This week I was inspired by a recipe in Food & Wine magazine for Vegetable Tortilla. A rendition on a classic Spanish tapa, Tortilla Española.
Tortilla Española is basically an omelette that is cooked with sliced potato, onion and olive oil. It’s delicious. But, here’s the thing, it is time consuming to make and there is a fair amount of finesse involved in the cooking technique.
As a chef dishes like these are fun for me to make but realistically for anyone who has a busy life and not a lot of time to cook it’s too complicated.
So, I thought to myself after making this Vegetable Tortilla, how can I make this easier and more approachable for my readers? The answer is simple. It involves taking these same ingredients but using the technique you would use to make a Frittata with instead.
A Frittata and a Tortilla Española are basically the same exact thing. They are both essentially omelets. The difference is a Tortilla Española is cooked from beginning to end on the stove flipped halfway through and a Frittata starts on the stove and gets finished in the oven. A Frittata can also consist of any type of filling you want besides egg whereas a traditional Tortilla Española only has egg, potato, onion and olive oil.
So here is my adapted version of this month’s Food & Wine Vegetable Tortilla recipe done Frittata style.
I recommend making this on the weekend and enjoying leftovers on Monday and Tuesday morning for a quick and easy breakfast.
You will need an oven safe, large, non-stick skillet for this recipe. *Use organic ingredients whenever possible.
- 1 each Yukon Gold potato sliced 1/8 inch thick (1/2 cup)
- 2 Tbsp Extra-Virgin Olive Oil
- 1/4 each Yellow onion sliced thin
- 1 each Zucchini small, sliced 1/8 inch thick
- 1/2 each Red bell pepper sliced thin (1/2 cup)
- 1 clove Garlic minced
- 5 sprigs Thyme stems removed and chopped
- 1 cup Baby spinach packed
- 6 each Eggs beaten
- TT Salt and Pepper
Pre-heat oven 400 degrees.
Place the sliced potato in a small pot, cover with cold water, add a pinch of salt and bring to a boil. Reduce to a simmer and cook until just tender about 5-10 minutes. Strain and set aside.
In a large non-stick skillet heat the olive oil on medium-high heat. Add the onion and a pinch of salt and sauté for a few minutes until soft.
Add the zucchini, bell pepper and another pinch of salt and cook another 5 minutes.
Add the garlic and thyme, cook one minute more and then add the cooked potatoes and spinach. When spinach is wilted down spread all of the vegetables into an even layer and add the beaten eggs. Season with salt and pepper and pop the whole pan in the oven.
Bake about 10 minutes or until eggs are set. If you are not sure if the frittata is ready insert a toothpick into the center. If it comes out clean the frittata is ready.
Let the frittata cool for a few minutes in the pan on top of the stove off the heat. Then place a cutting board over the top of the pan and invert the frittata on to the cutting board. Slice and serve or refrigerate for later.