Tortilla Española with Potato and Eggplant

Ingrédients

8 large eggs

Kosher salt and ground black pepper

½ cup roughly chopped fresh flat-leaf parsley

5 tablespoons extra-virgin olive oil, divided

1 medium yellow onion, chopped

1 pound Yukon Gold potatoes, peeled and cut into ½-inch cubes

8 ounces Chinese or Japanese eggplant, cut into ¾-inch cubes

2 medium garlic cloves, thinly sliced

Instructions

Heat the oven to 350°F with a rack in the middle position. In a large bowl, whisk together the eggs, 1 teaspoon salt and ¼ teaspoon pepper. Stir in the parsley.

In a 12-inch oven-safe nonstick skillet over medium-high, heat 4 tablespoons of the oil until shimmering. Stir in the onion, potatoes, eggplant, garlic and 1 teaspoon salt. Cover and cook, stirring occasionally, until the vegetables are browned and tender, about 10 minutes.

Pour the egg mixture over the vegetables and cook, stirring constantly with a silicone spatula, until almost set, about 2 minutes. Using the spatula, tuck in the eggs around the perimeter to form a neat circle. Transfer the skillet to the oven and bake until set, 5 to 10 minutes.

Run the spatula around the edge and under the tortilla to loosen, then carefully slide onto a cutting board. Serve warm or at room temperature.

Notes

Don’t use a conventional skillet; nonstick is essential for the tortilla to slide easily out of the pan. Also, the skillet must be oven-safe, as the tortilla finishes cooking in a 350°F oven.

In Spain, a tortilla is a thick, hearty, frittata-like omelet, usually made with potatoes and onion. We make it even more substantial with the addition of eggplant and garlic. Chinese and Japanese eggplants—the varieties called for in this recipe—have thinner skins and fewer seeds than large globe eggplants. If you can’t find either, you can substitute Italian or globe, but remove the peel before cutting it into cubes. Aioli or mayonnaise is a great accompaniment to any tortilla.