Tortilla Española


    Very happy to share this recipe with you all as it is just delicious! This was one of the dishes I made for our Royal Wedding Luncheon in celebration of Prince Harry and Megan Markle’s marriage on May 19th 2018. It was my first time making this and I was very pleased with how it turned out – everyone loved it! Recipe from “Appetizers” cookbook by Martha Stewart.


    • 1 lb zucchini (about 2 medium), cut into 1/8″ thick slices
    • 2 teaspoons coarse salt
    • 1 1/4 cups extra virgin olive oil
    • 2 lbs Yukon Gold potatoes (about 6), scrubbed & sliced 1/8″ thick
    • 1 large Spanish onion, sliced 1/8″ thick
    • 10 large eggs
    • 1 cup finely grated Parmigiano-Reggiano cheese
    • 1 cup fresh basil leaves, chopped
    • Romesco sauce for serving (optional)

    Cooking Instructions

    Step 1
    In a colander set over a bowl, toss zucchini with salt. Let drain for 30 minutes, pressing on the zucchini a few times to remove excess moisture.

    Step 2
    Meanwhile, heat 1 cup of oil in a 12″ ovenproof skillet (preferably cast-iron) over high. Add potatoes and onion; reduce heat to low. Cook, stirring occasionally and scraping up browned bits from bottom of pan, until potatoes are tender but not taking on any color 30-35 minutes.

    Step 3
    Add zucchini; cook, stirring occasionally, until tender, 12-15 minutes. Transfer mixture to colander; let drain 5 minutes, gently stirring occasionally. In a large bowl, whisk together eggs, cheese and basil; then stir in potato mixture.

    Step 4
    Preheat oven to 425°F. Wipe skillet clean, making sure to remove any browned bits. Heat remaining 1/4 cup oil in skillet over high until shimmering. Add egg mixture and reduce heat to low. Cook, running a flexible spatula around sides occasionally to prevent eggs from sticking, until edges begin to set, about 10 minutes.
    Step 5
    Transfer skillet to oven. Bake until center is set and edges are golden brown, about 12 minutes. Let cool 5 minutes. Run a knife around edges to loosen, then invert onto a wire rack. Using a large spatula, flip tortilla back over; let cool completely. To serve, cut tortilla into wedges and top with romesco sauce.