Most Egg-cellent Recipes
Out of the basket and onto the plate—simple recipes to make the most of incredible, edible eggs.
40-45 MIN
Welcome the season with this springtime take on the Spanish tortilla, loaded with leeks, green onions and peas. Most tortilla recipes call for a precarious flip, but mine avoids the flipping step—it’s truly foolproof to prepare. The potatoes are par-steamed so they’re always tender and cooked through.
Ingredients
SERVINGS: 6 as a main dish | 12 as an appetizer Serving(s)
- 1 1/2 pounds fingerling or creamer potatoes
- 8 large eggs
- 3 tablespoons extra-virgin olive oil
- 1 large leek, sliced thinly and rinsed well to remove any sand
- 1 teaspoon salt
- 1 bunch green onions, sliced thinly (set 1 aside for garnish)
- 1 1/2 cups fresh or frozen and thawed shelled peas
- 3/4 cup shaved Parmesan cheese
Instructions
Par-steam the potatoes (in a stovetop steamer pot for 15–20 minutes, until fork tender, or in an Instant Pot for 5 minutes at low pressure with a quick pressure release). Let the potatoes cool until comfortable to handle, then slice them into ⅛-inch-thick rounds. If you like, you can do this step a day ahead.
When you’re ready to make the tortilla, preheat oven to 400°F.
In a bowl, beat the eggs just until no streaks of yolk remain.
Heat the oil in a heavy-bottomed 12-inch skillet over medium heat. Add the leek and salt and sauté leek until the leek is softened and just beginning to turn golden, about 6 minutes. Stir in the green onions and sauté for about 2 more minutes, until the green onions are softened and translucent. Stir in the peas and potatoes.
Pour in the eggs and sprinkle the cheese over the top. Transfer the skillet to the oven and bake for about 20 minutes, or until it is just cooked through in the middle and golden brown on top.
Remove the skillet from the oven and let tortilla cool and set up for 10 minutes. Sprinkle on the remaining green onion, then slice the tortilla into wedges and serve warm or at room temperature.
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