\nClassic Spanish Potato Tortilla: A staple of Spanish cuisine, this simple yet flavorful dish is a must-try for any potato lover. This recipe yields a deliciously creamy and savory tortilla that’s perfect as a snack or side dish.<\/p>\n
Are you a fan of the classic Spanish tortilla? Then you’re in for a treat! This beloved dish has been a staple of Spanish cuisine for generations, and its versatility knows no bounds. From simple, traditional recipes to more innovative twists, we’ve got 18 delicious Spanish tortilla recipes that are perfect for every occasion.<\/p>\n
Whether you’re looking for a satisfying snack or a hearty meal, these tortillas have got you covered. And the best part? They’re all incredibly easy to make, requiring just a few simple ingredients and some basic cooking skills. So go ahead, get cracking (pun intended!), and discover the wonderful world of Spanish tortillas.<\/p>\n
In this article, we’ll be exploring everything from classic potato tortillas to more adventurous recipes featuring ingredients like chorizo, goat cheese, and even smoked salmon. With so many options to choose from, you’re sure to find a recipe that suits your taste buds perfectly.<\/p>\n
\nClassic Spanish Potato Tortilla: A staple of Spanish cuisine, this simple yet flavorful dish is a must-try for any potato lover. This recipe yields a deliciously creamy and savory tortilla that’s perfect as a snack or side dish.<\/p>\n
Ingredients:<\/p>\n
– 4 large eggs
\n– 1 large onion, finely chopped
\n– 2-3 large potatoes, peeled and thinly sliced
\n– 1\/2 cup olive oil
\n– Salt to taste<\/p>\n
Instructions:<\/p>\n
1. Preheat the oven to 375\u00b0F (190\u00b0C).
\n2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
\n3. Add the sliced potatoes to the skillet and cook for an additional 10-12 minutes, or until they’re tender and lightly browned.
\n4. In a separate bowl, whisk together the eggs and a pinch of salt.
\n5. Pour the egg mixture over the cooked potato and onion mixture in the skillet.
\n6. Cook the tortilla for about 2-3 minutes on each side, or until the edges start to set and the center is still slightly runny.
\n7. Transfer the skillet to the preheated oven and bake for an additional 15-20 minutes, or until the tortilla is fully set and golden brown.<\/p>\n
Cooking Time:<\/strong> 30-40 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 6 large eggs Instructions:<\/strong><\/p>\n 1. Preheat your oven to 375\u00b0F (190\u00b0C). Cooking Time:<\/strong> 15-17 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 2 large sweet potatoes, peeled and diced Instructions:<\/strong><\/p>\n 1. Preheat oven to 400\u00b0F (200\u00b0C). Cooking Time:<\/strong> 20-25 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 2 medium zucchinis, grated Instructions:<\/strong><\/p>\n 1. Heat 1 tablespoon of cooking oil in a non-stick skillet over medium heat. Cooking Time:<\/strong> 10-12 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 4 large eggs Instructions:<\/strong><\/p>\n 1. Heat the olive oil in a large non-stick skillet over medium-low heat. Cooking Time:<\/strong> approximately 45-50 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 2 large eggs Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F (190\u00b0C). Cooking Time:<\/strong> 12-15 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 4 large eggs Instructions:<\/strong><\/p>\n 1. Preheat your oven to 375\u00b0F (190\u00b0C). Cooking Time:<\/strong> 17-20 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 4 large eggs Instructions:<\/strong><\/p>\n 1. Preheat the oven to 375\u00b0F (190\u00b0C). Cooking Time:<\/strong> 12-15 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 6 eggs Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F (190\u00b0C). Cooking Time:<\/strong> 20 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 4 large eggs Instructions:<\/strong><\/p>\n 1. Heat a large non-stick skillet over medium heat. Add the diced onion and cook until translucent. Cooking Time:<\/strong> 20-25 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 4 large eggs Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F (190\u00b0C). Cooking Time:<\/strong> 20-25 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 4 large eggs Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F (190\u00b0C). Cooking Time:<\/strong> 17-20 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 6 eggs Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F (190\u00b0C). Cooking Time:<\/strong> 15-18 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 6 large eggs Instructions:<\/strong><\/p>\n 1. Preheat the oven to 375\u00b0F (190\u00b0C). Note: To roast garlic, preheat the oven to 400\u00b0F (200\u00b0C). Cut the top off a whole head of garlic, drizzle with olive oil, and wrap in foil. Roast for 30-40 minutes or until tender. Squeeze out the cloves and use as needed.