What, exactly, is Tortilla Española? Well, if you love a good omelette or frittata in the morning, you’re going to love this very similar breakfast recipe. It’s got everything you need first thing in the morning, with each bite full of protein, fiber, carbs, and iron.
Tortilla Española is a potato and egg omelette (of sorts) that’s a classic in Spain, where small squares or slivers are often served as part of a tapas course. Here, however, it’s the main event.
A meal meant to be enjoyed outdoors
While you can certainly make Tortilla Española in your home kitchen, it’s also a great on-the-go recipe you can utilize when you’re outdoors. It’s kind of the perfect fuel for camping trips and long hiking treks, and the dish can easily be made over the heat of a campfire in a cast iron pan.
When you’re cooking at a campsite or outdoors, it’s important to choose dishes that can do double duty. You think not only about what you’ll serve for breakfast, but also about dinner and lunch. Many dishes work as simplified seconds. Tortilla Española makes a fantastic sandwich the next day, ditto for grilled chicken or foil-packet veggies. Whip up some extra polenta at dinner and turn into fritters drizzled with maple syrup for breakfast.
All the nutrition you need
In addition to being a convenient camping meal, this breakfast (or lunch or dinner!) is also a fantastic source of fuel if you’re getting active while outdoors. The primary ingredient, eggs, is a near perfect food. Eggs contain multiple nutrients, including vitamins A, B2, and D. Plus, they’re an excellent source of protein, which will help power you through any adventure.
To make the fritatta, you’ll need a cast-iron skillet, as well as fire gloves or heavy-duty oven mitts and a large cutting board (the latter two are for flipping the piping-hot dish).
- Pulse the red pepper, almonds, garlic, tomato paste, parsley, vinegar and paprika in a food processor until very finely chopped. With motor running, drizzle in oil until smooth. Season with salt and pepper, to taste.
- Prepare campfire or grill for medium heat. Preheat cast-iron skillet on a barbecue grate over the fire. In a medium bowl, whisk the eggs, half the salt and half the pepper together.
- Add one third of the oil to skillet. Add onion and peppers and cook, stirring, until onions are translucent, 3 to 4 minutes. Stir in spinach, cook for 2 minutes. Remove to a paper towel–lined plate. Move pan to medium-high heat, add another third of the oil, the potatoes and remaining salt and pepper. Cook for 5 minutes, stirring gently, until tender with some browning. Scoop potato mixture into the eggs; add the pepper and onions.
- Wipe out the skillet, add the remaining oil. Pour in the egg-potato mixture, cover and cook 5 minutes, until the edges are set and the bottom is browned.
- Using heat-proof gloves, invert a cutting board and turn out the tortilla onto it. Slide the tortilla (now flipped over) back into the pan and continue cooking until completely set in the middle, 4 to 6 minutes. Allow to sit for 5 minutes before slicing. Serve with Romesco sauce.
Note: For ease, the Romesco can be made ahead of time and stored refrigerated, in an airtight container for five days.
- Serving Size 1/6
- Calories 321
- Carbohydrate Content 19 g
- Cholesterol Content 248 mg
- Fat Content 22 g
- Fiber Content 5 g
- Protein Content 12 g
- Saturated Fat Content 4 g
- Sodium Content 670 mg
- Sugar Content 6 g