This tortilla isn't a Mexican flatbread, but rather a traditional Spanish egg dish... but mine is made with Mexican flavors. Are you confused yet?
To geographically confuse you even further, the first place that I ever tried a Spanish tortilla was while I was studying abroad in Italy. I originally told this story a long time ago when I first featured a tortilla recipe (with horrendous photos) on the blog, but as a quick recap: We were a small group of architecture students and because we spent so much time in the studio and traveling with our professors, we became very close to them. They often invited us out or over to their homes where they'd cook for us-- and my professor was from Madrid and the tortilla was her specialty. She served hers at room temperature cut into bite sized pieces as a cocktail party snack. But since we love eggs and potatoes for breakfast here in the US, I think this is pretty much the ultimate brunch dish.
A Spanish tortilla is essentially a giant omelet or frittata cooked in a skillet. What makes a tortilla unique though, is that diced potatoes are an essential ingredient in its filling. It's like cooking your home fries right into your omelet... all the best of brunch in one pan!
I hadn't made a tortilla in a long time, but after surveying the contents of my refrigerator early one Saturday morning I determined it would be the easiest and most delicious way to use up a few leftover items I had: potatoes, peppers, tons of eggs, and some smoky cheddar. And while a traditional tortilla is a very simple combination of eggs and potatoes with onions or peppers occasionally folded in, I wanted to give my tortilla a Mexican twist. Slightly spicy poblano peppers add some great flavor-- and I love them paired with the sweetness of red peppers and some smoky cheddar cheese.
The tortilla starts on the stovetop and finishes in the oven, giving it a great golden crust around the edges with a soft eggy center. To finish it with some Mexican flair, I topped our tortilla slices with fresh guacamole (because I had an avocado in the fridge too). But if you have salsa or sour cream or a little fresh cilantro, those would be tasty toppings too!
Try a tortilla for your next brunch-- or brinner!
- 1 Tbs. butter
- 1 Tbs. olive oil
- 2/3 cup potatoes, cut into 1/2-inch dice
- 1/4 cup white onion, diced
- 1 garlic clove, minced
- 1/2 cup poblano pepper, diced
- 1/2 cup red or orange pepper, diced
- 5 eggs
- 1/3 cup milk
- 1/3 cup shredded cheddar or smoked cheddar
- Salt and pepper, to taste
- Guacamole, salsa, and/or sour cream for serving
Preheat oven to 375 degrees.
Heat butter and oil in a medium cast iron skillet over medium heat. Add potatoes and saute for 8-10 minutes, stirring frequently to make sure they don't stick to the pan. Stir in onions, garlic, and peppers. Saute for an additional 5-6 minutes, stirring frequently. Remove from heat.
Meanwhile, whisk eggs and milk in a medium bowl until fully combined and fluffy. Season with salt and pepper and pour evenly over the top of the potato and pepper mixture in the skillet. Sprinkle the cheese evenly over the top.
Bake in preheated oven for 20-25 minutes until the top is golden brown and the eggs are set, not liquidy.
Remove from oven, cut into slices, and serve with desired toppings.