<\/p>\n Ingredients:<\/strong><\/p>\n – 2 large eggs Instructions:<\/strong><\/p>\n 1. Preheat oven to 400\u00b0F (200\u00b0C). Cooking Time:<\/strong> 35-40 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 6 eggs Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F (190\u00b0C). Cooking Time:<\/strong> 15-17 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 large egg Instructions:<\/strong><\/p>\n 1. Crack the egg into a bowl and whisk until frothy. Cooking Time:<\/strong> 10-12 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 4 large eggs Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F (190\u00b0C). Note: To caramelize pears, cook 2-3 ripe pears (such as Bartlett or Anjou) in a skillet with 1 tablespoon butter over medium heat until tender and golden brown, stirring occasionally. Let cool before using.<\/p>\n Discover 18 mouthwatering Spanish tortilla recipes perfect for any occasion. From classic potato to sweet potato, chorizo, zucchini, and more, these delicious variations are sure to impress. With ingredients like goat cheese, gruyere, feta, parmesan, ricotta, and even caramelized pears, there’s something for every taste bud. Whether you’re in the mood for savory or sweet, these Spanish tortilla recipes will satisfy your cravings.<\/p>\n","protected":false},"excerpt":{"rendered":"Spinach and Goat Cheese Spanish Tortilla<\/h2>\n
\nA twist on the classic Spanish tortilla, this recipe combines the creamy richness of goat cheese with the earthy flavor of spinach. Perfect for a quick and easy brunch or snack.<\/p>\n
\n– 1\/2 cup fresh spinach leaves
\n– 1\/4 cup crumbled goat cheese
\n– 1 small onion, finely chopped
\n– 2 cloves garlic, minced
\n– Salt and pepper to taste
\n– Olive oil for greasing the pan<\/p>\n
\n2. In a large bowl, whisk together eggs and a pinch of salt.
\n3. Heat a 9-inch (23cm) non-stick skillet over medium heat. Add a small amount of olive oil and saut\u00e9 the chopped onion until translucent.
\n4. Add the minced garlic and cook for an additional minute.
\n5. Pour in the whisked eggs and cook until the edges start to set, about 2-3 minutes.
\n6. Add the fresh spinach leaves and crumbled goat cheese on one half of the tortilla. Use a spatula to gently fold the other half over the filling.
\n7. Transfer the skillet to the preheated oven and bake for 10-12 minutes or until the eggs are set and the cheese is melted.
\n8. Remove from the oven, let it cool slightly, and serve warm.<\/p>\nSweet Potato and Chorizo Spanish Tortilla<\/h2>\n
\nA delicious twist on the classic Spanish omelette, this sweet potato and chorizo tortilla combines the natural sweetness of roasted sweet potatoes with the smoky spice of chorizo sausage.<\/p>\n
\n– 1\/2 cup chorizo sausage, sliced
\n– 4 eggs
\n– Salt and pepper to taste
\n– Fresh parsley, chopped (optional)<\/p>\n
\n2. Roast the sweet potatoes in a bowl for 30-40 minutes, or until tender.
\n3. In a large skillet, cook the chorizo sausage over medium-high heat until crispy.
\n4. In a separate bowl, whisk together the eggs and a pinch of salt and pepper.
\n5. Add the roasted sweet potatoes and cooked chorizo to the egg mixture; stir gently to combine.
\n6. Pour the mixture into a greased 9-inch (23cm) tortilla pan or skillet.
\n7. Cook over medium heat for 2-3 minutes, until the edges start to set.
\n8. Transfer to the preheated oven and bake for 10-12 minutes, or until the center is cooked through.<\/p>\nZucchini and Manchego Spanish Tortilla<\/h2>\n
\nA twist on the classic Spanish tortilla, this recipe adds the flavors of zucchini and Manchego cheese for a delicious and healthy snack or light meal.<\/p>\n
\n– 1\/2 cup Manchego cheese, crumbled
\n– 4 large eggs
\n– Salt and pepper to taste
\n– Cooking oil or butter<\/p>\n
\n2. Add the grated zucchini and cook for 3-4 minutes, until tender.
