I know I have reminisced a bit recently on my time in Spain, and shared a tapas recipe, but no reminiscing would be complete without mentioning Spanish tortilla. Tortilla Español is something you would see in virtually every bar and cafe that served food in Spain. For those unfamiliar, it’s a type of omlette, Spain’s version of a fritatta, most typically made with potato and onion. Some would be relatively ‘normal’ sized while others could be a good three inches thick (in case you are wondering, there are special double-sided pans that help that be possible but it still takes some skill). It was always a regular on our tapas selection, usually sitting outside on a patio, and so it seems fitting to share it for today’s Sunday Supper which celebrates getting outside for a picnic in line with Earth Day and National Picnic Day coming up this week.
As I said, a Spanish tortilla is most commonly made with potato, but I quite like making it with rutabaga which has a very similar texture but is is a little less starchy and better for you. For both, you peel and cut slices that are around bite-sized pieces before frying them with the onion. The cooked vegetables are then mixed with beaten egg, some salt and pepper, before being put back in the pan. You can get pans that will let you flip it over in the same pan, or if you don’t have one the common alternative is to put a plate over the top, flip over the pan then slide it off on the other side. However these days I often cheat a little and go more down the frittata cooking method of finishing it off under the grill/broiler. It’s certainly less likely to have collapsing/falling on the floor or other similar issues!
Spanish tortilla is a great thing to take along to a picnic as it is easily transportable, not too messy and you can cut it either into wedge portions or bite-sized cubes to make for easy dividing up and eating. It also goes well with pretty much anything so you don’t need to worry too much about what others are bringing. Oh, and it’s also really tasty, so what could be better?
Spanish tortilla #SundaySupper
- 14 oz/400g rutabaga/swede or you can use potato
- 1 small-medium onion
- 1 1/2 tbsp olive oil
- 4 large eggs
- salt and pepper
Peel the rutabaga/onion and cut in to relatively thin disks - this is probably easiest if you cut chunks around 1in/2.5cm square or a bit smaller then slice them around 1/8in/3mm thick. Peel and dice the onion.
Heat the oil in a small skillet/frying pan over a medium heat then add the rutabaga and onion. Cook, stirring regularly to move the bottom pieces to the top and prevent browning for around 20min, until the rutabaga slices are soft to the knifepoint.
Beat the eggs in a medium bowl and season with salt and pepper. Add the cooked rutabaga and onion and mix through.
Add a little more oil to the skillet if it is dry then tip in the egg mixture and cook over a medium-low heat until you can see it has cooked round the outside and is fairly set in the middle. Heat the broiler/grill and put the pan under until the top is fully set - you aren't looking for it to brown too much, just set the egg.
Allow to rest slightly before loosening from the pan, then place a plate over the pan and invert onto the plate. Serve warm or room temperature in slices or cubes.
Here’s what everyone else is bringing to the Sunday Supper picnic, do take a look:
- Caprese Skewers by Hezzi-D’s Books and Cooks
- Crisp Cucumber Salsa with Southwest Style Chips by Momma’s Meals
- French Onion Dip, with Greek Yogurt by Casa de Crews
- Mediterranean Spiced Hummus by Take A Bite Out of Boca
- Pepperoni Pinwheels by That Skinny Chick Can Bake
- Watermelon Salad by annaDishes
- Blackberry Lemonade by The Redhead Baker
- Blueberry Mojito Mocktails by NeighborFood
- Grandma’s Stuff by Jane’s Adventures in Dinner
- Minty Cardinal Punch by Food Lust People Love
- Pineapple Ginger Lemonade Spiked with Turmeric by Sue’s Nutrition Buzz
- Sangria Punch by A Day in the Life on the Farm
- Strawberry Pineapple Lemonade by Noshing With The Nolands
- Avocado Sriracha Egg Salad by Rants From My Crazy Kitchen
- Barbecue Ranch Quinoa Chicken Salad by Cupcakes & Kale Chips
- Boneless Chicken Wings by Nosh My Way
- Burger Ice Cream by Brunch with Joy
- Chicken Salad Sliders by Life Tastes Good
- Spanish tortilla by Caroline’s Cooking
- Broccoli & Tomato Pasta Salad by Flour On My Face
- Buffalo Macaroni Salad by Sew You Think You Can Cook
- Couscous Veggie Salad with Pesto by Cooking Chat
- Fully Loaded Baked Potato Salad by Serena Bakes Simply From Scratch
- Granola Salad by Cindy’s Recipes and Writings
- Greek Style Asparagus Salad by Curious Cuisiniere
- No Mayo Slaw with Poppyseed Dressing by Palatable Pastime
- Spiralized Beet and Goat Cheese Salad by The Girl In The Little Red Kitchen
- Sweet and Tangy Brussels Coleslaw with Fennel, Chopped Apples and Golden Raisins by Simply Healthy Family
Soups and Salads:
- Barley and Rice Salad by Family Foodie
- Broccoli Salad with Bacon and Dried Cranberries by Food Done Light
- Layered Mason Jar Pasta Salad for Two by The Weekend Gourmet
- Smoked Turkey Salad by Our Good Life
- Spinach Salad with Apples & Pecans in an Apple Balsamic Vinaigrette by Carrie’s Experimental Kitchen
- Bacon-Bulleit Brownies by Culinary Adventures with Camilla
- Fudgey Coca Cola Cake by Recipes Food and Cooking
- Earth Day Cupcakes by Savory Experiments
- Gluten Free Cookie Bars by Gluten Free Crumbley
- Lemon Lime Pound Cake by Vintage Kitchen
- Lemon Yuzu Cookies by NinjaBaker.com
- Mini Lemon Chess Pies by Bobbi’s Kozy Kitchen
- No-Bake Cookie Butter Chex Mix Bars by Wallflour Girl
- Peanut Butter Bars by Cosmopolitan Cornbread
- Peanut Butter Carob Bars by Pies and Plots
- Sourdough Chunk Cookies by What Smells So Good?
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