Thanks to Cabot Cheese for sponsoring this Passover post. All opinions stated herein are entirely my own. Enjoy this recipe for a gluten-free Tortilla Espanola with Cheddar – perfect for Passover or any time of year!
Passover will be here in just a few weeks. This eight-day festival, which commemorates the Jews’ exodus from Egypt in the time of the Pharaohs, is one of the most important periods in the Jewish year. During Passover, observant Jews are forbidden to eat any foods containing chametz, which are foods made with wheat, rye, oats or barley, except, of course, for matzah, OR any leavened foods.
For families who observe the holiday, it is a perennial challenge to come up with eight days of breakfasts, lunches and dinners that are kosher for Passover. What I love about the recipe I am sharing with you today is that it works as a Passover breakfast, lunch or dinner. So you can just make it whenver you need it. What is this magic recipe, you ask? A tortilla española or Spanish omelet.
A tortilla española has nothing to do with corn and everything to do with eggs. Think of it as a Spanish version of a frittata that is stuffed with potato and onion that have been cooked in olive oil until meltingly tender. In Spain, people eat tortilla española warm or cold, at almost any time of day, and even sometimes stuffed between bread for a sandwich or bocadillo. Cut into thinner wedges or squares, tortilla española also makes a great party appetizer.
Because it is as good warm as at room temperature, you can make a tortilla española in the evening and have it on hand for the next day’s breakfast or to pack in a lunch. That kind of convenience is much appreciated at Passover when each day means trying to come up with a breakfast for every member of your family that doesn’t involve cereal or bread while simultaneously making kosher-for-Passover school lunches that also do not contain bread.
The only thing that could make this classic combination of eggs, potatoes and onion more delicious, in my opinion, is cheese. Scrambled eggs with cheese was my all-time favorite breakfast as a child and one of the few things my father would ever cook. Grated cheddar makes my version of tortilla española extra creamy and adds a bit of welcome sharpness.
When I say cheddar, I always mean award-winning Cabot cheddar. Cabot’s classic cheddars have a smooth taste with just the right amount of bite and, what’s more, I like how Cabot Cheese does business. A certified B Corporation, Cabot Cheese is a co-operative owned by farm families throughout New England & New York. That means that 100% of profits go back to the farmers. They have been doing business this way for 100 years! Yes, 2019 is Cabot Cheese’s 100th anniversary as a cooperative.
Whether you prefer the Seriously Sharp or, my favorite, the Extra Sharp, all Cabot cheddars are naturally aged and lactose-free, which is nice because almost every family I know has at least one member who is sensitive to lactose.
A couple of additional thoughts about this recipe. You may blanch at the amount of olive oil used. Do not be deterred. The olive oil is used to poach the potatoes and onions and most of it will not end up in the tortilla española. (You can even save the extra olive oil and reuse it.)
The trickiest part of this recipe is flipping the tortilla española. The flip is what makes a tortilla española different from, say, an Italian frittata, which is baked in the oven. The trick is to wait until the eggs are mostly set and then use a thin heat-proof spatula to loosen the sides. Use a flat plate or platter that is at least as big as the skillet to invert the tortilla onto. You then slide the tortilla – now upside down – back into the skillet to finish cooking on the other side. There is nothing to it but to do it!
So, this Passover, when you are looking for versatile, easy recipes that will please the whole family, be sure to try this tortilla española made with Cabot cheddar. I think that you will enjoy it so much, you will want to make it all year long.
Ingredients
- 1 cup olive oil
- 2 pounds waxy potatoes, such as Yukon Gold or Red Bliss, peeled and thinly sliced
- 2 yellow onions, halved and thinly sliced
- 12 large eggs
- 8 oz. Cabot cheddar (your preference), grated
- Salt and pepper to taste
Instructions
- Heat the olive oil in a 12-inch, nonstick skillet over medium-high heat. When the oil is hot enough that a piece of potato dropped in it sizzles, add the potatoes and stir to coat with oil. Turn the heat down to medium-low and cook the potatoes, stirring, until tender but not brown, about 10 minutes. Remove them from the skillet with a slotted spoon and drain on a plate lined with paper towel. Set aside.
- Reheat the oil in the skillet and add the onions. Toss to coat with oil, turn the heat down to low, and cook, stirring, until tender, about 10 to 12 minutes. Do not allow the onions to brown. Remove them to a second plate lined with paper towels and drain.
- Pour out all but one tablespoon of the oil from the skillet. (Oil can be saved an reused.)
- Beat the eggs in a large bowl and add the potatoes and onions. Add the grated cheddar and season well with salt and pepper. Toss gently to combine.
- Heat the tablespoon of oil in the skillet over medium-high heat. Pour the egg mixture into the skillet and cook for 1 minute to allow the edges to set. Then turn the heat down to medium-low and cook until the bottom and edges of the tortilla are browned. Gently loosen the edges from the sides of the skillet with a knife or metal spatula.
- Remove the skillet from the heat and cover it with a large flat plate. Carefully flip the tortilla onto the plate, taking care not to break it apart.
- Return the skillet to the heat and gently slide the tortilla back in with the browned side on top. Tuck the edges under, if necessary to preserve the rounded look. Cook over medium-low heat until the bottom is browned and the tortilla is cooked through. (Test by inserting a skewer into the middle. If it comes out clean, the tortilla is done.)
- Carefully transfer the tortilla to a platter or cutting board. Allow to cool slightly before cutting. If not serving right away, store in the refrigerator until ready to eat.
