Vegetarian French Onion Soup

This vegetarian French onion soup is the ultimate comfort food! It’s got the rich flavor of the classic, topped with a golden crust of cheese. There’s just something about silky caramelized onions topped golden, crusty cheese that takes your breath away every time. This is classic French cooking at its finest. It’s not just the flavor. It’s the promise that while the outside world is cold and brutal, every spoonful of French onion soup is pure bliss. This vegetarian French onion soup is our spin on the classic: it’s so full of rich, nuanced flavor you won’t miss the traditional beef broth. It’s a bit of a project: but it’s worth every moment of the prep. Promise! How to make French onion soup: an overview French onion soup has a long history; onion soups go back as far as the Roman times. But the modern version of French onion soup comes from Paris in the 1700’s. It was introduced in the US in the 1860’s in a New York restaurant, and it’s been popular ever since. You’ll need about 1 1/2 hours to make this vegetarian French onion soup. But it is 100% worth the effort, and you can make […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

This vegetarian French onion soup is the ultimate comfort food! It’s got the rich flavor of the classic, topped with a golden crust of cheese.

Vegetarian French Onion Soup

There’s just something about silky caramelized onions topped golden, crusty cheese that takes your breath away every time. This is classic French cooking at its finest. It’s not just the flavor. It’s the promise that while the outside world is cold and brutal, every spoonful of French onion soup is pure bliss. This vegetarian French onion soup is our spin on the classic: it’s so full of rich, nuanced flavor you won’t miss the traditional beef broth. It’s a bit of a project: but it’s worth every moment of the prep. Promise!

How to make French onion soup: an overview

French onion soup has a long history; onion soups go back as far as the Roman times. But the modern version of French onion soup comes from Paris in the 1700’s. It was introduced in the US in the 1860’s in a New York restaurant, and it’s been popular ever since.

You’ll need about 1 1/2 hours to make this vegetarian French onion soup. But it is 100% worth the effort, and you can make a few components in advance as time savers. Make it on a cozy day when you have time to prep, or do the advanced prep if you’re serving for a dinner party.

Caramelize the onions1 hour
Make the vegetarian broth30 minutes (while cooking onions)
Make the soup20 minutes
Vegetarian French onion soup

The key to vegetarian French onion soup: homemade broth

Here’s one important thing to note. Vegetable broths and stocks vary widely in flavor and quality. Try it in a French onion soup, and most purchased veggie broth comes out sweet: not savory like you’d expect! Trust us, we tested a few times and it did not taste right.

Here’s what you’ll have to do: make a homemade vegetable broth! It might sound like overkill, but it makes for just the right flavor. When Alex and I tried it with this homemade broth, we were amazed by the flavor. Don’t skip this step!

Of course, if you want a classic French onion soup: just use beef broth! You can make the same recipe without that step and of course, it tastes great too.

Caramelizing onions: a few tips

The main time-consuming step for vegetarian French onion soup is caramelizing the onions! Sure, you can saute onions in about 10 minutes. But to get them fully dark brown and caramelized takes about 1 hour. Here are the basic steps, and a graphic that shows the color of the onions each phase!

  • Thinly slice the onions.
  • Sauté the onions in butter for 10 minutes on medium high.
  • Reduce the heat to medium low, add salt and saute for 40 to 45 minutes until deep brown and very soft.
How to caramelize onions

Dry sherry brings big flavor (or use white wine)

This vegetarian French onion soup uses dry sherry to bring in complexity and intrigue into the flavor. What is it, and what’s a substitute?

  • Sherry is a fortified wine made in Spain that’s made by adding grape liquor to white wine. The flavor is sharp, with a scent of apple cider and a very dry finish. It’s worth finding for this recipe if you don’t have it already.
  • How long does sherry last? An opened bottle of sherry lasts in the refrigerator for 2 to 3 months.
  • What’s a substitute for sherry? Don’t’ have it? You can use a dry white wine instead (make sure it’s not a sweet wine).

The crouton topping: broil or bake!

