spanish tortilla with manchego and pickled onion

Name: Spanish Tortilla with Manchego and Pickled Onion
Prep time: 20 min
Cook time: 40 min
Yield: 6
Cuisine: Spanish
Ingredients: 1/2 cup - red wine vinegar; 1 TBS - lime juice; 2 TBSPS - sugar; 1 - large red onion, sliced into 1/4” rings; 2 TBSPS - good quality olive oil; 1 - small spanish onion finely chopped; 3 lbs. - idaho potatoes, peeled and cut into 1/4” slices; 1 1/2 cups - good quality olive oil; 6 - large eggs; 1 1/2 tsps - salt; 1/2 tsp - freshly ground black pepper; 1 cup - grated manchego cheese divided; 2 TBSPS - minced parsley

9 Pinches 3 Photos

Krista Towns

Aiken, SC

Updated on Jul 31, 2018

The Spanish Tortilla or Omelette is a well-known and loved dish in Spain. I’ve added Manchego cheese and pickled onions for an added twist. This can be made a day ahead and served hot as a main dish or cut into cubes and served at room temp for an appetizer. The dish has few ingredients, so use the freshest available, including a very good quality olive oil for the best results. Enjoy!

Rate

prep time 20 Min

cook time 40 Min

method Stove Top

yield 6 main course, 8-10 appetizer portions

Ingredients

1/2 cup - red wine vinegar
1 TBS - lime juice
2 TBSPS - sugar
1 - large red onion, sliced into 1/4” rings
2 TBSPS - good quality olive oil
1 - small spanish onion finely chopped
3 lbs. - idaho potatoes, peeled and cut into 1/4” slices
1 1/2 cups - good quality olive oil
6 - large eggs
1 1/2 tsps - salt
1/2 tsp - freshly ground black pepper
1 cup - grated manchego cheese divided
2 TBSPS - minced parsley

How To Make spanish tortilla with manchego and pickled onion

Step 1

Combine the vinegar, lime juice and sugar in a small saucepan over medium heat, stir and bring to a simmer. Add the onions and toss to coat. Remove from heat, cover and chill until ready to use.

Step 2

Place a medium sized, heavy, non-stick skillet over medium heat. Add the oil and the onion, sauté until translucent. Add the potatoes and gently toss with the onions. Add additional oil to just cover the potatoes, cover and cook until tender, about ten to fifteen minutes. Remove the potatoes to a colander, drain and reserve excess oil.
Step 3

Preheat oven to 400 degrees.
Step 4

Add the eggs to a large bowl, whisk, and stir in the salt, pepper and 1/2 cup Manchego cheese. Add the potatoes and gently fold to combine.
Step 5

Place the potato mixture back in the skillet over medium heat, using a spatula gently press down on the potatoes and cook until the bottom of the potatoes are lightly browned. Invert the potato “cake” onto a plate, slide back into the skillet and cook until cooked through and browned on the other side. Invert once again, top with the remaining cheese and place the skillet in the oven for 5-6 minutes or until the cheese has melted and the top is browned and crispy.
Step 6

Remove to a plate, sprinkle with parsley and cut into wedges, top with the onions and serve. May be served hot or at room temperature.
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