This is one of my very favorite things to make. It’s SO simple and easy, works well on its own for breakfast, with salad for lunch, or as a side to fish, poultry, or meat for dinner.
Classically, a tortilla espagnola consists of potatoes and egg. However, I really like to add other produce for increased flavor, texture, and nutrient density. Here I added zucchini and shallot. In the past I have also used chinese eggplant, winter squashes, turnips, and rutabagas. Pretty much anything will work as long as it doesn’t have a high water content.
Ingredients for this version of the omelet:
- 2 yukon gold potatoes, medium/large size
- 2 zucchinis
- 1 shallot
- 8 eggs
- 2 teaspoons pimentón
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly cracked black pepper
- 1 T unsalted butter
- 2 T EVOO
- Start by thinly slicing the potato, shallot, and zucchini. I use a mandolin to make this go quickly and keep the slices all uniform. Place them all in a separate bowl and set aside.
- Next, whisk the eggs thoroughly in a large bowl. Season with salt, pimenton, and black pepper. Set aside.
- Preheat the oven to 400F.
- Preheat a 10″ cast iron or nonstick oven proof skillet over medium heat. Add 1 tablespoon unsalted butter and 2 tablespoons EVOO.
- When the butter has begun to brown, in batches, lightly precook the zucchini, shallot, and potato, transferring them to the egg mixture once softened.
- Once all the veg has been lightly precooked, retaining texture but lightly softened, and added to the egg, toss it all together. Keep the pan on medium heat.
- Add more olive oil to the pan if necessary, then carefully pour the egg and veg mixture into the hot pan. Take care to press the veg into as much of a single layer as you can. It doesn’t have to be perfect, just make sure it’s level and evenly distributed.
- Cook on the stove until the edges set and look lightly browned when pulled away from the pan. Transfer to the oven and bake until the middle is just set. If you have a broil function, broil the omelet for about five minutes to finish.
Let the omelet cool a bit before turning out onto a cutting board. You can eat this warm from the oven, or chill for later. It’s best served at least room temp.
I recommend finishing it with a good amount of fresh lemon juice, and/or serving it with something acidic like a bright aïoli or a light, acid-forward green salad.