Spiralized Spanish Tortilla

Use your spiralizer to create this Spanish-style omlette.

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First, I want to note YOU CAN ABSOLUTELY MAKE THIS WITHOUT A SPIRALIZER! Having one just makes things a little more fun when it comes to prepping your veggies for this classic Spanish dish.

When I was 14, my family took a 2-week trip to Europe to visit family friends who had moved to Spain. As such, the majority of that trip was spent in Spain, where we were quickly introduced to Tortilla, a.k.a. a Spanish-style omelet with potatoes and onions. It sounds basic, but MAN does it melt in your mouth.

And seriously, I haven’t been able to stop thinking about it since. And I’m 29. It occurred to me the other day…it’s so simple, why haven’t I just tried to make it myself yet? I had no good answer, so here we are.

The first one I made got stuck to the pan and made a giant burnt mess, and I almost cried because I really did a number on my nice, new ceramic pan. I sautéed the potatoes and onions with a tiny spray of olive oil, and then just added the egg mixture in. It obviously just turned into a giant mess.

So with attempt #2, I cooked the potatoes and onions ahead of time in a different pan (so there would be no residue and I’d be starting with a clean pan), then generously sprayed the pan I used with avocado oil, PUT THE EGG MIXTURE IN FIRST, and then added the potatoes and onion. Nailed it, and let me just say – lesson learned. I’m still scraping burnt bits off that first pan!

Now, the only part about this recipe that can get a little tricky is when you need to flip the tortilla. Yes, you need to flip what is basically a giant omelet in your pan. Since I used a ceramic pan and plenty of olive oil, my tortilla slid out of the pan and onto a sheet pan quite nicely. I then just gave it my best aim and a swift flip and got it right back into the pan. If it is a little off, that is okay – it will be cooked enough that you should be able to nudge it back into place with your spatula. Honestly, it’s like sports – hesitation will hold you back, you just gotta go for it and you’ll be alright!

Once you’re ready, cut it in slices like a pie to serve. Eat as is, or if you need to eat everything with hot sauce like me, might I recommend my absolute fave, Yellowbird Hot Sauce.

One thing to note — if you don’t have a spiralizer, but are interested in purchasing one, this spiralizer by Inspiralized is hands down the best one I have found. It attaches well to your counter and doesn’t slip when you use it, and it is super sturdy – I’ve had mine for a coupel years and it has held up like a champ!

Have you made these? Let me know what you think or any questions you have in the comments below!


RECIPE (Serves 4)

INGREDIENTS:

  • Eggs, 8
  • 2 tbsp. milk (any type of milk is fine)
  • 2 medium yukon gold potatoes, peeled
  • 1 sweet yellow onion, peeled
  • 1 tbsp. avocado oil

DIRECTIONS:

Spiralize your veggies. For the potato, cut lengthwise about halfway through, and put your spiralizer on the “ribbon” cut setting, so it will essentially make chips, or rounds. Then, put your spiralizer back onto the noodle setting (choose whatever width you’d like), and spiralize your onion. You will only need about 1/4 to 1/2 of the onion in the tortilla, but I find that I like to have the pre-sliced onions for other recipes throughout the week.

After your veggies are spiralized, whisk 8 eggs, and add your milk and salt and pepper. Let sit at room temperature while you cook your veggies.

Heat a pan to medium-high, and sauté potatoes and onions to your liking (about 3-5 mins should be enough). Heat a separate pan on low, spray avocado oil (or add, if you don’t have the spray kind — but I very much prefer this avocado spray to get things coated more evenly and prevent over pouring). Add the egg mixture to the pan, and then add in the potatoes and onions. Let cook for about 10-15 mins, while separating the omlet from the sides of the pan with a spatula while cooking.

When it is time, use the spatula to help slide the omelet onto a sheet pan. Flip the omelet back into the pan, and cook an additional 5 mins. Remove from heat and let cool for a few minutes. When you are ready, slice pie style and serve!

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