This is a recipe for what I call a 'tortillata'. Or is it maybe a 'frittatilla'? Essentially, I'm not sure if it's a frittata or a tortilla... but what I do know is that it's pretty darn good! So let's keep it at 'tortillata' for now.
I've been making my interpretation of frittatas for quite some time and I have experimented with many different flavour combinations over the years. But it was only after having tasted a 'tortilla de patatas' at my friend's house about a year ago that I was able to bring this lunchtime staple to the next level. Who would have thought that the addition of fried potatoes could make such a difference? The Spanish, evidently! Having done some quick google searches on the topic, it appears that some of the key differences between the two dishes (besides one being from Spain and the other from Italy) are as follows: tortillas typically always involve fried potatoes over which an egg mixture is poured, they are normally quite thick and they are flipped during cooking. Frittatas, on the other hand, generally include a mixture of cooked vegetables (such as zucchini, mushrooms, peppers, etc.) and are topped with cheese before being cooked under the broiler.
Regardless of whether it actually is a tortilla or a frittata (or some kind of hybrid), this version has become one of my all-time favourites. It's filled with tiny golden cubes of pan-fried potatoes and loads of fresh herbs, studded with red and yellow oven roasted cherry tomatoes.
You'll notice that this recipe doesn't call for cheese. For a long time I thought that goat's cheese or feta was an absolute must for this kind of dish, but I have actually come to prefer it without it. As with any frittata or tortilla, it's really simple to modify the recipe according to your taste and what you have to hand - so go wild and adapt this recipe to your liking! If you do go the cheese route, it can be added in at the very end before putting the pan under the broiler.
What's your favourite way to make frittatas and tortillas? Do you have any go-to combinations?
This 'tortillata' has come to be one of my favourite brunch, lunch or dinner recipes. It keeps well in the fridge in an air-tight container for a couple of days and makes a great packed lunch for the office. I used a mixture of Charlotte and new potatoes, but any kind of potato will do. If you are short of time you can certainly use fresh cherry tomatoes in place of the oven roasted cherry tomatoes - but they do add a little something special to this dish. I used Heidi Swanson's recipe for oven roasted cherry tomatoes, which can be found here and here. I like to serve this dish with a simple salad of mixed greens - I've also included the recipe for one of my favourite vinaigrettes below.
- 6 medium potatoes, 1/2 cm dice (about 3 1/2 cups)
- 2 tbsp olive oil
- Salt, to taste
- 12 medium free-range eggs
- 1/4 cup fresh flat-leaf parsley, chopped
- 1/8 cup fresh chives, chopped
- 1 cup red and yellow oven roasted cherry tomatoes (or fresh cherry tomatoes)
- 1 tsp dried chili flakes
- 1 tsp salt (or to taste)
- Freshly ground pepper
- 3 tbsp olive oil
- 1 tbsp sherry vinegar
- 1-2 tsp dijon mustard
- 1 tsp honey
- Salt and freshly ground pepper to taste
- 4-5 large handfulls mixed salad greens
- A few oven roasted cherry tomatoes, optional
If you are making the oven roasted cherry tomatoes, get them in the oven before starting on the tortillata.
Heat the olive oil in a large non-stick oven-proof frying pan over medium heat. When the oil is hot, add the diced potatoes and season generously with salt. Cook on medium heat for about 30 minutes, stirring regularly so that the potatoes don't stick to the bottom of the pan. If you don't have a non-stick pan, you may need to use a bit more olive oil to prevent the potatoes from sticking to the pan. The potatoes are done when they are deeply golden on all sides and tender.
When the potatoes are nearly done, crack the eggs into a large mixing bowl. Add the chopped parsley, chopped chives and dried chili flakes. Season with about 1 teaspoon of salt (or to taste) and freshly ground pepper to taste. Whisk the mixture vigorously to combine, then add the oven roasted cherry tomatoes (or fresh cherry tomatoes). Gently whisk once more to combine.
Carefully pour the egg mixture over the potatoes in the pan and gently stir with a wooden spoon to combine, spreading the ingredients evenly across the pan. Lower the heat to the lowest setting, and cook for 10 minutes.When the 10 minutes are up, place the pan under the broiler for 3-5 minutes, until the eggs puff up and the surface is deeply golden. The tortillata can be served hot, at room temperature or chilled.
To make the vinaigrette, combine the olive oil, sherry vinegar, dijon, honey and salt and pepper in a small bowl or cup. Whisk until emulsified. Toss the mixed salad greens in a salad bowl with as much of the vinaigrette as desired. Top with a few roasted cherry tomatoes, if desired.
The tortillata serves four to six as a main (eight to ten as a side). The salad serves two.