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Recipe Detail Page
Spanish Tortilla
Holiday 2018
An import from Spain, the tortilla makes a great breakfast, lunch, dinner or snack. Typically, these omelettes sit on the counter at a bar or restaurant ready to be sliced at any moment and served with a cold drink. In this version, leftover turkey slices get layered between thin roasted potatoes and onion to make a smoky and meaty version of the tortilla. We shy away from tradition by also serving a homemade sweet-and-smoky tomato chutney alongside. Keep the tortilla in your fridge for up to three days after making it.
Serves 6
3 medium Yukon gold potatoes, about 1 lb (500 g).
3 tbsp (45 mL) olive oil, divided
1 tsp (5 mL) salt, divided
6 eggs
½ cup (125 mL) chopped cilantro, plus more for garnish
1 tsp (5 mL) smoked paprika
1 cup (250 mL) thinly sliced onion
1½ cups (375 mL) leftover turkey, shredded or sliced
1. Preheat oven to 400°F (200°C). Line 2 baking sheets with parchment.
2. Slice potatoes into ¼-inch (5-mm) rounds and place in a single layer on baking sheets. Drizzle with 2 tbsp (30 mL) of olive oil and ½ tsp (2 mL) salt. Roast until golden around the edges, about 20 minutes, flipping slices over halfway through cook time.
3. Meanwhile, in a large bowl, whisk eggs, cilantro, remaining salt and smoked paprika. Set aside.
4. Heat remaining olive oil in an ovenproof 9-inch (23-cm) nonstick pan over medium heat. Add in onions and cook until tender and translucent, about 6 minutes.
5. Add potatoes and turkey to the pan. Stir with onions until ingredients are evenly distributed in pan.
6. Pour egg mixture over contents of pan and let cook undisturbed until tortilla is beginning to set around the edges, about 10 minutes. Transfer pan into the oven and cook until tortilla is completely set, about 12 minutes. Remove from oven and let cool for 15 minutes.
7. Carefully turn out tortilla onto a plate by placing a plate face down over the top of the pan and inverting the pan. Serve with Smoky Tomato Chutney (recipe follows) and garnish with fresh cilantro. Serve warm or at room temperature.
Serves 6
SMOKY TOMATO CHUTNEY
This addictive condiment is made with oven-roasted cherry tomatoes and garlic. It gets stewed with big flavourful spices like whole cumin seeds and smoked paprika. It’s the perfect complement to humble dishes like scrambled eggs and stands up to robust meaty dishes. It will stay good for about 1 week in the refrigerator.
3 cups (750 mL) cherry tomatoes
2 tbsp (30 mL) roughly chopped garlic
1 tbsp (15 mL) cumin seeds
2 tbsp (30 mL) olive oil
½ tsp (2 mL) salt
3 tbsp (45 mL) brown sugar
3 tbsp (45 mL) red wine vinegar
1 tsp (5 mL) smoked paprika
Salt to taste
1. Preheat oven to 400°F (200°C).
2. Place cherry tomatoes, garlic and cumin seeds on a rimmed baking tray, then coat with olive oil and sprinkle with salt. Roast until tomatoes are tender and skin is beginning to brown, about 25 minutes.
3. Transfer contents of tray, including any juice, into a pan. Add brown sugar, vinegar and smoked paprika. Stir to combine. Heat over medium and cook until mixture thickens, about 20 minutes.
4. Let mixture cool and adjust seasoning with salt.
Makes about 2 cups (500 mL)