\n3. In a bowl, whisk together the eggs and a pinch of salt and pepper.
\n4. Pour the egg mixture over the cooked zucchini and cook for 1-2 minutes, until the edges start to set.
\n5. Sprinkle the crumbled Manchego cheese over the top and cook for an additional 30 seconds.
\n6. Use a spatula to carefully fold the tortilla in half, then slide onto a plate.
\n7. Serve warm or at room temperature.<\/p>\nCaramelized Onion and Gruyere Spanish Tortilla<\/h2>\n
\nThis rich and savory Spanish tortilla is elevated by the sweet and caramelized onions, paired with creamy Gruy\u00e8re cheese. Perfect as a snack or light meal.<\/p>\n
\n– 1 large onion, thinly sliced
\n– 2 tablespoons olive oil
\n– Salt and pepper to taste
\n– 1 cup grated Gruy\u00e8re cheese
\n– Fresh parsley, chopped (optional)<\/p>\n
\n2. Add the sliced onions and cook for 30-40 minutes, stirring occasionally, until they are dark golden brown and caramelized.
\n3. In a separate bowl, whisk together the eggs and a pinch of salt.
\n4. Pour the egg mixture over the cooked onions in the skillet.
\n5. Cook for an additional 2-3 minutes or until the edges start to set.
\n6. Sprinkle the Gruy\u00e8re cheese evenly over the top.
\n7. Transfer the skillet under the broiler for 2-3 minutes, or until the cheese is melted and bubbly.
\n8. Remove from heat and let it rest for a few minutes before slicing and serving. Garnish with chopped parsley if desired.<\/p>\nRoasted Red Pepper and Feta Spanish Tortilla<\/h2>\n
\nThis flavorful tortilla combines the sweetness of roasted red peppers with the tanginess of feta cheese, perfect for a quick and satisfying snack or light meal.<\/p>\n
\n– 1\/4 cup chopped fresh parsley
\n– 1\/4 cup crumbled feta cheese
\n– 1 roasted red pepper, diced (see note)
\n– Salt and pepper to taste
\n– 1 tablespoon olive oil<\/p>\n
\n2. Whisk together eggs and a pinch of salt.
\n3. Heat the olive oil in an 8-inch non-stick skillet over medium heat.
\n4. Pour in the egg mixture and cook until the edges start to set, about 2-3 minutes.
\n5. Sprinkle parsley and feta cheese on half of the tortilla.
\n6. Add diced red pepper on top of the feta.
\n7. Fold the other half of the tortilla over the filling.
\n8. Cook for an additional 2-3 minutes, until the eggs are almost set.
\n9. Transfer to oven and bake for 5-7 minutes, or until the eggs are fully cooked.<\/p>\nSmoked Salmon and Dill Spanish Tortilla<\/h2>\n
\nElevate your brunch game with this flavorful twist on the classic Spanish tortilla, featuring smoked salmon and fresh dill. This recipe is perfect for a special occasion or a lazy Sunday morning.<\/p>\n
\n– 1\/2 cup diced smoked salmon (about 3 oz)
\n– 1\/4 cup chopped fresh dill
\n– 1 small onion, finely chopped
\n– Salt and pepper to taste
\n– 1 tablespoon olive oil<\/p>\n
\n2. In a large bowl, whisk together eggs and a pinch of salt.
\n3. Add the diced smoked salmon, chopped dill, and chopped onion to the eggs. Mix well.
\n4. Heat the olive oil in a 9-inch (23 cm) non-stick skillet over medium heat.
\n5. Pour the egg mixture into the skillet and cook for about 2-3 minutes or until the edges start to set.
\n6. Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the tortilla is cooked through and slightly puffed.
