Authentic home cooking from Spain, with US measurements.

Originally published on Cookpad Spain as Tortilla de berenjena, patata y cebolla

Eggplant, Potato, and Onion Tortilla

Name: Eggplant, Potato, and Onion Tortilla
Total time: 2700 s
Yield: Serves 4 servings
Ingredients: 1/2 large eggplant (or 1 small eggplant); 2 potatoes; 1 onion; 4 eggs; Olive oil; Salt

josevillalta @JoseVillalta_520

España

In Catalonia, it's called Dijous Gras; in the Balearic Islands, Dijous Llarder; and elsewhere, Jueves Lardero. The word 'lardero' comes from the Latin 'lardarius,' meaning 'pork butcher.'
This day is also known in many places as 'Tortilla Day.' It marks the start of Carnival festivities and signals that there's one week until Ash Wednesday, which begins Lent—meaning 40 days until Easter.
What's the connection between this day and tortillas?
There are many theories, but the most common is that, in the past, people made tortillas with flour and pork fat on this day and would go out to the countryside to eat them.
Nowadays, flour and fat have been replaced by eggs, which is why it's traditional to bring a tortilla sandwich to school or work.
Of course, each region celebrates this day differently, with a variety of foods and traditions.
Basically, it's a day spent outdoors where food plays a big role. The celebration is especially popular in the eastern regions of the Iberian Peninsula, where there's a saying: 'Jueves lardero, longaniza en el puchero' (On Lardero Thursday, sausage in the pot).

josevillalta @JoseVillalta_520

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Ingredients

45 minutes

Serves 4 servings

1/2large eggplant (or 1 small eggplant)
2potatoes
1onion
4eggs
Olive oil
Salt

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Steps

45 minutes

1

Peel the potatoes, wash them, and cut them into small, very thin pieces to help them cook faster. Peel the onion and finely dice it, then add it to the potatoes and mix together.
2

Fry the potatoes and onion in a skillet with olive oil, stirring occasionally until they are cooked through and golden. Meanwhile, beat the eggs in a bowl and add salt.
3

Slice the eggplant into 1/4-inch (about 0.5 cm) thick rounds, then cut into small cubes. Once the potatoes and onion are fried, remove and set aside. In the same oil, fry the eggplant until golden brown.
4

Add the potatoes to the beaten eggs and stir to combine. Once the eggplant is ready, add it as well and mix everything together.
5

Return the tortilla mixture to the skillet and cook on one side until set. When ready, use a plate to flip the tortilla and cook the other side until golden brown. Cook to your preferred doneness—some like it slightly runny, others well done. Remove from the skillet and let it cool slightly before slicing.
6

While the tortilla cools, fry a few slices of rustic bread in the leftover oil. Once toasted, you can rub them with tomato, sprinkle with salt, and drizzle with olive oil.
7

I had some leftover aioli from another recipe and spread it on the toasted bread—it was delicious! Cut the tortilla into portions and serve on plates with the toasts. For decoration, I added a cherry tomato, but you can use whatever you like.

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Cooksnaps

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josevillalta @JoseVillalta_520

Published in the US on June 02, 2025 15:13

España

Me encanta la cocina y cocinar, las recetas mejores son las más sencillas y las más tradicionales, debemos cocinar y publicar para que no se pierdan, tenemos esa obligación, posiblemente las vamos variando poco a poco pero es normal, la evolución es imparable, hace muchos años el marisco solo lo comían las clases media y baja, y en cambio los pollos los comía la clase alta, todo cambia, gracias a dios tenemos productos que desconocíamos hasta hace poco, hoy podemos consumir artículos fuera de temporada, tenemos un abanico más amplio para cocinar, quién ama la cocina debe preservar la herencia de nuestros ancestros, eso es amar la cocina