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spanish tortilla with manchego and pickled onion

kristaplayswithfood avatar
Recipe by
Krista Towns
@kristaplayswithfood
Aiken, SC

The Spanish Tortilla or Omelette is a well-known and loved dish in Spain. I’ve added Manchego cheese and pickled onions for an added twist. This can be made a day ahead and served hot as a main dish or cut into cubes and served at room temp for an appetizer. The dish has few ingredients, so use the freshest available, including a very good quality olive oil for the best results. Enjoy!

yield 6 main course, 8-10 appetizer portions
prep time 20 Min
cook time 40 Min
method Stove Top

Ingredients For spanish tortilla with manchego and pickled onion

  • 1/2 cup
    red wine vinegar
  • 1 TBS
    lime juice
  • 2 TBSPS
    sugar
  • 1
    large red onion, sliced into 1/4” rings
  • 2 TBSPS
    good quality olive oil
  • 1
    small spanish onion finely chopped
  • 3 lbs.
    idaho potatoes, peeled and cut into 1/4” slices
  • 1 1/2 cups
    good quality olive oil
  • 6
    large eggs
  • 1 1/2 tsps
    salt
  • 1/2 tsp
    freshly ground black pepper
  • 1 cup
    grated manchego cheese divided
  • 2 TBSPS
    minced parsley

How To Make spanish tortilla with manchego and pickled onion

  • 1
    Combine the vinegar, lime juice and sugar in a small saucepan over medium heat, stir and bring to a simmer. Add the onions and toss to coat. Remove from heat, cover and chill until ready to use.
  • 2
    Place a medium sized, heavy, non-stick skillet over medium heat. Add the oil and the onion, sauté until translucent. Add the potatoes and gently toss with the onions. Add additional oil to just cover the potatoes, cover and cook until tender, about ten to fifteen minutes. Remove the potatoes to a colander, drain and reserve excess oil.
  • 3
    Preheat oven to 400 degrees.
  • 4
    Add the eggs to a large bowl, whisk, and stir in the salt, pepper and 1/2 cup Manchego cheese. Add the potatoes and gently fold to combine.
  • 5
    Place the potato mixture back in the skillet over medium heat, using a spatula gently press down on the potatoes and cook until the bottom of the potatoes are lightly browned. Invert the potato “cake” onto a plate, slide back into the skillet and cook until cooked through and browned on the other side. Invert once again, top with the remaining cheese and place the skillet in the oven for 5-6 minutes or until the cheese has melted and the top is browned and crispy.
  • 6
    Remove to a plate, sprinkle with parsley and cut into wedges, top with the onions and serve. May be served hot or at room temperature.
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