.You may ask why a tortilla is eggs and potatoes? There are different meanings of a “tortilla”. This is what I found doing a little research online: ” In Mexico, Central America, the Caribbean, the United States, and Canada, a tortilla is a type of thin, unleavened flat bread, made from finely ground maize (corn) or wheat flour. A similar bread from South America is called arepa (though arepas are typically much thicker than tortillas). This form of bread predates the arrival of Europeans to America, and was called “tortilla” by the Spanish from its resemblance to the traditional Spanish round unleavened cakes and omelettes (originally made without potatoes, which are native to South America).”
Here is why it is called a “tortilla” in Spain: “ The Spanish word tortilla denotes two different classes of foods, depending on where the term is encountered. Etymologically, it is derived from the word torta, meaning a plain round cake.
In Spain and South America, a tortilla is any omelette, often a round, layered omelette (i.e., not folded over), most typically made with layers of eggs, very thinly sliced potatoes, such seasonings as the chef desires, and cooked in vegetable oil. It is usually served cold as an appetizer or bar snack. The terms Spanish tortilla, tortilla española or tortilla de patatas all refer to a common recipe in Spain, an omelette with stir-fried potatoes and chopped onion, often served as a staple food in Spanish bars and cafés. American versions of Spanish and South American tortilla are usually cooked in vegetable shortening, commonly with bell pepper and/or onion and/or chives; and typically served warm instead of cold.”
I don’t know about you, but I am pretty happy eating any kind of tortilla!
A mixed organic salad paired perfectly with the Tortilla. I made a delicious Classic French Salad Dressing to go with my organic mixed green salad. A simple and flavorful dinner. I can’t wait to have another slice tomorrow for lunch!
You could see the rest of the group’s recipes here and join us if you like!
While I can’t share the Basque Potato Tortilla recipe, I can share my dressing recipe!
Here is my Classic French Dressing recipe. It’s all made in a blender. It’s tangy and addictive.
Classic French Salad Dressing
3 tablespoons pomegranate vinegar
9 tablespoons extra virgin olive oil
1 tablespoon Dijon mustard
1 finely minced onion
2 cloves garlic, smashed
salt/pepper to taste
Put all the ingredients in a blender. Give it a whirl to chop the onion and the garlic. Slowly drizzle the olive oil into the top of the blender and mix until blended. Pour the dressing into a jar with a lid and use on your favorite salad.
Be sure to refrigerate. Keeps for at least one month.
Thank you for stopping by today! I appreciate your support and adore your comments. Thank you so much for buzzing my Crostata alla Ricotta and Chocolate Chips to the Top 9 today! It made my day!! I hope you are having a lovely week.
Cake Duchess is where you can follow the baking adventures of me! Hi! I'm Lora, a mom of two cuties in South Florida. I got into all this baking mess because of them. 
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Now I have a sneaking suspicion I’ll be making a frittata in the morning. I still remember the first time I ate one at the first restaurant I worked in (well, the first restaurant that didn’t have a counter) and my whole jaded outlook on eggs was transformed. Your frittata looks just as delectable!
I made a Spanish tortilla not long ago. I was shocked at how heavy it was. But…sooooo good. Great comfort food.
That is just beautiful, and dressing sounds fantastic! Nicely done lady:)
What a absolutely perfect frittata. The dressing you shared sounds divine with the addition of pomegranate vinegar! YUM!
To me, this is the perfect dinner! Easy, wonderful textures, and full of flavor.
What a gorgeous dish! Love the skillet shot. Those are some amazing looking eggs. And beautiful styling!!
this looks really good. i don’t eat eggs, but this might be possible with tofu. is it built on a base of tortilla? i can’t quite understand why it’s called tortilla.
Potato tortilla with salad looks great, I’ll plan this for my weekend may be. BTW I just love your blog title, I’ll just go through your blog to check out all your fine recipes.
I know what I’m having for lunch today
Gorgeous photos…mine stuck a little more, but still delicious! Your simple salad dressing sounds perfectly delightful…will try soon!
I absolutely loved this dish too – not only was it tasty and simple but it brought back memories of a wonderful summer in the Basque country. SNAP! on nearly identical lead shots in our posts! Have a great weekend!
This looks so gorgeous and delicious. Egg and potatoes are so good together.
This would be great for any meal of the day. Gotta get a cast iron skillet pronto!
I’m with yah! I love eggs and potatoes, too! And this looks extraordinary! I could definitely have this for dinner.
And your version of French dressing looks awesome. Pomegranate vinegar? Cool!
Looks so good! Tortilla, yum my childhood is calling. You just made me want a Tortilla so bad!
I’d chose eggs and potatoes over meat and potatoes any day. You make me hungry and it’s only 5am here…..
