Tortilla reblochon
25 min

Spanish Tortilla Filled With Reblochon Cheese

Teresa Maria By Tersa Marín , Blogger

A twist on the classic Spanish tortilla featuring melted Reblochon cheese. A dish to melt even the most hardened palates!

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Ingredients For

  • Sanlucar
  • x 6
  • 125 g
  • Olive oil and blue background
    Oil & oilseeds
    PDO Vallée des Baux-de-Provence Olive Oil
  • 80 g

Peel and cut the potatoes into thin, irregularly shaped slices. Heat a frying pan with a generous amount of extra virgin olive oil and fry the potatoes. 

  • Skin and chop the shallots, then slowly brown them in a frying pan with a little extra virgin olive oil and salt. 

  • Beat the 6 eggs in a bowl and mix in the fried potatoes and sautéed shallots. Mix well and add salt.

  • Heat a non-stick frying pan with a little extra virgin olive oil. Pour in half the tortilla mixture and let brown over medium heat for about 2 minutes. Top with the Reblochon cheese, cut into ¼-inch (1/2 cm) slices. Pour in the rest of the tortilla mixture and let it begin to set, for one minute more. Then use a plate to flip it over in the pan. Let it finish cooking for 1 minute more, until fully set. Serve immediately. 

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