Also called tortilla espanola or tortilla de patatas, this treasured national dish is like the best omelet you’ve ever tasted. Egg, Yukon Gold potatoes, and strips of salty Serrano ham are baked into pillowy perfection. The piece de resistance: an anchovy salad on top studded with Marcona almonds. Yeah.
How to Make It
Place oven rack in middle position of oven. Preheat oven to 400°F. Heat oil in a 10-inch nonstick oven-safe skillet or 10-inch carbon-steel skillet over medium-high until oil just begins to shimmer, about 5 minutes. Add potatoes; stir to evenly coat. Gently press potatoes into an even layer using a heatproof spatula. Reduce heat to medium-low; cook until potatoes start to soften, 15 minutes. Add ham to skillet, stirring to incorporate; cook until potatoes are tender and ham is crispy, 10 minutes. Remove from heat. Drain potatoes and ham on paper towels, reserving 2 tablespoons oil in skillet (discard remaining drippings). Sprinkle potatoes and ham evenly with 1 teaspoon of the salt and 1/4 teaspoon of the pepper.
Whisk together eggs, paprika, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Stir in drained potatoes and ham. Heat reserved oil in skillet over medium. Pour in egg mixture; cook, swirling and shaking pan rapidly, until bottom and sides begin to set, about 3 minutes. Press edges of the mixture in from around the sides of the skillet, starting to form a round shape; gently press into an even layer.
Transfer skillet to preheated oven; bake until egg mixture begins to set, about 5 minutes. Remove from oven; increase oven temperature to high broil. Return skillet to preheated oven; broil until egg mixture is set and slightly browned on top, about 3 minutes. Remove from oven; let stand at room temperature 5 minutes.
While tortilla cooks, toss together greens, onion, and Sherry Vinaigrette in a bowl. Invert cooked tortilla onto a serving platter (or serve tortilla in skillet). Top with greens mixture, anchovies, cheese, and almonds.