Spanish Tortilla Recipe

Prepare potatoes and vegetables

Peel the potatoes and cut into 1/4-inch thin slices or small matchsticks. Peel and thinly slice the onion. Remove seeds and ribs from the green bell pepper and cut into 1/2-inch strips, then roughly chop. Mince the garlic. Pat the potatoes dry with a towel.

Sweat potatoes and vegetables

Heat 2 tablespoons olive oil in a 10-12 inch ovenproof nonstick or cast-iron skillet over medium heat. Add the potato slices in an even layer, sprinkle with 1 tsp salt, and cook for 6 minutes without stirring to allow light browning. Stir and continue to cook, adding the sliced onion and green pepper, for 6-8 more minutes until potatoes are tender and onions are translucent. Add minced garlic in the last minute. If potatoes are sticking, add up to 1 tablespoon more olive oil.

Beat eggs and season

While vegetables cook, crack the 8 eggs into a large bowl. Add remaining 1/2 tsp salt, 1/2 tsp black pepper, and 1/2 tsp smoked paprika. Whisk until evenly combined and slightly frothy.

Combine eggs with vegetables

Remove the skillet from heat and let the vegetable mixture cool 1-2 minutes so eggs don't scramble immediately. Spoon the vegetables into the egg bowl (or pour the eggs over the vegetables in the skillet) and stir gently to combine so potatoes are coated with egg.

Cook the tortilla on stovetop

Return the skillet to medium-low heat with remaining 1 tablespoon olive oil if needed. Pour the egg-potato-vegetable mixture back into the skillet, spreading it evenly. Cook undisturbed for 6-8 minutes until the edges begin to set and the bottom is golden-brown. Gently run a spatula around the edges to check doneness.

Finish under broiler (or flip)

Preheat the oven broiler. Transfer the skillet to the oven and broil 3-5 minutes until the top is set and lightly golden (watch closely to avoid burning). Alternatively, slide the tortilla onto a large plate, invert a clean skillet over the plate and carefully flip the tortilla back into the skillet to brown the other side; cook 3-4 minutes. The center should be set but slightly tender.

Rest and garnish

Let the tortilla rest for 5 minutes to firm up. Sprinkle chopped parsley over the top and drizzle with up to 1 tablespoon olive oil before slicing into wedges.

Preheat the oven to 425°F (220°C). Place a 9-inch cast-iron skillet in the oven to heat while you prepare the batter (this gives a crisp bottom).

In a medium bowl, whisk together the cornmeal, flour, sugar, baking powder, and 1/2 teaspoon salt until evenly combined.

In a separate bowl, whisk the milk, egg, and melted butter until combined. Pour the wet ingredients into the dry and stir just until no large dry streaks remain (do not overmix).

Carefully remove the hot skillet from the oven and add 1 tablespoon vegetable oil, swirling to coat. Pour the batter into the hot skillet and smooth the top.

Bake in the preheated oven for 15-20 minutes, until the top is golden and a toothpick inserted into the center comes out clean. Remove from oven and let cool 5 minutes. Cut into wedges to serve alongside the tortilla.

Plate slices of Spanish tortilla with a wedge of warm cornbread. Garnish with extra chopped parsley and a light drizzle of olive oil. Serve warm or at room temperature.