Spanish cuisine · Breakfast & Eggs

Eggplant Tortilla

Tortilla with golden-fried eggplant cubes and garlic, firm outside and creamy inside.

Ingredients · for 4 servings

• 2 eggplants
• 8 eggs
• 4 garlic cloves
• 1 onion
• 7 tbsp olive oil
• 1 tsp paprika (sweet)
• 1/2 bunch flat-leaf parsley
• Salt, pepper

Instructions

1. Cut the eggplants into 1.5 cm cubes, mix with 1 tsp salt and let drain in a sieve for 20 min., then squeeze out firmly and pat dry.
2. Heat 5 tbsp olive oil in a wide pan and fry the eggplant cubes over medium-high heat for 8–10 min., until golden brown all over and soft inside.
3. Finely dice the onion, chop the garlic, add both and fry for 4 min. until the onion is translucent; stir in the paprika only at the end off the heat so it doesn't turn bitter.
4. Beat the eggs, season with salt, pepper and the chopped parsley, and fold in the lukewarm eggplant mixture; let it sit for 5 min.
5. Heat the remaining olive oil in a 24 cm non-stick pan, pour in the mixture and cook over medium heat for 6–7 min., until the edge sets and the underside is browned.
6. Flip the tortilla, cook for a further 4 min., let it rest for 5 min. and serve lukewarm cut into wedges.