Milk Street: Potato and Eggplant Tortilla Española

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If you haven't figured out what you're making for dinner tonight, we have just the dish -- and we think it could become a new favorite! Matthew Card, Food Editor of Christopher Kimball's Milk Street – stopped by to share an easier and more delicious recipe for the classic Spanish dish, Tortilla Española.

For more recipes, visit the Milk Street website.

Potato and Eggplant Tortilla Española

Start to finish: 30 minutes

Servings: 4

In Spain, a tortilla is a thick, hearty, frittata-like omelet, usually made with potatoes and onion. We make it even more substantial with the addition of eggplant and garlic. Chinese and Japanese eggplants—the varieties called for in this recipe—have thinner skins and fewer seeds than large globe eggplants. If you can't find either, you can substitute Italian or globe, but remove the peel before before cutting it into cubes. Aioli is a great accompaniment to any type of tortilla.

Don't use a conventional skillet; nonstick is essential for the tortilla to slide easily out of the pan. Also, the skillet must be oven-safe, as the tortilla finishes cooking in a 350F oven.

—Laura Russell

  • 8 large eggs
  • Kosher salt and ground black pepper
  • 1/2 cup roughly chopped fresh flat-leaf parsley
  • 5 tablespoons extra-virgin olive oil, divided
  • 1 medium yellow onion, chopped
  • 1 pound Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
  • 8 ounces Chinese or Japanese eggplant, cut into 3/4-inch cubes
  • 2 medium garlic cloves, thinly sliced

Heat the oven to 350F with a rack in the middle position. In a large bowl, whisk together the eggs, 1 teaspoon salt and 1/4 teaspoon pepper. Stir in the parsley.

In a 12-inch nonstick skillet over medium-high, heat 4 tablespoons of oil until shimmering. Stir in the onion, potatoes, eggplant, garlic and 1 teaspoon salt. Cover and cook, stirring occasionally, until the vegetables are browned and tender, about 10 minutes.

Pour the egg mixture over the vegetables and cook, stirring constantly with a silicone spatula, until almost set, about 2 minutes. Using the spatula, tuck in the eggs around the perimeter to form a neat circle. Transfer to the oven and bake until set, 5 to 10 minutes.

Run the spatula around the edge and under the tortilla to loosen, then carefully slide onto a cutting board. Serve warm or at room temperature.