Tortilla Española,a potato, onion, and egg omelet is the national dish of Spain—and a tapas-bar favorite.
- ½ cup extra-virgin olive oil
- 4 saffron strands
- 2 large baking potatoes, peeled and thinly sliced
- 1 red onion, thinly sliced
- 5 garlic cloves, finely chopped
- Coarse salt and freshly ground pepper
- 5 large eggs
- ½ cup coarsely chopped fresh flat-leaf parsley, plus more for garnish
- 1 tablespoon fresh thyme leaves (optional)
- Preheat oven to 400°F. Heat olive oil and saffron in an ovenproof 8-inch skillet over medium. Add potatoes, onion, and garlic, and stir well. Press into an even layer with a spatula. Reduce heat to medium-low, cover, and cook 10 minutes. Stir potato mixture, season with salt and pepper, and press again. Cover, and cook 10 minutes. Transfer to a colander set over a bowl, and let drain, reserving oil. Wipe pan clean with paper towels.
- In a medium bowl, whisk together eggs, parsley, and thyme (if using). Season with salt and pepper. Stir in potato mixture. Heat 2 tablespoons reserved oil in same skillet over medium. Pour in egg mixture, and gently press into an even layer. Reduce heat to medium-low. Cook, uncovered, 2 minutes.
- Transfer skillet to oven and bake until eggs are set, about 5 minutes. To unmold, run a flexible spatula around edge of skillet; invert onto a serving plate (or serve directly from pan). Serve warm or at room temperature, garnished with more parsley.
Per serving: 249 calories, 17 g fat (3 g saturated fat), 132 mg cholesterol, 18 g carbohydrates, 6 g protein, 2 g fiber
The recipe is for vegetarian;however, you can also consider scrambled tofu as a vegan substitute.