Rosemary Tortilla Española with Watercress Sauce
Adapted from Cook's Illustrated Best International Recipe Cookbook
Recipe type: Breakfast, Brunch
Cuisine: Spanish
  • ½ cup extra-virgin olive oil
  • 1 pound russet potatoes, peeled and sliced into ⅛ inch rounds
  • 1 medium yellow onion, peeled, halved and sliced ⅛ inch thick
  • 1½ teaspoons salt, divided
  • 10 large eggs
  • ¼ teaspoon freshly ground black pepper
  • 2 teaspoons minced fresh rosemary
  • watercress sauce for serving (see recipe below)
  1. Preheat oven to 425˚f. Heat the oil in a 10 inch oven-proof pan over medium heat. When the oil is hot, add the potatoes, onion, and ½ teaspoon of salt. Cover and cook for 8-10 minutes, stirring, and scraping the bottom of the pan occasionally (the potatoes tend to stick), until the potatoes and onions are soft.
  2. In the meantime, whisk together the eggs, 1 teaspoon salt, the pepper, and the rosemary in a medium bowl until well combined and slightly frothy. Add the eggs to the pan with the cooked potatoes and onions. Gently and quickly stir and fold in the eggs to combine. Cook an additional 2-3 minutes on the stovetop, until the eggs begin to set.
  3. Transfer to the middle rack of the oven and bake until the top is puffed and the eggs are set, about 9 minutes. Switch the oven to broil, and cook for an additional 2 minutes, or until the top is spotted golden.
  4. Allow to cool slightly. Either slice and serve directly from the pan, or loosen the edges with a rubber spatula, and flip the tortilla onto a serving plate. Serve with watercress sauce.
Recipe by Spoon With Me at