Tortilla Espanola with Bitter Green Salad

Tortilla Espanola

with Bitter Green Salad

2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

This “little torte” made with potatoes, eggs, peppers, onions and Manchego cheese, delivers big, hardy, rustic flavors. With a lightly bitter endive, radicchio and arugula salad dressed with a tangy sherry vinaigrette, this Spanish dish is as delicious as it is traditional.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    640 Cals (est.)
fresh
ingredients
Tortilla Espanola with Bitter Green Salad
Title
  • 3 Tbsps Whole Almonds
  • 2 lbs Yukon Gold Potatoes
  • 2 oz Arugula
  • 2 oz Manchego Cheese
  • 1 clove Garlic
  • 1 Endive
  • 1 Green Bell Pepper
  • 1 Shallot
  • 1 Yellow Onion
  • ½ head Radicchio
  • 1 Tbsp Sherry Vinegar
  • 2 Farm Eggs
  • 1 cup 1% Milk
  • 1 Tbsp Dijon Mustard
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
1 Prepare the ingredients:
Preheat the oven to 425°F. Wash and dry the fresh produce. Roughly chop the almonds. Grate the Manchego cheese. Peel and slice the garlic and onion. Slice away the root end of the endive and discard any brown leaves. Cut the endive into thin slices. Remove the stem of and deseed the pepper, then thinly slice into sticks. Peel and mince the shallot, and place in a bowl with the sherry vinegar. Remove and discard the core of the radicchio; roughly chop the leaves. Peel and slice the potatoes into ¼-inch thick and 1-inch wide pieces.
Cook the potatoes:
2 Cook the potatoes:
In a large, oven-safe pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the potatoes and season with salt and pepper. Cook 6 to 8 minutes, stirring frequently. (If the pan becomes dry as the potatoes cook, you may need to add a little more oil.)
Cook the aromatics & make the egg mixture:
3 Cook the aromatics & make the egg mixture:
Add the onions, peppers, and garlic and season with a little salt and pepper. Cook 6 to 8 minutes, or until the vegetables are softened. While the vegetables are cooking, crack the eggs into a small bowl, then lightly beat in half of the cheese and ¾ cup milk (you will have extra milk) until thoroughly combined.
Assemble & bake the tortilla:
4 Assemble & bake the tortilla:
With the pan still on medium-high heat, drizzle the vegetables with a little olive oil and pour in the egg mixture, gently flattening the vegetables into the pan. Cook on medium-high for 1 minute, or until the mixture is slightly set and the edges are cooked. Bake in the oven 10 to 12 minutes, or until cooked through. (This will vary depending on the size of your pan.) Let stand for at least 5 minutes before serving. If desired, remove the tortilla from the baking dish.
Make the salad:
5 Make the salad:
While the tortilla bakes, make the salad. Add the Dijon mustard to the shallot-vinegar mixture and season with salt and pepper. Slowly whisk in 2 tablespoons olive oil until well-combined. In a separate, large bowl, combine the radicchio, endive, arugula and chopped almonds. Just before serving, add enough of the vinaigrette to coat the salad (you may have extra vinaigrette) and toss to thoroughly coat.
Plate your dish:
6 Plate your dish:
Divide the tortilla and salad between 2 plates. Garnish with the remaining Manchego cheese.

Tips from Home Chefs

Tortilla Espanola

Prepare the ingredients:
1 Prepare the ingredients:
Preheat the oven to 425°F. Wash and dry the fresh produce. Roughly chop the almonds. Grate the Manchego cheese. Peel and slice the garlic and onion. Slice away the root end of the endive and discard any brown leaves. Cut the endive into thin slices. Remove the stem of and deseed the pepper, then thinly slice into sticks. Peel and mince the shallot, and place in a bowl with the sherry vinegar. Remove and discard the core of the radicchio; roughly chop the leaves. Peel and slice the potatoes into ¼-inch thick and 1-inch wide pieces.
2 Cook the potatoes:
In a large, oven-safe pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the potatoes and season with salt and pepper. Cook 6 to 8 minutes, stirring frequently. (If the pan becomes dry as the potatoes cook, you may need to add a little more oil.)
Cook the potatoes:
Cook the aromatics & make the egg mixture:
3 Cook the aromatics & make the egg mixture:
Add the onions, peppers, and garlic and season with a little salt and pepper. Cook 6 to 8 minutes, or until the vegetables are softened. While the vegetables are cooking, crack the eggs into a small bowl, then lightly beat in half of the cheese and ¾ cup milk (you will have extra milk) until thoroughly combined.
4 Assemble & bake the tortilla:
With the pan still on medium-high heat, drizzle the vegetables with a little olive oil and pour in the egg mixture, gently flattening the vegetables into the pan. Cook on medium-high for 1 minute, or until the mixture is slightly set and the edges are cooked. Bake in the oven 10 to 12 minutes, or until cooked through. (This will vary depending on the size of your pan.) Let stand for at least 5 minutes before serving. If desired, remove the tortilla from the baking dish.
Assemble & bake the tortilla:
Make the salad:
5 Make the salad:
While the tortilla bakes, make the salad. Add the Dijon mustard to the shallot-vinegar mixture and season with salt and pepper. Slowly whisk in 2 tablespoons olive oil until well-combined. In a separate, large bowl, combine the radicchio, endive, arugula and chopped almonds. Just before serving, add enough of the vinaigrette to coat the salad (you may have extra vinaigrette) and toss to thoroughly coat.
6 Plate your dish:
Divide the tortilla and salad between 2 plates. Garnish with the remaining Manchego cheese.
Plate your dish:
Browse Steps
1 of 6