This Spanish tortilla is the perfect all-in-one breakfast to serve a crowd. Sliced potatoes are surrounded by eggs, smoked salmon and loads of fresh herbs!
This year has just flown by and I know the next will pass just as quickly. It is now officially less than one year until our wedding (eek!) and things are coming together in more ways than one.
Speaking of the passing of the seasons, this recipe I’m sharing with you today is one that I have had up my sleeve for a while (it was a favorite in some form or another at the restaurant I worked at when I lived in Hawaii) but I was inspired to make my Spanish tortilla at this particular point in time because of the CRAZY amount of fresh dill and basil we have overflowing from our little Earth Box. [Side note: Have I told you about my Earth Box? Chris got it for me because it is supposed to survive the blackest of thumbs…We’ve had it for a few months now and so far the basil and dill are doing great but the lemon thyme and cilantro are #struggling. Pointers, anyone?]
Anyhow, back to this Spanish tortilla business. I love this recipe because it is soooo adaptable. This time around I went with the Smoked Salmon & Fresh Herb version because, well, DILL, but you can sub in basically any protein, any cheese, and any herbs you want. In fact, I’ve also made a Butternut Squash, Bacon and Goat Cheese Spanish Tortilla that is just divine – especially in the fall! Once you have the basic routine down, it becomes really fun to experiment and try out different combinations.
Plus, this is a nice, hearty breakfast that basically combines your starch, protein and fats all in one. You don’t have to dirty multiple pans AND you won’t be thinking about lunch for a while. Guaranteed. Oh, and another great thing about this Spanish tortilla recipe? It holds well (great for parties! Brunch! Inviting over lots of friends!) but also reheats well (in case you aren’t having a party and just feel the urge to make it for you and your fiancé because it is soooo tasty and perfect for a lazy Sunday morning but there is no way you’ll eat it all in one sitting.) Just saying, in case that ever happens to you…
So let’s get on with it. I know it’s Monday and we may not have the luxury of making something this extravagant before we rush off to work in the morning, but haven’t you ever heard of Breakfast for Dinner (or, as my family has dubbed it, “BFD”)? I know I for one am thinking of putting some BFD in my life tonight…We do, after all, have some leftovers to reheat 😉
Smoked Salmon and Fresh Herb Spanish Tortilla
- 2 tablespoons butter
- 2 medium baking potatoes, thinly sliced
- 1 onion, thinly sliced
- 8 ounces cream cheese
- 4 ounces smoked salmon, chopped
- 4 eggs
- 1/3 cup chopped fresh basil and dill, plus more for garnish
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Maldon sea salt, for finishing
- Heat butter in large, nonstick skillet over medium heat. Once butter is melted, add onion and potatoes. The pan may be pretty full at first, but the potatoes and onion will shrink once they start cooking. Keep skillet over medium heat , turning the potatoes and onion occasionally to ensure everything cooks evenly. (I use a rubber spatula for this as it helps scoop everything up and flip it over in one fell swoop.)
- While potatoes and onion are cooking, start prepping the rest of the filling. In a large mixing bowl, stir together the cream cheese, smoked salmon, eggs, fresh herbs, salt and pepper. I like to use a whisk to get the eggs scrambled and everything else incorporated nicely.
- Remove the skillet from the heat and add the potato and onion mixture to the mixing bowl. Stir until combined and as evenly coated as possible.
- Place skillet back on medium heat and pour mixture back in. Cook over medium heat until the “eggy” parts have started to set a bit. This should take about 10-15 minutes. I usually take the skillet and shake it and judge whether the eggs have set enough by how much they jiggle. In the meantime, turn your oven broiler on high.
- Once eggs are mostly set (a little jiggle is okay), remove skillet from stove and place under broiler until top is a nice golden-brown, 8-10 minutes.
- Remove from oven (be sure to use a potholder!) and let cool slightly before serving. Garnish with sea salt and more herbs. I like to serve this one right out of the skillet over a nice bed of arugula, tomatoes and olive oil.