\n7. Remove from the oven and let it cool for a few minutes before slicing and serving.<\/p>\nArtichoke and Parmesan Spanish Tortilla<\/h2>\n
\nA twist on the classic Spanish omelette, this recipe adds the sweetness of artichoke hearts and the savory flavor of Parmesan cheese. Perfect as a snack or light meal.<\/p>\n
\n– 1 medium artichoke heart, canned or fresh, chopped
\n– 2 tablespoons olive oil
\n– 1\/4 cup grated Parmesan cheese
\n– Salt and pepper to taste
\n– Fresh parsley, chopped (optional)<\/p>\n
\n2. In a bowl, whisk together eggs and a pinch of salt.
\n3. Heat olive oil in a 9-inch (23 cm) skillet over medium heat.
\n4. Pour in egg mixture and cook until edges start to set, about 2 minutes.
\n5. Add chopped artichoke heart and Parmesan cheese; stir gently to combine.
\n6. Transfer the skillet to the preheated oven and bake for 8-10 minutes or until eggs are almost set.
\n7. Remove from the oven and let cool slightly before slicing and serving.<\/p>\nGarlic Mushroom and Thyme Spanish Tortilla<\/h2>\n
\nA classic Spanish tortilla with a twist of earthy flavors from garlic, mushrooms, and thyme.<\/p>\n
\n– 1\/2 cup milk
\n– 1\/4 cup chopped fresh parsley
\n– 2 cloves garlic, minced
\n– 1 cup mixed mushrooms (button, cremini, shiitake), sliced
\n– 1 tsp dried thyme
\n– Salt and pepper to taste
\n– Cooking oil or butter for greasing<\/p>\n
\n2. In a bowl, whisk together eggs, milk, parsley, garlic, salt, and pepper.
\n3. Heat a non-stick skillet over medium heat. Add a small amount of oil or butter to grease the pan.
\n4. Add mushrooms and cook until they release their moisture and start browning (about 5 minutes).
\n5. Pour in the egg mixture and cook for about 2-3 minutes, until the edges start to set.
\n6. Transfer the skillet to the preheated oven and bake for 12-15 minutes or until the tortilla is cooked through and slightly puffed.
\n7. Remove from the oven and sprinkle with thyme.<\/p>\nSpicy Chorizo and Potato Spanish Tortilla<\/h2>\n
\nThis classic Spanish dish gets a spicy kick with the addition of chorizo sausage. A flavorful twist on the traditional potato tortilla, this recipe is perfect for a quick and delicious meal.<\/p>\n
\n– 1 large onion, diced
\n– 2-3 medium-sized potatoes, peeled and diced
\n– 1 Spanish chorizo sausage, sliced
\n– 1\/2 teaspoon smoked paprika
\n– Salt and pepper to taste
\n– Vegetable oil for frying<\/p>\n
\n2. Add the diced potatoes and cook for about 5 minutes, or until they start to soften.
\n3. Add the sliced chorizo sausage and cook for an additional 2-3 minutes, stirring occasionally.
\n4. In a large bowl, whisk together the eggs and smoked paprika. Season with salt and pepper to taste.
\n5. Pour the egg mixture over the potato and chorizo mixture in the skillet. Cook for about 5-7 minutes, or until the edges start to set.
\n6. Use a spatula to gently lift and fold the tortilla towards the center. Repeat this process several times until the eggs are almost set.
\n7. Remove from heat and let it rest for a minute before slicing and serving.<\/p>\nLeek and Bacon Spanish Tortilla<\/h2>\n
\nA twist on the classic Spanish tortilla, this recipe adds sweet and savory flavors from caramelized leeks and crispy bacon. Perfect for a snack or light meal.<\/p>\n
\n– 2 medium leeks, thinly sliced
\n– 6 slices of cooked bacon, diced
\n– 1 small onion, finely chopped
\n– Salt and pepper to taste
\n– Cooking oil or butter<\/p>\n
\n2. In a large skillet, cook the diced bacon over medium heat until crispy. Remove from pan and set aside.
\n3. Add sliced leeks and chopped onion to the same skillet. Cook for 5-7 minutes or until leeks are caramelized and tender.
\n4. In a large bowl, whisk together eggs and a pinch of salt and pepper.
\n5. Pour cooked leek mixture into the egg mixture and stir to combine.
