Classic Tortilla de Patatas with Blistered Tomatoes

• 🥚4 large eggs≈ $1.60
• 🥔2 medium potatoes, peeled and thinly sliced≈ $0.30
• 🫒1/3 cup olive oil≈ $0.20
• 🍅2 medium tomatoes, sliced into thick rounds≈ $0.65
• 🧂1/2 tsp salt≈ $0.10
• 🌶️1/4 tsp black pepper≈ $0.10

Prices are rough US grocery estimates per ingredient and may vary by store and season.

1. 1

   Heat olive oil in a non-stick skillet over medium-low heat and gently poach the sliced potatoes with a pinch of salt until tender but not browned, about 12-15 minutes.

   Mark as done
2. 2

   Whisk the eggs in a large bowl with salt and pepper. Gently drain the warm potatoes and fold them into the beaten eggs; let sit for 5 minutes.

   Mark as done
3. 3

   Pour off excess oil from the skillet, leaving 1 tablespoon. Heat over medium and pour in the egg-and-potato mixture, gently shaking to settle.

   Mark as done
4. 4

   Cook for 4-5 minutes until edges set, invert onto a flat plate, and slide back into the pan to cook the second side for another 3 minutes until just set in the center.

   Mark as done
5. 5

   In a separate small pan, sear tomato slices in a drizzle of olive oil for 1 minute per side until caramelized.

   Mark as done
6. 6

   Slice the warm tortilla into wedges and serve alongside the pan-seared tomatoes.

   Mark as done