Recipes and Cooking Spanish-Style Tortilla with a Twist Be the first to rate & review! Inspired by Ubi Simpson's years living in Spain, this Spanish-style omelette, known as a tortilla, can be made in a cast-iron skillet on a grill or over a campfire. By Ubi Simpson Ubi Simpson Facebook Instagram Twitter Website Ulrich "Ubi" Simpson is a creative consultant who worked for brands such as Tommy Hilfiger and Diane Von Furstenburg. As a home cook, he was creatively inspired to create functional kitchen products and aprons out of denim for the everyday user. At the same time, he wanted to create jeans for men that served various body shapes and sizes. The result was the creation of his indie brand, UBI-IND and Mi Cocina. His brand has been featured in Forbes magazine and is based in Los Angeles and San Francisco. He appears in Better Homes & Gardens as a recipe contributor and home chef. Learn about BHG's Editorial Process Published on February 1, 2022 Print Rate It Share Share Tweet Pin Email Photo: Thayer Gowdy Hands On Time: 25 mins Total Time: 35 mins Servings: 4 Jump to Nutrition Facts Ingredients 2 ½ tablespoon olive oil ½ cup finely chopped small onion 4 cloves garlic, thinly sliced 4 small potatoes, sliced 1/8-inch thick (2 1/2 cups) ½ teaspoon salt ¼ teaspoon ground black pepper 6 eggs, beaten 4 ounce sharp cheddar cheese, chopped 1 avocado, cut into wedges Lemon zest Hot sauce and/or fresh salsa Directions Add 2 1/2 Tbsp. olive oil to a 9- or 10-inch cast-iron skillet. Place skillet on grill rack over medium. Once oil is shimmering, add onion and garlic; layer potatoes in skillet and cover grill. Turn potatoes every 2 minutes until golden brown on both sides, about 15 minutes total. Season with 1/2 tsp. salt and 1/4 tsp. ground black pepper. Reduce heat to medium-low; cover and cook 4 to 5 minutes more, turning occasionally to prevent burning. Add eggs and cheese. Cover and cook 3 to 5 minutes or until eggs have fluffed, lifting eggs and tilting skillet once to allow uncooked eggs to run underneath. Remove skillet from grill and cover with foil. Let stand 10 minutes. Loosen sides of tortilla. Carefully invert tortilla onto a plate. Top with avocado and lemon zest. Serve with hot sauce and/or fresh salsa.* Serves 4. Oven Method: Preheat oven to 350°F. Heat 2 1/2 Tbsp. olive oil in a 9- or 10-inch cast-iron skillet over medium 5 minutes. Add onion, garlic, and potatoes as directed. Cook 15 minutes, turning potatoes occasionally. Reduce to medium-low; cook 5 minutes more. Season as directed. Add eggs and cheese. Bake 8 minutes, lifting and tilting skillet once to allow uncooked eggs to run underneath. Remove skillet from oven and cover with foil. Let stand 10 minutes. Invert and serve as directed. Tips Ubi likes to finish his tortilla with Padrón peppers. In a cast-iron skillet on grill rack over medium-high, sauté peppers in hot oil until charred, turning occasionally. Sprinkle with flaky sea salt. Rate it Print Nutrition Facts (per serving) 441 Calories 30g Fat 24g Carbs 19g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 441 % Daily Value * Total Fat 30g 38% Saturated Fat 10g 50% Cholesterol 307mg 102% Sodium 604mg 26% Total Carbohydrate 24g 9% Total Sugars 2g Protein 19g Vitamin C 11.8mg 59% Calcium 272mg 21% Iron 2.5mg 14% Potassium 730mg 16% Folate, total 89.8mcg Vitamin B-12 0.9mcg Vitamin B-6 0.6mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.