Hot Outta The Oven: Tortilla Espanola On A Recessionista’s Budget

Hot foodie Teri Tsang Barrett knows her way around a kitchen—a graduate of the Institute of Culinary Education, she works as a Food Editor at Everyday With Rachael Ray in constant search of the perfect thin crust pizza. Here she unveils her favorite frisky recipes—good food that every ravenous gal can make in a pinch. Got a rumble in your belly for something you want her to cook up a recipe for? Email us at [email protected].

In preparation for the financial apocalypse, I was challenged by Amelia to come up with five recipes for Frisky readers eatin’ on the cheap. Check out the full grocery list for all the recipes here. I tried to stick with an “under $10” budget* for each recipe, so set aside $50 and let me know if I was wrong. After the jump, the third recipe I’ve concocted… In Spain, a tortilla is basically a potato frittata. And since no one’s going anywhere, I thought you might like to bring a little bit of Spain to your dinner table. The tortilla is filling and easy, and considering eggs and potatoes go together like a horse and carriage in this country, it’s surprising that it hasn’t caught on in the Americas yet. I like it because it uses standard ingredients from the cheapest meal of the day (breakfast) and turns it into a light continental dinner. Invite over your Euro-trash friends and serve it with a side salad, sparkling water with lemon and buttered baguette slices.

Tortilla Espanola
Serves 4

1 cup vegetable oil
2 pounds Yukon gold potatoes, very thinly sliced
¼ onion, thinly sliced
8 large eggs
1 tablespoon capers with their juice
3 tablespoons extra-virgin olive oil
1/4 cup flat-leaf parsley leaves, chopped

1. In a large skillet, heat the vegetable oil over medium heat. Add the potatoes and onions and cook, stirring, until softened and browned, about 8 minutes. Drain the pan, season with salt and set aside.

2. In a medium bowl, beat the eggs with 1 teaspoon salt. Stir in the potatoes and onions along with the capers. Wipe out the skillet.

3. In the same skillet, heat the olive oil over medium heat. Add the egg mixture and cook, shaking the pan and gently stirring in any parts of the egg that have set on the bottom to allow the raw egg to run underneath, until the tortilla begins to take shape and is golden brown underneath. Invert the tortilla onto a plate, then slide it back into the pan, cooked-side up. Continue to cook, shaking the pan gently to prevent it from sticking, until golden brown allover. Slide onto a serving platter, cut into wedges and sprinkle with the parsley.


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