Add a Spanish Twist to Your Omelet with Potatoes, Smoked Cheese, and Zesty Paprika

This week’s recipe might remind you of a Tortilla Española, the cherished Spanish egg, potato, and onion cake. That’s because it’s very close to it! If you’re unfamiliar with this dish, it’s essentially an inverted savory cake, akin to an upside-down cake. Traditionally, it’s sliced into wedges and served as an appetizer or a lighter main course. Just to clarify, it has nothing to do with the Mexican tortilla.

Typically enjoyed at room temperature, this Spanish tortilla is perfect for any time of day and makes an ideal addition to a summer picnic. It’s also known as Spanish Tortilla, Tortilla De Papas, or Spanish Omelet. I like to stick with calling it a tortilla, which translates to “cake” from the diminutive form of torta, meaning “small cake.” So yes, it’s essentially a small potato and egg cake—how charming is that?

Continuing with the charming theme, there’s even a festival in Bilbao, in the Basque Country of northern Spain, where participants compete to make the best tortilla. Rows of golden potato and egg cakes are displayed on long tables before being tasted and judged. While my recipe for Smoked Cheese, Egg, and Potato Cake might not be in the running for this festival, it does offer a modern twist. Instead of cooking the entire cake on the stovetop and then inverting it, I cook the bottom on the stove and finish it in the oven. I suspect that ovens weren’t around when the Spanish Omelet was first made!

Additionally, I include smoked cheese (which isn’t traditional for a tortilla) and spices (also a bit unconventional). This approach leads me to call it a potato cake, respecting tradition while adding a twist. The result is a rich, cheesy cake with a flavor boost from peppery smoked paprika. In some ways, this recipe resembles a frittata, known for its variety of ingredients and oven cooking. (We can delve into frittatas in more detail another time.)

Smoked Cheese, Egg, and Potato Cake

Makes 1 (10-inch) cake, serves 4 to 8

This recipe is a delightful twist on the classic Tortilla De Papas, also known as Tortilla Española or Spanish Omelet. Although it doesn’t follow all the traditional methods, it still delivers tender, olive oil-sizzled potatoes enveloped in softly cooked eggs. With the addition of rich, smoky cheese and a blend of spices like paprika, this dish is perfect for any time of day.

Ingredients:

• ½ cup extra-virgin olive oil
• 1 ½ pounds potatoes, cleaned (if needed) and cut into ½- to 1-inch chunks
• 2 large shallots, sliced thinly
• 6 large eggs
• Salt and freshly ground black pepper
• 3 garlic cloves, sliced thinly
• 1 teaspoon smoked paprika
• ½ teaspoon ground coriander
• ½ teaspoon ground cumin
• 4 ounces smoked cheese (like Gouda or mozzarella)

Directions:

1. Preheat Oven: Heat the oven to 350°F (175°C).
2. Cook Potatoes and Shallots: Heat the olive oil in a 10-inch nonstick skillet over medium heat. Add the potato chunks and sliced shallots. Cook slowly, stirring every couple of minutes, until the potatoes are tender and slightly golden, about 10 to 15 minutes.
3. Prepare Egg Mixture: While the potatoes and shallots are cooking, beat the eggs in a large bowl and season with salt and pepper.
4. Add Spices and Cheese: Once the potatoes and shallots are done, turn off the heat and drain the excess oil from the skillet, saving it. Stir in the garlic, smoked paprika, ground coriander, and ground cumin. Let the mixture cool for a few minutes, then combine it with the beaten eggs.
5. Combine Ingredients: Cut the smoked cheese into ½-inch to 1-inch chunks if using a block, or tear sliced cheese into large pieces. Pour the reserved olive oil back into the skillet, then add the egg-potato-shallot mixture. Place the cheese into the egg mixture without stirring.
6. Cook and Bake: Cook undisturbed until the bottom starts to set and turn golden brown, about 5 minutes. Transfer the skillet to the preheated oven and bake until the top is set, about 9 to 11 minutes.
7. Serve: Once cooked through, let the cake rest in the pan for a few minutes. Invert onto a cutting board or large serving platter. Allow to cool slightly or completely, depending on your preference, and slice into wedges. Serve with a side salad.

Enjoy this rich and cheesy potato cake with its flavorful blend of spices, perfect for breakfast, brunch, or a light dinner!