Tortilla Espanola with Bitter Green Salad

Tortilla Espanola

with Bitter Green Salad

Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
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 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
500 Calories Or Less
All of these delicious recipes come in at 500 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
WW™ Approved
Our recipes that have earned the WW™ Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. To learn more about WW™ visit WW.com.
Mediterranean
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 640 Cals/serving

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
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
tried-and-true
kitchen tools
step-by-step
instructions
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

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
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: