In France, there’s the omelet; in Italy, there’s the frittata; and in Spain, there’s the tortilla—a stuffed-egg dish usually filled with thinly sliced or grated potatoes and onions. Here, I went with mushrooms and chard, keeping it earthy, and then added a little salty bite with shredded Manchego cheese—keeping it Spanish.
A Spanish tortilla is great all by itself, but a sofrito on top makes it even better. Sofrito is the basic tomato sauce of Spain, and the beauty (and flavor) is in its simplicity: tomatoes, onion, garlic, and plenty of olive oil—preferably extra virgin. Some recipes include mild pepper, and some throw in a dash of paprika, as I did for this one. It takes only about 30 minutes to make, but I recommend cooking the sauce a few hours ahead of time to let its rich, sweet flavors develop and deepen. Then all you need to do is re-warm it gently while you make the tortilla.
Note: Spanish tortillas typically sport a pretty, dark golden brown color that looks almost crust-like. You achieve that by cooking the top first. In other words, when you pour the egg mixture into the skillet and let it cook until nearly set, the egg on the bottom will become the top when you flip the tortilla over. Don’t be intimidated about that flip. Simply invert a plate overtop the skillet and turn the pan upside down. The tortilla falls bottom-side-up onto the plate and you’re ready to slide it back into the skillet to finish cooking (photos below).
- 1/4 cup extra virgin olive oil
- 1/2 cup finely chopped onion
- 2 garlic cloves, finely chopped
- 1/4 tsp Spanish paprika
- 8 large eggs
- 2 tbsp olive oil, divided
- 8 oz crimini mushrooms, thinly sliced
- 2 packed cups chopped chard
- 1 cup finely grated Manchego cheese