Golden Spanish Rice & Potato Tortilla

This elegant yet hearty tortilla transforms humble ingredients into a delightful lunch, marrying tender rice, sweet caramelized onions, and soft potatoes in a golden, egg-bound embrace. It's a satisfying dish that evokes the sunny warmth of Spanish cuisine, perfect for a leisurely midday meal.

Ingredients

• 1 tablespoon olive oil, plus more for the pan
• 1 large potato (about 250-300g / 0.5-0.6 lb), peeled and thinly sliced into 1/4-inch half-moons
• 1 medium yellow onion, thinly sliced
• 1 clove garlic, minced
• 1/2 teaspoon smoked paprika
• 1/2 cup uncooked medium-grain rice (such as Calrose or Bomba, or use jasmine/basmati for a fluffier texture)
• 1 cup water (or as per rice package instructions)
• 4 large eggs
• 1/2 teaspoon salt, plus more to taste
• 1/4 teaspoon freshly ground black pepper
• Fresh parsley or chives, chopped, for garnish (optional)

Method

1. Cook the Rice: In a small saucepan, combine the uncooked rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 12-15 minutes, or until all water is absorbed and the rice is tender. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and set aside to cool slightly.
2. Prepare Potatoes & Onions: Heat 1 tablespoon olive oil in a 9-inch oven-safe non-stick skillet over medium heat. Add the thinly sliced potato and cook for 8-10 minutes, stirring occasionally, until tender and lightly golden. Remove the potatoes from the skillet and set aside.
3. Sauté Aromatics: Add another splash of olive oil to the same skillet if needed. Add the thinly sliced onion and cook over medium-low heat for 10-12 minutes, stirring frequently, until very soft and caramelized to a light golden-brown. Stir in the minced garlic and smoked paprika and cook for an additional minute until fragrant.
4. Combine Ingredients: In a large bowl, whisk the eggs with salt and black pepper. Add the cooked rice, cooked potatoes, and the sautéed onion-garlic mixture to the egg bowl. Stir gently to combine everything evenly.
5. Cook the Tortilla: Wipe out the skillet used earlier and add a teaspoon of olive oil, ensuring the bottom and sides are lightly greased. Pour the egg-rice-potato mixture into the skillet, spreading it evenly. Cook over medium-low heat for 5-7 minutes, until the edges are set and golden, and the bottom is firm.
6. Finish & Serve: Preheat your broiler. Transfer the skillet to the preheated broiler (positioned about 6-8 inches from the heat source) and broil for 2-3 minutes, watching carefully, until the top is set, puffed, and beautifully golden. Alternatively, you can carefully invert the tortilla onto a plate, then slide it back into the skillet to cook the other side for 3-4 minutes. Once cooked through, slide the tortilla onto a serving plate.
7. Garnish & Enjoy: Let the tortilla rest for a few minutes before slicing into wedges. Garnish with fresh chopped parsley or chives, if using. Serve warm or at room temperature.

Chef's Note

For an extra layer of flavor and texture, consider adding a tablespoon of grated Parmesan cheese or crumbled feta to the egg mixture before cooking. This will add a salty, umami kick that complements the potatoes and onions beautifully.