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Spanish Tortilla

May 27, 2009

One of the best things I had to eat in Spain was tortilla for breakfast.  Spanish tortilla is not like Mexican tortillas, it’s more like a frittata and typically made with potatoes and onions.  Just like a frittata, it’s cooked in a skillet then finished under the broiler.  In Spain, I ate it with mushrooms and a thin tomato sauce, kind of like a tomato coulis, on top.  I’ve been eating eggs for South Beach, and decided that tortilla would be a good make-ahead breakfast.  I made one last night with onions and mushrooms in it, since potatoes are off-limits for now.  It turned out really, really delicious and much more flavorful that you might expect.  Well, I scorched the top under the super-hot broiler so that’s why you don’t see a picture, but it’s still delicious.  Serves 6-8 as a breakfast, or lunch or light dinner with a salad.


2-3 T olive oil

1 large Spanish onion, halved then thinly sliced

1 package sliced mushrooms (I used baby portabellos)

1/2 t salt, or to taste

8 large eggs, well beaten

2 T water


Heat olive oil in a 12″ cast iron or oven proof non-stick skillet over medium heat.  Add onions and saute for 4-5 minutes, or until they begin to sweat.  Add mushrooms and salt and continue sauteing over low heat until onions are really soft, but not browned, about 10 more minutes.  Turn off heat.

Preheat broiler.  In a large bowl, beat eggs with water.  Scrape onion mixture into eggs and stir to combine.  Return empty skillet to medium-low heat and spray skillet with cooking spray.   Scrape egg mixture into skillet and let cook, undisturbed, until the bottom and sides of the tortilla begin to set and only the top is still runny, about 6-8 minutes.  Remove from heat and place pan under broiler and broil for 1-3 minutes, or until the top is finished cooking.  Turn out onto a plate and serve, cut into wedges.

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