Spanish Eggs and Potatoes

  • Cold leftovers of Spanish Eggs and Potatoes make for a great next-day lunch or snack. The strained and flavored oil can be stored in a glass jar for several weeks.

    Cold leftovers of Spanish Eggs and Potatoes make for a great next-day lunch or snack. The strained and flavored oil can be stored in a glass jar for several weeks. Stacy Zarin Goldberg for The Washington Post

 
Posted4/25/2018 9:34 AM

A classic tortilla typically takes 45 to 60 minutes to cook, but this one clocks in at less than half that time. This one is heavy on the potatoes, which gives the tortilla body and makes it easy to cut into wedges.

For the eggs and potatoes

                                                                                                                                                                                                                       
 

¾ cup extra-virgin olive oil

1 pound Yukon Gold or other yellow-fleshed potatoes

1 small yellow onion

8 large eggs

Coarse sea salt

Freshly ground black pepper

For the herby mayo

Handful of your favorite fresh herbs, preferably a blend, such as mint, basil and thyme

¼ cup mayonnaise

¼ lemon

For the eggs and potatoes: Heat the oil in a 9-inch cast-iron or ovenproof skillet, over medium heat. Rinse the potatoes, then cut them into ¼-inch rounds, placing them flat in the skillet as you work. Peel the onion and cut into thin slices, adding them to the pan. Cook for about 10 minutes, stirring occasionally so the potatoes brown on both sides and don't stick to the pan.

Strain into a heatproof colander with a heatproof bowl beneath it to collect the oil. Position an oven rack 6 inches from the broiler element; preheat to broil. (You can reuse the oil, keeping in mind that it is onion-flavored; you will be using 1 tablespoon of it shortly.)

Whisk the eggs in a large liquid measuring cup, then season generously with salt and pepper. Add the drained potato-onion mixture and stir to coat.

Heat a tablespoon of the reserved oil in the now-empty skillet, over medium heat. Pour in the egg-potato mixture. Reduce the heat to medium-low; cook for about 5 minutes, until the edges are just set. Transfer to the oven; broil for about 3 minutes, or until puffed and golden brown.

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Meanwhile, make the herby mayo: Mince the herbs and place in medium bowl, along with the mayo. Squeeze in the juice from the ¼ lemon, stirring until well incorporated.

Use a thin spatula to loosen around the edges of the eggs (tortilla) and then under them. Slide it out of the pan and onto a cutting board. Sprinkle with a little more salt. Let it sit for a minute, then cut into 6 equal wedges.

Serve warm or at room temperature, with dollops of the herby mayo. Serve with sauteed sugar snap or snow peas.

Serves 6

Nutrition | Calories: 330; Total Fat: 25 g; Saturated Fat: 5 g; Cholesterol: 255 mg; Sodium: 250 mg; Total Carbohydrates: 15 g; Dietary Fiber: 2 g; Sugars: 1 g; Protein: 10 g.

Adapted from "Repertoire: All the Recipes You Need," by Jessica Battilana (Little, Brown, 2018).

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