Potato and Eggplant Tortilla Española | Christopher Kimball’s Milk Street

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Milk Street Recipe

Potato and Eggplant Tortilla Española

30 minutes

Potato and Eggplant Tortilla Española

In Spain, a tortilla is a thick, hearty, frittata-like omelet, usually made with potatoes and onion. We make it even more substantial with the addition of eggplant and garlic. Chinese and Japanese eggplants—the varieties called for in this recipe—have thinner skins and fewer seeds than large globe eggplants. If you can't find either, you can substitute Italian or globe, but remove the peel before cutting it into cubes. Aioli is a great accompaniment to any type of tortilla.

4

Servings

Tip

Don't use a conventional skillet; nonstick is essential for the tortilla to slide easily out of the pan. Also, the skillet must be oven-safe, as the tortilla finishes cooking in a 350°F oven.

30 minutes

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