Food Everything+ Add
← All recipes

Mean Green Spanish Tortilla

by Sohla El-Waylly
springappetizerNULLtapasspringsnackmake-ahead
Yield: 3 to 4 servingsTotal: 45 minutes
Source: https://sohla.substack.com/p/its-a-book-also-lets-tapa

Ingredients

produce
  • 3/4 cupparsley(leaves & tender stems, lightly packed)
  • 1/2 cuppeas(fresh or frozen)
  • 3 mediumpotatoes
  • 6scallions
  • 3/4 cupdill(leaves & tender stems, lightly packed)
dairy
  • 5 largeeggs
pantry staple
  • 2 1/4 teaspoonskosher salt(divided)
  • 1 cupextra virgin olive oil
other
  • aioli(to serve)

Instructions

  1. Trim and discard the root end of the scallions and thinly slice on a bias. Transfer to a small (6 to 8-inch) well-seasoned cast iron or nonstick skillet.
  2. Peel the potatoes, and cut into ¼-inch thick slices, transferring them to the skillet as you work.
  3. Pour the oil into the skillet and add 2 teaspoons kosher salt. Cook over low to medium-low heat, stirring occasionally, until the potatoes are almost tender, 11 to 13 minutes.
  4. Add the peas and continue cooking until the potatoes are totally tender but haven’t taken on any color, 3 to 5 minutes.
  5. Set a wire mesh strainer over a heat-proof bowl. Crack the eggs into another medium bowl. Season with remaining ¼ teaspoon salt and whisk until no streaks remain.
  6. Very finely chop the herbs, add to the eggs, and whisk to combine.
  7. Once the potatoes are tender, pour through the strainer to drain off the oil. Add the warm potato/scallion/pea mixture to the eggs and stir to combine.
  8. Set a rack 6-inches below the broiler and heat to high.
  9. Scrape off any potato mixture that may have stuck to the bottom of the skillet and return to medium heat. Add 1 tablespoon of the drained olive oil to the pan, then scrape in the egg mixture.
  10. Reduce the heat to low and cook until the sides are set but still very runny on top, 6 to 10 minutes.
  11. Place the skillet under the broiler and cook until the top is browned and set, about 2 minutes.
  12. Run a butter knife or offset spatula along the edge of the pan to loosen, and flip the tortilla onto a plate.
  13. Let rest for at least 5 minutes and up to 2 hours at room temperature before serving with aioli or labne alongside.