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Bring the taste of Spain to your morning breakfast or weekend brunch! Tortilla Espanola is a hallmark of Spanish cuisine and yet, hits all the comfort notes of a down home Farmers Hen House breakfast egg dish. Try it and let us know what you think!
8 Farmer’s Hen House Eggs
1 Spanish (yellow) onion halved and thinly sliced
2 lbs White potatoes peeled and thinly sliced
3 tbsp. Sunflower oil or other light oil
1 tbsp. Milk
1 tbsp. Olive oil
Salt and Pepper
Your favorite mayo (optional)
Arugula (optional)
Step 1
Heat sunflower oil in skillet over medium heat.
Step 2
Add potatoes and onions and a generous pinch of salt.
Step 3
Cook potatoes and onions until soft and just browning.
Step 4
While potatoes and onions are cooking, combine milk and eggs and 2 tsp. salt and whisk for two minutes.
Step 5
Once the potatoes and onions are cooked, remove them from the pan and add them to the egg mixture. Stir to combine.
Step 6
Empty the excess sunflower oil from the pan, and heat olive oil.
Step 7
Add egg, potato and onion mixture to pan. Try to make sure the potatoes are spread fairly evenly. Cook until nearly set. Shake the pan occasionally while cooking to ensure the eggs don’t stick.
Step 8
Place a large plate on top of the pan. Flip pan and slide the tortilla back in, so the top side can finish cooking. Or, if you prefer, you can place pan under broiler for 5-7 minutes until eggs are set. If you do this, make sure you used an oven safe pan for cooking.
Step 9
Cut tortilla in 4-6 pie style slices.
Step 10
Serve with a small dollop of your favorite mayo (or not). We like to serve this with some spicy arugula dressed with just olive oil and salt. It adds a wonderful freshness to the tortilla.
