When you think of tortillas you probably think of the wraps that are used in Mexican food. This kind is from Spain; a wonderful breakfast dish with a base of potatoes, layers of vegetables, and meat if you want, topped by an egg mixture. A beauty of this Spanish Tortilla recipe is that it’s very flexible— you can use your favorite vegetables and meat, as long as they are layered over the potatoes.
This Spanish breakfast tortilla recipe was taught to me by Martin, a Spanish guy who my best friend in university married. The marriage didn’t last, but at least I always have this wonderful recipe!
Spanish Breakfast Tortilla ( serves 2-3)
4 large eggs, beaten with 2 Tbsp. 1/2 and 1/2 or alternative milk of your choice, plus fresh or dried thyme, chives or whatever herbs you like
sweet and/or Yukon gold potatoes, diced finely
1 medium onion , diced
1/2 lb. mushrooms, sliced ( I use brown Cremini)
1 cup fresh, washed spinach, chopped
1-2 tomatoes, chopped ( I used the last of our home grown tomatoes)
1-2 Tbsp olive oil
Optional: 1/2 lb. chorizo or any kind of sausage, chopped
Salt and pepper to taste
(preheat oven to 400 degrees)
1. On stove top, heat oil in large pan that can go into the oven. Add potatoes and sauté until tender and gently browned. Remove pan from the heat.
2. In a separate pan Sauté onions and mushrooms until tender, drain remove from pan and add to a bowl.
3. Sauté sausage, put in separate bowl.
4. Sauté all other ingredients and add to a separate bowl.
5. Put potatoes back on the stove on medium heat.
6. Add vegetables in layers, then sausages.
9. Pour egg mixture over all ingredients in pan.
10. Sauté for a few minutes until eggs are a bit set, then put pan in heated oven for 5 minutes.
Remove from oven and serve in slices.
We serve with honeydew melon, and a slice of whole grain toast,