It’s crazy to think how much the Spanish tapas scene has exploded over the last 5 years or so. I think the first time I went to a Spanish Tapas restaurant was in 2012 when I lived in Providence, RI. Everyone in my office was raving about it, so naturally I wanted to see what they were talking about. However, back then, and still to some degree today, a Spanish restaurant wasn’t the best choice for someone who doesn’t eat ham or cured meat. My sister and I ended up settling on a cheese plate and the tortilla espanola.
Fast forward a few years, and there is a tapas style restaurant for every cuisine imaginable! And though the Spanish restaurants still have ham and cured meats on the menu, they also offer enough other options to make these restaurants some of my favorites!
When I was brainstorming recipes for purple potatoes, this is one of the first ideas that came to mind. Besides making this traditional dish purple, I also went pretty “basic” and added cheese and avocado. Sure, the real thing is delicious, but I don’t know anyone who would disagree with the argument that cheese and avocado make everything better!
Purple Tortilla Española
sure, the traditional tortilla espanola is delicious, but a little cheese and avocado makes everything better!
Ingredients
- 3 fingerling potatoes
- 1/4 red onion
- 1 tsp olive oil
- 2 sprigs thyme
- 3 eggs
- 1/4 cup Fontina shredded
- 1/2 avocado
Instructions
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Using a mandolin, thinly slice the purple potatoes and red onion.
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Add the olive oil into a small skillet. On low to medium heat cool the potatoes, onions, and thyme. Cook for 10-15 minutes. Add salt and pepper to taste.
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In a separate bowl, whisk three eggs.
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Remove the thyme from the skillet, reserve a few potatoes from the skillet to decorate with.
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Add the egg and cheese to the skillet. Cook for 8-10 minutes until eggs are fully cooked.
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Remove the tortilla espanola from the skillet and place on a plate. Add extra purple potatoes on top, if you wish. Top with avocado
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Cut into 2 or 4 pieces, serve with some greens.
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