The last component to a great vegetarian French onion soup is the crouton topping! That is: it’s topped bread and cheese, broiled to golden perfection. There are a few techniques to achieve this, but I love the one that Alex devised using both Swiss cheese and grated Parmesan. Here’s what to do:

  • Place the soup into small oven-safe bowls or ramekins. This is key! Make sure you have some small serving bowls: typically this soup is not served in large vessels.
  • Add 1/2 inch slices of bread, then Swiss or Gruyere and grated Parmesan cheese. The two cheese really makes the perfect melting. Remember: grated Parm is the kind that looks like snow (don’t use shredded).
  • Broil for 2 minutes or bake 20 minutes at 400 degrees. The broiling method here is much easier and quicker: we prefer it! But if you don’t have a broiler, go the oven route.
How to make French onion soup

Make ahead tips for vegetarian French onion soup

Last tip before we get to this (very tasty) recipe: here’s how to speed it up! You can make both of the main components in advance:

  • Caramelize the onions in advance. This makes the prep time take next to nothing! Caramelize the onions, then refrigerate until serving. Bring to warm before you pick up in the soup recipe.
  • Make the homemade broth in advance. Same idea! You can refrigerate until serving, then warm it up and pick right back up in the recipe.

What to serve with French onion soup

Here’s a final important thing to note about French onion soup: it’s not intended as a full meal. It’s generally served as an appetizer to an elegant meal, or as a lunch. How to make it into a light meal? Here’s what to add:

Vegetarian French onion soup recipe

This vegetarian French onion soup is…

Vegetarian. For gluten-free, use gluten-free bread.

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Vegetarian French Onion Soup

Vegetarian French Onion Soup


1 Star2 Stars3 Stars4 Stars5 Stars (6 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 1 hour 15 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 6
  • Diet: Vegetarian

Description

This vegetarian French onion soup is the ultimate comfort food! It’s got the rich flavor of the classic, topped with a golden crust of cheese.


Ingredients

For the caramelized onions

  • 2 tablespoons butter
  • 3 pounds yellow onions (5 medium)
  • 1 teaspoon kosher salt
  • 1/2 cup dry sherry (or white wine)
  • 1 tablespoon flour

For the soup

  • 2 tablespoons butter
  • 8 ounces mushrooms
  • 1 carrot
  • 2 celery ribs
  • 6 garlic cloves
  • 8 cups water
  • 2 tablespoons tomato paste
  • 1 teaspoon each garlic powder and onion powder
  • 1 teaspoon vegan Worcestershire sauce (purchased or use this substitute)
  • 2 teaspoons kosher salt
  • 6 slices Swiss or Gruyere cheese (or shredded)
  • 6 tablespoons grated Parmesan cheese
  • 6 large or 12 small slices bread, sliced about 1/2” thick

Instructions

  1. Caramelize the onions: Thinly slice the onions about 1/8-inch thick. In a soup pot, heat the butter over medium high heat. Add the onions and sauté for 8 to 10 minutes, stirring often, until very soft and just starting to brown on the bottom. Reduce to medium-low heat and stir in the kosher salt. Cook for 40 to 45 minutes, stirring every 5 to 10 minutes and adjusting the heat so they continue to cook slowly without burning. The mushrooms will change from raw to golden to light brown to very dark brown, and reduce in volume by about 1/4. (Make ahead tip: Make the caramelized onions in advance and refrigerate until ready to make the soup. Reheat in a pan and go to step 3.)
  2. Meanwhile, make the homemade broth: Slice the mushrooms. Wash and cut the carrot in half length-wise, then into large chunks. Cut the celery into large pieces. Smash and peel the garlic. In a second pot, heat the butter over medium heat. Add the mushrooms and sauté until browned, about 6 to 7 minutes. Add 8 cups water, kosher salt, and vegetables. Bring to a boil and simmer for 30 minutes. (Make ahead: Make the broth in advance and refrigerate until serving. Then warm before proceeding to Step 3.)
  3. Simmer the soup: When onions are very reduced and dark brown, stir in the sherry and deglaze the pan by scrape all the bits off the bottom of the pan. Sprinkle with the flour and stir until the onions are coated. Strain the homemade broth into the onions (discarding the vegetables). Add 1 cup water and bring to a simmer for 2 minutes.
  4. Broil the topping: Place the soup into 6 oven-safe small bowls or ramekins. Preheat a broiler to high or an oven to 400 degrees Fahrenheit. Top with bread slices (about 1/2-inch thick), 1 slice Swiss or Gruyere cheese, and 1 tablespoon grated Parmesan per bowl. Broil 1 to 3 minutes (or bake for 20 minutes) until the cheese is melted and browned. Place on a plate and serve immediately, taking care since the bowls are very hot. 
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: French

