Tortilla de Papas with salad of spicy wild greens





Often, simple things are the best. It helps if your eggs are farm fresh free-range eggs and your olive oil is wonderful and your greens are fresh picked and varied. This is a simple meal that is dead easy to throw together and just astoundingly good on a weekend when breakfast was hours ago and you’ve still got the day ahead of you to get through and you want something substantial, but quick.




I set the cast iron skillet on a high flame, preheat the oven to 400 and quickly scrub four or five yellow potatoes. Dry them off and slice them thin, or be lazy like me and run them through the mandolin set at 1/8th inch. Pour in enough good olive oil to coat the bottom of the pan to an eighth of an inch or so and let the oil get hot. Add the potatoes and cook for about twenty minutes, turning occasionally until they are soft. Salt and pepper them liberally.  I like to let them get a nice crust on them, so I turn them infrequently. When they are done, remove them from the skillet and set aside. Dice a large yellow onion and sautee in the pan until soft, about ten minutes under a medium flame. A couple of minutes before they’re done, add two minced cloves of garlic to the onions and stir.

Now bring the potatoes back into the skillet and cook another five minutes, stirring so the onions coat the potatoes and get in the cracks between them.

Crack six eggs into a good sized bowl and beat until uniformly combined. Chop up some parsley or cilantro and mix into the eggs. I salt and pepper the eggs, you don’t have to. Pour the eggs into the skillet, shaking the skillet to make sure the eggs fill in everywhere. Leave it on the flame to cook for about five minutes. Grate some parmigiano or asiago or whatever hard cheese you’ve got over the top of the eggs, and pop into the oven to finish. When the eggs have set and the top is golden brown, remove from the oven and let it cool.


I had a great mess of greens we picked up the day before, so I threw them into a sink full of cold water and dunked them, spun ’em dry, and plopped them into a couple of big bowls. I toasted some pine nuts and sliced a scallion and tossed them into the greens. A quick vinaigrette with balsamic vinegar, olive oil, salt, pepper, minced clove of garlic, and half of a diced shallot, poured around the sides of the bowls and then tossed into the salad. Crumbled some blue cheese into the bowls for good measure. Toasted up half a loaf of rye onion bread spread with olive oil to go with everything.


Couple of slices of the tortilla, a big bowl of spicy, wild greens, a mug of hot coffee, a plate of hearty toast, god damn.


It were good.





Also, this is a perfect busy weeknight meal. I love breakfast for dinner always always.










12 thoughts on “Tortilla de Papas with salad of spicy wild greens

  1. Nice to see you back in “flaming form”. Love a good breakfast – most important meal of the day – anytime of the day. It looks like it were good, indeed!

  2. akannie says:

    Mmmmm—my kind of eatin’…

  3. You know what else is good? Your food photography is pretty darn gorgeous!

    • I feel like I totally shorted this one, but I was sick and only had the energy to snap one or two shots….but thank you.

      I have a long way to go before I’m any good at it, but it is fun to do and that’s all that matters.

      That, and company. thanks for yours, always.

  4. Elizabeth says:

    I think I’m going to just always comment with the words “Good God Almightly” because that will suffice.

    Good God Almighty!

  5. Ms. Moon says:

    I’ve got eggs out the wazoo here in Lloyd. The hens are bountiful with their gifts right now. When we gather them, Owen says, “Thanks, hens!” I do too but it’s not as cute.
    I need to make a tortilla. I’ve been thinking about that. I tell you what- you have eggs and potatoes and olive oil and some greens and you’ll eat fine. There is a perfection there which is a simple truth about food.
    And I’m with Angella- your pictures are just awesomely delicious. Sort of food-porny but in a very tasteful way.

  6. Jeffery Bahr says:

    Aside from olives (which are usually free), tortilla (which is basically a potato omelet) is the most popular tapa in Spanish bars. I love making them and my ex got me a tortilla-turner-overer which is a ceramic plate with a handle on the other side. You slip the tortilla from the pan onto the “plate” and plop it over back into the plan.

    I usually add strips of roasted red peppers either into on on the tortilla. Right on about the yellow potatoes, they’re the only kind I’ve ever seen used for this in Spain.

    Great photos!


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