Tuesday, December 25, 2012

Spanish frittata with caramelized onions

Seems that I'm back up and running :) I am all moved in to a new house with a new kitchen that has tons of natural light for great food photography! So here is my first recipe from my new location.

I love the simplicity of tortilla espanola. Just eggs and potatoes cooked in olive oil and served in chunks or wedges. When I went to Spain, I loved that you could go to pretty much any restaurant at any time and know that you could get a glass of red wine and a hunk of omelette. This is the version that I make at home. Instead of potatoes, I use caramelized onions. I got the idea from Nacho Rubio's primal blueprint recipe contest entry. His version is still potato-based, but I think it's just as good (maybe even better!) if you leave them out. 

You can eat this for breakfast or a light dinner, but my favorite way to serve it is to cut it into cubes, stick a few with toothpicks, and serve it chilled tapas-style.

Serves about 2 as a light meal or several as tapas


  • 4-6 eggs (I used 4 large duck eggs, use 5-6 for chicken eggs)
  • 2 small onions, thinly sliced
  • Salt and pepper to taste
  • Olive oil
  1. Heat a bit of olive oil on medium heat. Add the onions and cook, stirring occasionally, until softened and just barely starting to brown. Reduce heat to medium-low and continue cooking until sticky and thoroughly caramelized.
  2. Meanwhile, beat the eggs with a generous amount of salt and pepper. When they are done cooking, add the onions to the beaten egg mixture and combine thoroughly. 
  3. Add some more olive oil to a nonstick or cast iron pan. Pour in the egg mixture, ensuring that the onions are distributed evenly. Cover and cook over medium-low until the bottom is lightly browned. You can use a silicone spatula to check underneath.
  4. If using a cast iron skillet, finish by running it under the broiler. With a nonstick pan, transfer it to a plate, then invert it back onto the skillet to cook the other side.
  5. Serve chilled or at room temperature cut into chunks or wedges.
  6. OPTIONAL: Since the onions are so sweet, I like to get some contrast by sprinkling the top with coarse salt. I used truffle salt since I had some, fleur de sel would be lovely but regular Kosher or sea salt is fine too!


Kelly Stampe Gaez said...

Made this on Saturday morning and it was delicious. Thank you

Christine said...

I have made this twice and I love it! Unfortunately, my family thinks it needs salsa or something. I like it as is!


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