Spanish & Tapas
Free recipe
Grilled Tortilla Espanola
Grilled Tortilla Espanola, the way the spanish coast does it -- generous, unfussy, and made for sharing.
***** 4.5 · 525 ratings
Method
A few unhurried steps. Read them through once before you start.
- Gather and prep everything first: measure the spices, chop the aromatics, and bring the main ingredients to room temperature so they cook evenly.
- Heat a grill or a heavy grill pan until very hot. Toss the main ingredients with olive oil, salt, and pepper so they take on color without sticking.
- Grill in batches, turning once, until deeply charred at the edges and just cooked through. Resist the urge to move them too soon.
- Build the sauce and finish: stir through the fresh herbs, adjust salt and acid, and let everything come together off the heat for a minute or two.
- Serve the tortilla espanola warm, with plenty of good bread or a simple salad alongside. This makes about 3 servings; leftovers keep well for a day.
More Spanish & Tapas
You might also like
Spanish & Tapas
Members
Our spanish kitchen turns migas into something special, ready in roughly 76 minutes start to finish.
Spanish & Tapas
Members
Comfort with a spanish soul: paella, built on caramelized aromatics and a slow, steady simmer.
Spanish & Tapas
Free
Bright, herb-forward sardines with Chickpeas that proves spanish cooking is about restraint, not shortcuts.
Spanish & Tapas
Members
Bright, herb-forward saffron rice that proves spanish cooking is about restraint, not shortcuts.