This is another crowd pleaser.
And another I made in my Spanish cooking class in Barcelona. The Tortilla sometimes gets overlooked for flashier dishes like Paella (ps. I tried Paella this weekend and couldn’t nail the crusty bottom: saccorat. I will not let this go!!).
But Tortillas are worth calling attention to for several reasons.
It’s one of those dishes people love to order at Tapas restaurants because who doesn’t like salty, creamy potatoes and eggs?
Once you get the hang of Tortillas, they are a breeze to make.
If you’ve got people stopping by unexpected or want to feed some friends on the cheap – you can’t get better than the Spanish Tortilla.
I made this version with radish greens because they are in season and because I found radish sprouts at my market. They are a little spicey and pack a ton of flavor.
If you can’t find these, dandelion greens or spinach would make a great substitution.
A note on the amount of oil in this recipe – it’s a lot. But all of this oil is not going into the dish. We are just poaching/lightly frying the potatoes in oil to get the best flavor in our tortilla.
This is how they make it in Spain so it’s how we’ll do it at home!
Also, you can save this oil for a few days in the fridge. I’ve been using it to cook in other dishes, though I probably wouldn’t add it in dressings or things where you want strong olive oil flavor.
Spanish Tortilla with Radish Greens is perfect for lunch or dinner but also….breakfast. Potatoes and eggs are a no-brainer. An easy dish to make on a Sunday night and eat for lunch that week.
Spanish Tortilla with Radish Greens
(start making 60 minutes before you want Spanish Tortilla with Radish Greens)
Peel and slice the potatoes into 1/4 inch rounds. The easiest way to do this is with a mandolin slicer.
Heat the olive oil on the stovetop over medium. Use a 10in non-stick pan or something similar in size.
Add the sliced potatoes to the oil and let them bubble gently. Cook in the oil for about 20-25 minutes until the potatoes are soft and break when pushed with a spoon or fork.
Drain and save the remaining oil.
Blanch the radish greens in boiling water for 2 minutes. Rinse under cold water to stop the cooking process. Chop and set aside.
Whisk the eggs in a medium bowl. Add the cooled potatoes and radish greens. Add a pinch of salt.
In the same skillet, add 2 tablespoons of reserved oil over medium heat. Add the potato/egg/greens mixture and cover. Check every few minutes to make sure the bottom isn’t burning, for a total of about 12 minutes. Turn down the heat if you need to. The top should be just set.
Flip tortilla onto a plate and slide it back into the pan so the top is now on the bottom. Turn off heat, and let it rest in the pan while it comes to room temp.
Serve room temp or slightly chilled. Top with coarse salt and sprouts if you have them.
Danielle