Yum! A classic tortilla … and thanks for the dressing recipe. We’re always looking for new combos for the greens!
Bella, I’m amazed at your talents! you are an awesome baker and an awesome cook too! I can only cook not bake!
lovely recipe! I’m also an egg & potato girl!
That’s how I love to have salad with frittatas or quiche – on the same plate so I can get a little bit of each and sop up some dressing. Your FFWD posts make me want to join the group.
Is it bad that I’m thinking I might make this as soon as I take Dudette to preschool so I don’t have to share it? Wow, it looks good. I have the cookbook now. I love potatoes and eggs. Absolutely love them.
Mmm oh my word that looks soo good, your photos are gorgeous. This is one of my mama’s favorite foods ever and she was so excited for me to make the tortilla but I’ll just let her stare at your lovely photos.
I don’t eat eggs ever but oh my word for some reason do I love tortillas! I wish I could eat yours right now.
And I just love how you paired it with a salad and the dressing sounds amazing. I’m going to try that!
Wow this looks amazing! I definitely love eggs and potatoes too… cannot go wrong!
This looks so delicious! I’m a meat, eggs and potatoes kind of girl!
Give me that place and a glass of white wine and I’m a happy man. Love this post, Lora!
Looks fantastic! Great photos!
Looks great, and such beautiful photos!
Lora, this potato tortilla looks so flavorful and absolutely delicious. Thanks for the interesting bit of education on Spain’s “tortilla”, too – Very cool stuff! Have a great weekend!
This looks so tempting. Lovely job.
Pomegranate vinegar in the dressing…delightful.
Gorgeous photos. I had mine for breakfast, going to have leftovers tomorrow with salad and your dressing sounds delicious so I’ll be trying that too.
Very nice & thank you for the background for those of us without the foresight to look it up on our own!
The dressing recipe looks so good! Love your tortilla!! This was a great recipe!
This is how we do Philippine omelettes or tortas. I’m sure we got it from the Spaniards. Potatoes and eggs, with meat of seafood.
I’ll join you one Friday soon! I have the book and been reading it like a travel book, LOL.
Thanks for sharing, Lora. I’m hungry again.
WOW! Um, that looks incredible. I need to get a cast iron pan! Have a great weekend!
Breakfast for dinner is the best! But of course, breakfast for dinner for breakfast is even better in this case.
Gorgeous! Love the look of your tortilla.
It will be Sturady breakfast for us! But I’m using mushrooms instead of potatoes, hope it works! Thank you for sharing, your tortilla looks amazing
I’m an eggs and potato kind of girl too – this looks incredible! I would love this for dinner. Lucky me that I have the book or I might be sad right now. I’ve been eying this for some time – I’m inspired!
LOVE LOVE it! Our family makes Basque tortilla often – and is always a staple when we get together for work on the ranch or family outings. The history lesson makes me smile too! I married into a Basque family & live in one of the largest Basque communities in America. Home run here!
The tortilla looks and sounds amazing, I may have to go into my Around my French Table and do that as a belated French Friday!
Btw, I have my grandma’s French dressing recipe, sorta similar, sorta not. We need to chat about it:)
Tortilla con ensalada! One of my favourite meals. So simple, so perfect. And yours looks fantastic!
Your tortilla looks so good. i have made frittata before, but not a “tortilla ” like yours.
I might have to buy Dorie’s Book. I enjoyed the history lesson, also. Thanks for sharing.
Congrats on top 9!!!
hi Lora
what a great job you did with Dorie’s recipe! I do love that book, Dorie is a gem!
Thanks for the explanation of why its called a Tortilla, but what ever you call it, just call it delicious!
Have a great weekend my friend!
Dennis
I could eat eggs and potatoes every day and never tire of it, and this dish would fit nicely into my rotation!! Congrats on a well deserved Top 9!!
Yum…perfect for any meal. I didn’t get around to making it this week but it looks like a very versatile recipe- one that I’ll definitely try soon.
I’m all about the eggs and potatoes! That’s such a great combo… wish I had it for today’s breakfast!
Great photos. I made this for FFwD too and thought it was very good the next day. Hope you did too.
I’ll have to look for pomegranate vinegar; it sounds good.
I am just now reading all the comments for FFwD:) I made it, I photographed it, we ate it, But I did not have time to write a post:(
I made mine in the cast iron skillet, and it worked wonderfully – the potatoes and onions stuck a bit, but the whole tortilla slid effortlessly in the end.
But, this was not one of my favorite Dorie’s recipes. I think it would benefit from some additions. Next time:)
Your photos are gorgeous, as usual, and I love the idea of using pomegranate vinegar in the dressing.
Everyone went on about the platter I used which made me laugh ’cause I wanted to cut it for company right out of the pan like you but I got veto’d.