I found myself in a pinch one day this past summer while away from home without anything to feed Audrey for lunch. Luckily there was a bakery nearby. I scanned everything they had in hopes of finding something suitable for a baby. To my surprise they had spanish tortillas. A frittata-like dish of eggs, onions, and potatoes. Two thoughts ran through my head: 1. this is perfect, 2. why hadn’t I ever thought of making this for her? You can serve it cold, warm or at room temperature. It’s soft enough to mash or break into tiny pieces. Eggs are great for babies (barring no allergies). And it’s delicious. She devoured it that day and I’ve been making my own version for her ever since.
- My version: I make a much thinner, almost pancake-like version. I find it easier to feed a baby and for her to feed herself.
- Traditional version: Much thicker. More potatoes (and potatoes are cooked in A LOT more oil). Typically about 1.5 inches high. If you like this style, just double the amount of oil, potatoes and onions in the recipe below.
* Think thin crust pizza versus thick Chicago-style deep dish.
Spanish Style Tortilla
9 months + up
Makes 8 slices
- 2 tablespoons extra-virgin olive oil
- 3/4 pounds potatoes (I used 3 medium creamer)
- 1/2 yellow onion, finely diced
- 1/4 teaspoon smoked paprika
- 1/8 teaspoon each salt and black pepper
- 6 large eggs, lightly beaten