See, I would have called this a frittata. And apparently I would have been wrong.
One of my co-workers is half Spanish, and one time he brought in a traditional Spanish tortilla for breakfast. While it looked exactly like the frittatas I’m so fond of, it just had a slightly different flair. The gold potatoes are delightfully tender and add a delicate base to the dish. Many also include onion, asparagus, chorizo, and other fillings. The recipe below called for tarragon, though I used fresh rosemary and oregano instead.
Spanish tortillas and frittatas are very similar, though there are a few differences. Tortillas are always egg- and potato-based, while frittatas only have to have eggs. Also, apparently the main difference is that you’re supposed to flip a Spanish tortilla on the stovetop at the end, versus finishing in the oven like a frittata. I’ll definitely be trying this method next time—I’m trying to wheedle my co-worker’s recipe out of him!READ THE POST