Spanish Frittata

A Spanish tortilla—tortilla española, in Spanish—looks like a large fl at omelet. It’s absolute perfection in its simplicity and use of minimal ingredients: eggs, potato, salt, onion (some authentic recipes omit the onion), and olive oil—a perfect dish for a big family. In Spain, these tortillas are consumed daily in tapas bars and around the family table as breakfast, lunch, and dinner staples. They’re equally delicious served either warm or at room temperature. My recipe is a hybrid, combining the ingredients of a tortilla with the technique and appearance of a frittata, where the cooking is fi nished in the oven. We make them in all our cast-iron skillets— 6-, 10-, 12-, and 14-inchers—depending on the size of the group we’re feeding. The first one up in the morning prepares the tortilla and leaves it to sit on the stove throughout the day. The boys can grab a wedge on their own time. Sometimes when baked potatoes are on the dinner menu, I’ll make extra in anticipation of breakfast the next morning. For the traditional Spanish tortilla method, use a nonstick skillet. When the eggs are almost set, use a large plate to fl ip and invert the tortilla onto the plate, then slide it back into the pan to fi nish cooking.

DIRECTIONS

1. Heat a 10-inch cast-iron or nonstick ovenproof skillet over medium heat. Swirl in the olive oil. Add the onion and saute until translucent, about 3 minutes. Add the potato and 3/4 teaspoon of the salt. Continue to cook and occasionally stir until the onion and potato are slightly browned, 5 to 6 more minutes.
2. Add the eggs and the remaining 3/4 teaspoon salt. Swirl them around the pan and lower the heat. When the eggs are set on the side but the top is still loose, place the pan under the broiler for 2 minutes. The frittata will turn slightly golden and puff up before it settles. Cut into wedges to serve. Wrap a wedge in a piece of parchment paper to give someone a portable breakfast bite.