Spicy Spanish Tortilla

Cuisine

Spanish

Author:

Dana Plucinski aka @baydish

Servings

4-6

Prep Time

15 minutes

Cook Time

35 minutes

This fiery twist on a classic Spanish tortilla layers rich tradition with bold heat. Thinly sliced potatoes and sweet red onions are gently simmered in olive oil until tender, then folded into a fluffy egg mixture spiked with manchego cheese and Cloud23 Hot Habanero Hot Sauce. Finished under the broiler for a perfectly golden top, this spicy Spanish tortilla is a rustic, flavour-packed dish that's perfect for brunch, lunch, or a late-night bite. Serve warm, with an extra drizzle of hot sauce for the brave.

Ingredients

7 eggs
Salt and pepper, to taste
1-3 tbsp Cloud23 Hot Habanero Hot Sauce, plus more for topping
1 cup manchego, shredded
¾ cup extra virgin olive oil
2 russet potatoes, peeled, cut into quarters, and sliced with a mandolin
1 red onion, sliced with a mandolin
4 scallions, trimmed and chopped

Directions

In a large bowl, whisk together the eggs, salt, pepper, Cloud23 Hot Habanero Hot Sauce, and manchego. Set aside.
Preheat an 8 inch, oven safe skillet over medium heat and add the olive oil. Add the onions and scallions and cook for one minute, then add the potatoes. Cook for about 20-25 minutes, until potatoes are tender.
Remove the potatoes, onions, and scallions from the pan and add to the egg mixture. Pour the oil into a heat safe bowl and set aside.
Turn on the broiler in your oven.
Add three tbsp of the reserved olive oil back to the skillet and preheat over medium heat. Add the egg mixture to the skillet and use the back of a wooden spoon to even out the top. Reduce the heat to medium-low and cook until you see the edges of the omelette begin to set and firm up. Place the skillet under the broiler to finish cooking. Broil for about 4-5 minutes, watching carefully until the eggs are cooked through and the top browns slightly. Remove from the oven and let cool for a few minutes, then serve and enjoy hot. Top with additional hot sauce if desired.

This fiery twist on a classic Spanish tortilla layers rich tradition with bold heat. Thinly sliced potatoes and sweet red onions are gently simmered in olive oil until tender, then folded into a fluffy egg mixture spiked with manchego cheese and Cloud23 Hot Habanero Hot Sauce. Finished under the broiler for a perfectly golden top, this spicy Spanish tortilla is a rustic, flavour-packed dish that's perfect for brunch, lunch, or a late-night bite. Serve warm, with an extra drizzle of hot sauce for the brave.

Breakfast Brunch Cheese Eggs Hot Habanero Potato Side Spanish

Back

Comments (0)

There are no comments for this article. Be the first one to leave a message!