You can substitute pecorino Romano cheese for Manchego.
1/2 pound Yukon gold potato (about 1 medium)
1 tablespoon minced fresh chives, divided
3/4 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper
4 large eggs
1 large egg white
1 tablespoon olive oil
1 garlic clove, minced
3 tablespoons finely grated Manchego cheese
1 teaspoon extra-virgin olive oil
1/2 cup halved grape or cherry tomatoes
How to Make It
Preheat oven to 350°.
Place potato in a saucepan; cover with water. Bring to a boil. Reduce heat, and simmer 20 minutes or until tender; drain. Cool. Peel potato; thinly slice.
Combine 2 teaspoons chives, 1/4 teaspoon salt, pepper, eggs, and egg white in a bowl; stir with a whisk until blended.
Heat 1 tablespoon oil in an 8-inch ovenproof nonstick skillet over medium heat. Add garlic and potato slices; cook 30 seconds, gently turning potato to coat with oil. Sprinkle with remaining 1/2 teaspoon salt. Press potato mixture with a spatula into a solid layer in bottom of pan. Pour egg mixture over potato mixture; cook 1 minute. Gently stir egg and potato mixture. Press potato back down in bottom of pan; cook 2 minutes. Remove from heat. Sprinkle with cheese.
Bake at 350° for 7 minutes or until center is set. Remove from oven. Drizzle with 1 teaspoon extra-virgin olive oil. Loosen sides of tortilla from pan; gently slide onto a serving platter. Top with tomatoes and remaining 1 teaspoon chives.
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I did it with orange tomatos straight from the garden and it was fantastic! I added garlic salt on top, with a dash of soul food seasoning.
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I was really excited about this reci.I'm so new to cooking I didn't realize a Spanish tortilla involved potatoes-@ first sight of the title I thought a corn tortilla silly me. I substituted some potato slices for sweet potato and used monterey jack cheese although Brie would have been decadent. I also added spinach to my potato mix. I skipped the oven step and left it on the skillet- cooked much faster.
This was a good recipe. I precooked the potatoes the night before. I will also double this recipe the next time I make it because my husband and sons really liked it. I really cut down on the time it took to make by precooking the potatoes.
This recipe is good, although I think it can be better. I had the same problem with the potatoes...next time I will boil a little longer and I will not stir the potatoes after adding the egg mixture. Also, the fat content was a little too high for me so next time I will replace 2 of the 4 whole eggs with egg white. I can do without the drizzle of olive oil on the tope, however, I think Manchego is the PERFECT cheese for this recipe.
I doubled the recipe and served for dinner with artichokes on the side and avocados as well as the tomatoes on top. It was very tasty, especially with the drizzle of olive oil on top. I used pecorino cheese instead of manchego. My only complaint is that is was so salty! I forgot to double the amount of salt in the recipe, thankfully, because it was still a little too salty for me. With a little forethought (i.e., boiling the potatoes) it went together very quickly; great for a weeknight dinner.
This was very good. Perfect for a special brunch or weeknight dinner. We doubled the recipe & prepared in a larger skillet with no issues. I lifted up the edges while cooking on the stove to let the extra egg mixture go to the bottom to cook, and it finished in the oven in the 7 minutes advised. The fresg tomatoes taste great with it, and can see salsa also working well.
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