Tortilla Española with Onions and SPG$
Spain’s iconic Tortilla Española is a dish built on patience and precision. It originated as a humble peasant meal in the 1800s, made from pantry staples like potatoes, onions, and eggs. Over the years, it has grown into a culinary symbol of Spain, often found in tapas bars from Madrid to Barcelona. What makes it so beloved is its simplicity: a balance of tender potatoes, sweet caramelized onions, and a custardy egg base. In this version, Revolution Barbecue SPG$ Rub brings a touch of smoky paprika, garlic, and pepper that elevates the traditional flavors without overpowering them. The result is an omelet that feels familiar but with more depth and nuance. The mouthfeel is both hearty and silky, with each bite offering contrast between the creamy interior and the golden crust. Garnished with fresh chives, it’s a dish that delivers rustic comfort and refined elegance all at once. Perfect for brunch, lunch, or dinner, it’s equally delicious warm or at room temperature.
Golden Spanish Tortilla with Chives and SPG$
6
10 minutes
35 minutes
300
Spanish
Main Dish
A golden tortilla is the pride of Spanish kitchens, and this version brings that same timeless appeal with a backyard flavor touch. Slowly cooked potatoes and onions create a soft, sweet base, while eggs hold everything together in a custardy center with just enough structure to slice cleanly. The addition of Revolution Barbecue SPG$ Rub infuses smoky paprika, garlic, and pepper notes that linger with every bite, deepening the flavor without complicating the dish. Finished with fresh chives for color and brightness, this tortilla is rustic, hearty, and refined all at once. Whether enjoyed warm or at room temperature, it delivers a satisfying mouthfeel and an unmistakable balance of sweet onion, earthy potato, and perfectly seasoned eggs. This is the kind of dish that feels equally at home on a tapas table, a brunch spread, or a casual family dinner.
Ingredients
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- 1 cup extra-virgin olive oil
- 1 ½ pounds russet potatoes, peeled and thinly sliced (about ⅛-inch thick)
- 1 large yellow onion, diced
- 2 teaspoons Revolution Barbecue SPG$ Rub
- 6 large eggs
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2 tablespoons finely chopped fresh chives
Directions
- Cook the Potatoes and Onions: In a 10-inch nonstick or well-seasoned cast iron skillet, heat the olive oil over medium-low heat. Add the sliced potatoes and diced onion, stirring to coat. Cook gently, stirring occasionally, until the potatoes are tender but not browned, about 20 minutes.
- Drain and Season: Using a slotted spoon, transfer the potatoes and onions to a large bowl. Drain off excess oil, reserving 2 tablespoons. Sprinkle with SPG$ and gently toss to coat. Let cool slightly.
- Beat the Eggs: In another bowl, whisk the eggs until smooth. Pour over the cooled potato-onion mixture and fold gently to combine without breaking up the potatoes too much.
- Cook the Tortilla: Wipe out the skillet and add the reserved 2 tablespoons of oil. Heat over medium. Pour in the egg-potato mixture, spreading evenly. Cook without stirring until the edges are set and the bottom is golden, about 8–10 minutes.
- Flip and Finish: Place a large plate over the skillet and carefully invert the tortilla onto the plate. Slide it back into the skillet, uncooked side down. Cook for another 5–6 minutes until fully set and golden.
- Rest and Serve: Slide the tortilla onto a clean plate and let rest 5 minutes before slicing into wedges. Garnish with finely chopped chives before serving warm or at room temperature.
