
• 6 eggs
• salt and pepper

• 1 teaspoon dijon
• ½ lemon, juiced
• 1 clove garlic, minced
• 2 egg yolks
• 1 ½ cups olive oil
• salt and pepper

Beat the eggs and fold in the potatoes, onions, roasted red peppers, and peas. Return the mixture to the same skillet and cook until the edges firm, about 2 minutes.

Place the skillet into the oven until the eggs are set, 10-12 minutes. Remove from the oven and let sit 5 minutes.

To make aïoli, whisk the mayonnaise, mustard, lemon juice and garlic until well incorporated. Slowly drizzle in the olive oil while whisking constantly. Season with salt and pepper. Serve tortilla hot or at room temperature topped with aïoli.