Spanish Tortilla with Manchego and Green Olives

Name: Spanish Tortilla with Manchego and Green Olives
Prep time: 25 min
Total time: 1 h 25 min
Yield: 6 serving(s)
Ingredients: 1/4 c. plus 3 tablespoons olive oil; 1 medium yellow onion (about 7 ounces), cut into 1/8-inch-thick slices; 1 1/2 tsp. salt; 1 1/2 lb. red potatoes (about 5 medium), cut into 1/8-inch-thick slices; 1/2 tsp. freshly ground pepper; 8 large eggs, beaten; 1/2 c. chopped green olives (about 15 large, pitted); 1/4 lb. aged manchego cheese, thinly sliced

By Cheryl SlocumPublished: Dec 27, 2013

1 Rating

Jump to recipe

spanish tortilla with manchego and green olives

Christopher Testani

Yields:

6 serving(s)

Prep Time:

25 mins

Total Time:

1 hr 25 mins

Cal/Serv:

426

Dense with onions, potatoes, olives, and cheese, this homey, one-skillet wonder hits the spot at breakfast, lunch, or dinner. Serve it hot or at room temperature, sliced into wedges.

Advertisement - Continue Reading Below

Ingredients

1/4 cup plus 3 tablespoons olive oil
1 medium yellow onion (about 7 ounces), cut into 1/8-inch-thick slices
1 1/2 tsp. salt
1 1/2 lb. red potatoes (about 5 medium), cut into 1/8-inch-thick slices
1/2 tsp. freshly ground pepper
8 large eggs, beaten
1/2 cup chopped green olives (about 15 large, pitted)
1/4 lb. aged manchego cheese, thinly sliced

Directions

1. Step 1Preheat oven to 350°F. In a 10- or 12-inch ovenproof nonstick skillet over medium heat, heat 2 tablespoons oil. Add onion and 1/2 teaspoon salt, and cook, stirring occasionally, until onion is soft and translucent, 8 to 10 minutes. Transfer onion to a large bowl and set aside.
2. Step 2In the same skillet over medium heat, heat 2 tablespoons oil. Working in batches, add half of potatoes in an even layer and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring occasionally, until potatoes begin to soften, 8 to 10 minutes.
3. Step 3Add eggs and olives to reserved onion-potato mixture, and gently stir to combine.
4. Step 4Wipe the skillet clean. Over medium heat, heat remaining olive oil. Add half of reserved potato-onion-egg mixture to skillet, smoothing with the back of a spoon to create an even layer. Top with cheese; then cover with remaining potato mixture, smoothing with the back of a spoon to create an even layer. Cook for 10 minutes on stovetop, then transfer skillet to oven.
5. Step 5Bake until eggs are set and potatoes are tender, 25 to 30 minutes. Adjust oven to broil and cook tortilla until top is lightly browned, about 3 minutes. Transfer pan to a wire rack and let cool for 5 minutes. Invert onto a serving plate and cut into 6 or 12 wedges. Serve hot or at room temperature.