When you hear ‘tortilla’,. most people think of the thin, but fluffy, delicious Mexican creations that keep hold Texas’ most sacred staple… the taco. But, the Spanish do ‘tortilla’ a little differently. This breakfast tapa is very easy to throw together on any given weekend and won’t weigh you down for the rest of the day.
This recipe calls for freshly shredded Manchego, a Spanish cheese, that can be found in your grocer’s specialty cheese department. But if it is not available in your area, mozzarella cheese will do just fine.
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|1/4 cup extra virgin olive oil|
|1 lb white potatoes, washed, peeled and sliced|
|1/2 large white onion, thinly sliced|
|1/2 cup water|
|5 large eggs|
|1 tbsp milk|
|1 tbsp kosher salt|
|1 tsp ground black pepper|
|2 tbsp fresh chives, chopped|
|1/2 cup shredded Manchego cheese (mozzarella cheese can be substituted)|
Wash potatoes in cold water.
Peel and thinly slice about 1/2″ thick. Set to the side.
Peel and thinly slice onion.
Warm oil over medium heat in a deep cast-iron or ovenproof frying pan.
Add in potatoes and onion. Mix gently, to ensure potatoes and onions are fully coated with oil. Cook for 2-4 minutes.
Add in water. Let potatoes and onions simmer for another 10 minutes, or until tender.
While potatoes cook, crack eggs into a medium-sized bowl, add in milk, salt and pepper, then gently beat eggs.
Pour off any excess liquid from the skillet, then pour eggs into the pan.
Allow eggs to simmer over the medium heat, until set, about 4-6 minutes.
While eggs cook, preheat broiler to 500°.
Top eggs with cheese and chives. Place pan in oven, on highest rack, and allow cheese to melt.Usually 3-5 minutes.
Once cheese is bubbling, remove pan from oven and let cool for 5 minutes.
Cut into equal pieces and serve from pan.