\n6. Add cooked bacon to the mixture and fold gently to distribute evenly.
\n7. Grease a 9-inch (23cm) oven-safe skillet with cooking oil or butter.
\n8. Pour the tortilla mixture into the prepared skillet and cook for 10-12 minutes or until edges start to set.
\n9. Transfer skillet to preheated oven and bake for an additional 5-7 minutes or until center is cooked through.<\/p>\nSun-Dried Tomato and Basil Spanish Tortilla<\/h2>\n
\nA flavorful twist on the classic Spanish tortilla, this recipe combines the sweetness of sun-dried tomatoes with the freshness of basil.<\/p>\n
\n– 1\/2 cup sun-dried tomatoes, chopped
\n– 1\/4 cup fresh basil leaves, chopped
\n– 1 small onion, thinly sliced
\n– Salt and pepper to taste
\n– 2 tablespoons olive oil<\/p>\n
\n2. In a large bowl, whisk together eggs and a pinch of salt.
\n3. Heat olive oil in an oven-safe skillet over medium heat. Add onion and cook until translucent, about 5 minutes.
\n4. Add chopped sun-dried tomatoes and basil leaves to the skillet. Cook for 1 minute, stirring constantly.
\n5. Pour egg mixture over the vegetables and cook until the edges start to set, about 2-3 minutes.
\n6. Transfer the skillet to the oven and bake for 12-15 minutes, or until the tortilla is cooked through and slightly puffed.
\n7. Remove from oven and let cool for a few minutes before serving.<\/p>\nShrimp and Asparagus Spanish Tortilla<\/h2>\n
\nA twist on the classic Spanish tortilla, this recipe adds succulent shrimp and tender asparagus to create a flavorful and filling dish perfect for brunch or dinner.<\/p>\n
\n– 1 pound large shrimp, peeled and deveined
\n– 1 pound fresh asparagus, trimmed
\n– 2 tablespoons olive oil
\n– Salt and pepper to taste
\n– 2 cloves garlic, minced
\n– 1 teaspoon smoked paprika (optional)<\/p>\n
\n2. In a large bowl, whisk together eggs and a pinch of salt.
\n3. Heat the olive oil in a non-stick skillet over medium-high heat. Add shrimp and cook until pink, about 2-3 minutes per side. Remove from skillet and set aside.
\n4. Add asparagus to the skillet and cook until tender, about 5 minutes. Season with garlic, salt, and pepper.
\n5. Pour whisked eggs over the asparagus in the skillet. Cook until edges start to set, about 2-3 minutes.
\n6. Arrange cooked shrimp on top of eggs and sprinkle with smoked paprika (if using).
\n7. Transfer skillet to oven and bake for 10-12 minutes or until eggs are almost set.
\n8. Remove from oven and let cool slightly before serving.<\/p>\nRoasted Garlic and Rosemary Spanish Tortilla<\/h2>\n
\nExperience the rich flavors of Spain with this simple yet elegant tortilla recipe, elevated by the deep sweetness of roasted garlic and the earthy aroma of rosemary.<\/p>\n
\n– 1 cup diced onion
\n– 2 cloves roasted garlic (see note)
\n– 2 sprigs fresh rosemary, chopped
\n– Salt and pepper to taste
\n– 1 tablespoon olive oil<\/p>\n
\n2. In a large bowl, beat eggs with a fork until well mixed.
\n3. Add diced onion, roasted garlic, and chopped rosemary to the eggs. Season with salt and pepper to taste.
\n4. Heat olive oil in a non-stick skillet over medium heat.
\n5. Pour the egg mixture into the skillet and cook for 2-3 minutes or until the edges start to set.
\n6. Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the tortilla is cooked through and golden brown.
\n7. Remove from the oven and let it cool slightly before serving.<\/p>\nEggplant and Ricotta Spanish Tortilla<\/h2>\n
\nExperience the rich flavors of Spain with this unique eggplant and ricotta tortilla. A twist on the classic Spanish omelette, this recipe adds a layer of roasted eggplant for added depth.<\/p>\n
\n– 1 cup ricotta cheese
\n– 1 medium eggplant, sliced into 1\/4-inch thick rounds
\n– 1 tablespoon olive oil
\n– Salt and pepper to taste
\n– Chopped fresh parsley or chives (optional)<\/p>\n
\n2. Roast the eggplant slices for 20-25 minutes, or until tender and lightly caramelized.
