I first learned about tortillas — not the bread kind, but the Spanish omelet kind — on the BBC TV River Cottage series with Hugh Fernley-Whitingstall. You saute and cook various ingredients (potatoes, meats, onions, veggies, beans, etc.) and then pour whisked eggs overtop. When cooked, the eggs set the whole mixture into a pie — or a Spanish omelet.
(By the way, that link goes to the various River Cottage DVDs on Amazon. The DVDs are from the UK and are not playable on most DVD players in the US. We use a laptop with a Region 2 playable DVD player to view the episodes.)
Hugh demonstrated flipping the tortilla in the pan to finish cooking the eggs, which honestly I have not bothered to figure out. I pop the tortilla in the oven, instead! Someday when I’m cooking a tortilla over an open fire, I’ll get a crash course in flipping. Have you flipped a tortilla?
This online tortilla recipe from Hugh Fernley-Whitingshall describes the flipping technique.
In this week’s video, I’m making a tortilla for dinner — basically a complete meal — out of thinly sliced potatoes, thinly sliced onions, garlic, leftover baked wild salmon, and of course, eggs. Enjoy! The print recipe is just below, too.
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Wild Salmon Tortilla (Spanish Omelet)
Of course you can use whatever ingredients you have! I have been making one or two tortillas a week for a few weeks, and each one is different. I add leftovers for endless variety and flavor — and of course, frugality.
- butter — about 1/2 stick
- 3 to 4 pounds of thinly sliced red potatoes
- 1 onion, thinly sliced
- 3 cloves garlic, sliced or crushed
- sea salt, pepper and garlic powder
- leftover cooked wild salmon — or canned wild salmon
- 12 eggs
- 1/2 teaspoon sea salt
- 1/8 teaspoon black pepper
- about 1 tablespoon dried dill — or use 3 tablespoons fresh
Preheat the oven to 350 degrees Fahrenheit.
Heat the butter over medium heat in a large cast iron skillet. Add the potatoes. Turning frequently, cook for about 10 minutes. Sprinkle with salt and pepper during the flipping. Add the onions and garlic, and continue cooking a few minutes until tender. Add salmon chunks, flipping gently to incorporate without breaking them up too much while they warm up. Turn off the stove.
Separately, whisk the eggs with 1/2 teaspoon sea salt, 1/8 teaspoon black pepper, and dill. Pour over the mixture in the pan. Transfer the pan to the oven for the eggs to cook through and the tortilla set up, about 20 minutes. Let sit for 10 minutes, then cut into wedges and serve.
This is really delicious with chard and feta on the side — or add some steamed greens right into the tortilla!
Do you make tortillas? What are your favorite ingredients?
I shared this post in Simple Lives Thursday.