\n3. In a bowl, whisk together eggs and ricotta cheese. Season with salt and pepper.
\n4. Heat the olive oil in a large non-stick skillet over medium heat.
\n5. Add the roasted eggplant to the skillet and cook for 2-3 minutes, or until slightly browned.
\n6. Pour the egg mixture over the eggplant and cook until the edges start to set, about 2-3 minutes.
\n7. Use a spatula to gently fold the tortilla in half. Cook for an additional 1-2 minutes, until the eggs are almost set.
\n8. Serve warm, garnished with chopped parsley or chives if desired.<\/p>\nPiquillo Pepper and Serrano Ham Spanish Tortilla<\/h2>\n
\nThis classic Spanish tortilla gets a flavor boost from sweet Piquillo peppers and savory Serrano ham. Perfect for a quick brunch or snack.<\/p>\n
\n– 1 large onion, diced
\n– 2 Piquillo peppers, chopped
\n– 4 slices of Serrano ham, diced
\n– Salt and pepper to taste
\n– Cooking oil or butter<\/p>\n
\n2. In a large skillet, heat 1-2 tablespoons of oil over medium heat.
\n3. Add the diced onion and cook until translucent, about 5 minutes.
\n4. Add the chopped Piquillo peppers and cook for an additional 2 minutes.
\n5. Crack in the eggs and stir gently to combine with the vegetables.
\n6. Cook the mixture for about 5 minutes, until the edges start to set.
\n7. Sprinkle the diced Serrano ham over the top of the tortilla.
\n8. Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the eggs are fully cooked and the ham is crispy.
\n9. Remove from the oven and let cool slightly before slicing and serving.<\/p>\nHerbed Goat Cheese and Walnut Spanish Tortilla<\/h2>\n
\nA flavorful twist on the classic Spanish tortilla, this recipe combines creamy goat cheese, fresh herbs, and crunchy walnuts for a delicious brunch or light dinner.<\/p>\n
\n– 1\/2 cup goat cheese (ch\u00e8vre), crumbled
\n– 2 tablespoons chopped fresh parsley
\n– 1 tablespoon chopped fresh chives
\n– 1\/4 cup chopped walnuts
\n– Salt and pepper to taste
\n– Olive oil for frying<\/p>\n
\n2. Heat a non-stick skillet over medium heat. Add a small amount of olive oil and swirl to coat.
\n3. Pour in the egg mixture and cook, stirring occasionally, until the edges start to set (about 2-3 minutes).
\n4. Sprinkle crumbled goat cheese, chopped parsley, chives, and walnuts evenly over the tortilla.
\n5. Continue cooking for another minute, until the eggs are almost set and the cheese is melted.
\n6. Remove from heat and season with salt and pepper to taste.
\n7. Serve warm or at room temperature.<\/p>\nCaramelized Pear and Blue Cheese Spanish Tortilla<\/h2>\n
\nA sweet and savory twist on the classic tortilla espa\u00f1ola, this dish combines caramelized pears with creamy blue cheese for a unique and delicious breakfast or brunch option.<\/p>\n
\n– 1\/2 cup caramelized pears (see note)
\n– 1\/4 cup crumbled blue cheese (such as Roquefort or Stilton)
\n– 1 tablespoon olive oil
\n– Salt and pepper to taste<\/p>\n
\n2. In a large bowl, whisk together eggs and a pinch of salt.
\n3. Heat the olive oil in a 10-inch (25 cm) skillet over medium heat.
\n4. Pour in the egg mixture and cook until the edges start to set, about 30 seconds.
\n5. Arrange the caramelized pears and blue cheese on one half of the tortilla.
\n6. Fold the other half of the tortilla over the filling to form a half-moon shape.
\n7. Transfer the skillet to the oven and bake for 12-15 minutes, or until the eggs are set and the cheese is melted.
\n8. Remove from the oven and let cool for a few minutes before serving.<\/p>\nSummary<\/h2>\n