Keywords: Vegetarian French onion soup, French onion soup, How to make French onion soup

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Vegetarian Lasagna with Ricotta

This vegetarian lasagna recipe is a total crowd pleaser! The easy spinach and ricotta cheese filling is classic and creamy. When it comes to lasagna recipes…well, this one is tops. Meet our best vegetarian lasagna with ricotta, aka vegetarian lasagne! We’ve been honing meatless lasagna recipes for years. This one is the culmination of all of our research: and damn, is it good (if we may say so ourselves). The tomato sauce has just the right zing and garlic nuance, and the spinach ricotta cheese filling is classic and creamy. It’s scented with fresh thyme and a little lemon zest, which takes it to over the top status. There’s no one who will turn down a piece! At least, who we’ve met. Here are all our secrets. Ingredients in vegetarian lasagna Did I mention that we love easy recipes: or at least, recipes that are pretty simple to put together? The spinach ricotta filling in this vegetarian lasagna recipe is elegantly simple, with no need to chop a long list of ingredients. We’ve also got lots of time saving ideas for those evenings where you don’t have time to make your own marinara. Here’s what you need for this vegetarian […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

This vegetarian lasagna recipe is a total crowd pleaser! The easy spinach and ricotta cheese filling is classic and creamy.

Vegetarian lasagna

When it comes to lasagna recipes…well, this one is tops. Meet our best vegetarian lasagna with ricotta, aka vegetarian lasagne! We’ve been honing meatless lasagna recipes for years. This one is the culmination of all of our research: and damn, is it good (if we may say so ourselves). The tomato sauce has just the right zing and garlic nuance, and the spinach ricotta cheese filling is classic and creamy. It’s scented with fresh thyme and a little lemon zest, which takes it to over the top status. There’s no one who will turn down a piece! At least, who we’ve met. Here are all our secrets.

Ingredients in vegetarian lasagna

Did I mention that we love easy recipes: or at least, recipes that are pretty simple to put together? The spinach ricotta filling in this vegetarian lasagna recipe is elegantly simple, with no need to chop a long list of ingredients. We’ve also got lots of time saving ideas for those evenings where you don’t have time to make your own marinara. Here’s what you need for this vegetarian lasagna:

  • Tomato sauce: homemade or purchased (see section below)
  • Lasagna noodles (dried or fresh)
  • Baby spinach (or frozen)
  • Ricotta cheese, Parmesan cheese, and mozzarella cheese
  • Fresh thyme
  • Lemon zest
  • Nutmeg
  • Salt and pepper
Vegetarian lasagna recipe

Make homemade tomato sauce, or find your favorite brand

This vegetarian lasagna recipe features our favorite homemade tomato sauce for lasagna: made with garlic, tomatoes and our secret ingredient: dried tarragon. Here are a few notes about each type of sauce:

  • Make the homemade sauce for great flavor. When you have time, a homemade tomato sauce is where it’s at! This sauce is full of big flavor and takes only a few minutes of hands on time: it can simmer while you prep the other ingredients. Dried tarragon adds big Italian flavor: but if you can’t find it, you can use oregano as a substitute.
  • Or, go easy with purchased marinara! There are lots of nights where we want a shortcut. These days there are many high quality marinara brands on the market: look for organic if you can! Grab enough for 4 cups of sauce.
Easy marinara sauce

Substitute frozen spinach for fresh

Here’s another way you can customize this vegetarian lasagne recipe to your tastes: you can use fresh or frozen spinach! Here are the benefits of both:

  • Fresh spinach is tasty and often on hand. We often have a big box of baby greens in our refrigerator, so we love using fresh spinach here. It takes just a few minutes to wilt down on the stovetop.
  • Frozen spinach offers maximum flexibility! Frozen spinach is easy to stock in your freezer for whenever you have a lasagna craving (or spinach artichoke dip!). Make sure defrost and squeeze out all the water before you use it.

The best vegetarian lasagna recipe with ricotta cheese

Why make a vegetarian lasagna recipe with ricotta? Ricotta cheese is a creamy Italian cheese with a mild flavor. It’s most famously used in lasagna recipes to make that beautifully creamy, cheesy layer. We love it in this lasagna with ricotta because it has the best classic flavor.

  • What are other ways to use ricotta? Smear it on toast, swirl it into pasta, dollop it into scrambled eggs or even spread it onto a pizza. Want ideas? Go to these Genius Ricotta Recipes.
  • What are some substitutes for ricotta in lasagna? Don’t have ricotta, or don’t want to use it? You can also use the same amount of cottage cheese (if you can, food process it first) or creme fraiche as a substitute for ricotta in lasagna.
Lasagna recipe with ricotta cheese

Other filling variations!

Want to change up this lasagna recipe with ricotta? Here are some additional filling ideas that would go well with spinach and ricotta:

  • Spinach mushroom lasagna: Make the spinach and mushroom filling from Vegan Lasagna and substitute it for the spinach (with or without the cashews).
  • Kale lasagna: Make the spicy kale filling instead of spinach from Spicy Kale Lasagna.
  • Chard lasagna: Chop 2 bunches rainbow chard and wilt it down following the instructions in the recipe.

Make ahead and storage info

How to store vegetarian lasagna? Can you make it ahead? Here are a few pointers for this recipe:

  • Make ahead ideas: As noted above, you can use purchased marinara to make this recipe a little quicker. You can also cook the spinach in advance (or use frozen spinach). Mix up the cheese filling and refrigerate until ready to bake.
  • Or make ahead the entire pan: Make the vegetarian lasagna prior to baking, then refrigerate overnight. Increase the bake time as needed to cook until it’s warmed through and the cheese has melted.
  • Storage info: Refrigerate leftovers for up to 2 days. Or freeze them: it’s easiest to cut it into single servings and freeze each in separate containers. To reheat, defrost the vegetarian lasagna the refrigerator, then place in a baking dish, cover with foil and reheat at 400 degrees for about 15 minutes, until warmed through.
Lasagna with ricotta

Sides to serve with vegetarian lasagna

The great thing about a vegetarian lasagna recipe? You can use the long bake time to prep some tasty side dishes! Here are a few sides that pair well with lasagna:

This vegetarian lasagna recipe is…

Vegetarian. For gluten-free, use gluten-free lasagna noodles.

Print
Vegetarian lasagna

Vegetarian Lasagna with Ricotta


1 Star2 Stars3 Stars4 Stars5 Stars (6 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 45 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 35 minutes
  • Yield: 9
  • Diet: Vegetarian

Description

This vegetarian lasagna recipe is a total crowd pleaser! The easy spinach and ricotta cheese filling is classic and creamy.


Ingredients

For the tomato sauce (or substitute 4 cups of your favorite marinara sauce)

  • 4 large garlic cloves
  • 2 tablespoons unsalted butter
  • 1 28-ounce can crushed tomatoes, fire roasted if possible
  • 1 15-ounce can tomato sauce, fire roasted if possible
  • 1 teaspoon dried basil
  • 1 teaspoon dried tarragon (or oregano)
  • 3/4 teaspoon kosher salt
  • 1 tablespoon cornstarch (or arrowroot starch)

For the lasagna

  • 10 to 12 lasagna noodles (8 ounces, gluten-free as necessary)*
  • 5 ounces baby spinach** (or 8 cups chopped spinach)
  • 2 tablespoons chopped fresh thyme
  • Zest of 1/2 lemon (about 2 teaspoons)
  • 1/4 teaspoon ground nutmeg
  • 16 ounce (2 cups) ricotta cheese
  • 1 cup shredded Parmesan cheese, divided
  • 3 cups (12 ounces) shredded mozzarella cheese, divided
  • 1 teaspoon kosher salt
  • Fresh ground black pepper

Instructions

  1. Preheat: Preheat the oven to 375 degrees Fahrenheit.
  2. Boil the noodles*: Bring a large pot of well salted water to a boil. Boil the noodles until just before al dente, according to the package instructions, stirring often. Drain the noodles, then drizzle a baking sheet with a bit of olive oil. Lay the noodles flat onto the sheet, then turn them over so they become coated with olive oil to prevent sticking.
  3. Prepare the tomato sauce (or skip with purchased marinara): Mince the garlic. Melt the butter in a saucepan over medium heat. Add the garlic and sauté, stirring frequently. Once the garlic is fragrant after about 1 or 2 minutes, turn down the heat and carefully add the tomatoes (avoid any momentary spitting), tomato sauce, basil, tarragon or oregano, kosher salt, and several grinds of black pepper. Remove 1/4 cup of the sauce and stir it with the cornstarch, then add it back to the pan (this helps to thicken the sauce). Simmer on low heat while making the remainder of the recipe, at least 15 minutes. When ready to use, remove the pan from the heat.
  4. Wilt the spinach: In a large skillet, mound the greens and 1/4 cup water in the skillet and cook, stirring often, until completely wilted and reduced, about 3 minutes (the greens significantly reduce when cooking; if necessary, sauté in batches.) Sprinkle with 2 pinches of kosher salt and stir, then remove from the heat and allow to cool slightly. Once cooled, use your hands to squeeze out all excess liquid and discard. Roughly chop the spinach.
  5. Prepare the cheese filling: Destem the thyme, then roughly chop the leaves. Add 1 1/2 tablespoons thyme to a medium bowl and reserve about 1/2 tablespoon for topping the lasagna. To the bowl, add the lemon zest, nutmeg, ricotta cheese, 3/4 cup Parmesan cheese, 2 cups shredded mozzarella cheese, kosher salt, and several grinds of black pepper. Stir to combine.
  6. Layer the lasagna: In a 9” x 13” baking dish, spread 1/2 cup tomato sauce on the bottom of the pan. Then top with 1 layer of noodles, half of the cheese mixture (in dollops then spread it out), half of the greens, and about 1 cup of the tomato sauce. Repeat again: 1 layer of noodles (you may need to cut a noodle in half for the side, depending on your pan), the remaining cheese mixture, the remaining greens, and 1 cup of the tomato sauce. Finally, top with noodles (again, you may need to cut a noodle in half for the top layer), then the remaining 1 1/2 cups of the tomato sauce. Sprinkle the entire top with the remaining 1 cup mozzarella cheese, 1/4 cup Parmesan cheese, and 1/2 tablespoon thyme.
  7. Bake the lasagna: Cover the pan with aluminum foil and bake for 40 minutes. Carefully remove the foil and bake another 10 minutes, until bubbly and browned. Let stand for 15 minutes before serving (this allows the lasagna to set). Leftovers can be refrigerated for 2 to 3 days and reheated in a 375°F oven.

Notes

*If you use fresh lasagna noodles, they don’t need to be boiled. 

**You can also substitute 3/4 cup frozen spinach. Defrost it and squeeze of excess liquid: you can skip the cooking step. 

  • Category: Main Dish
  • Method: Bake
  • Cuisine: Italian inspired

Keywords: Vegetarian lasagna, vegetarian lasagna recipe, vegetarian lasagne recipe, lasagna recipe ricotta, lasagna recipe with ricotta cheese, lasagna with ricotta, lasagna with ricotta cheese

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Spanish Tortilla (Tortilla Española)

Here’s how to make a traditional Spanish tortilla! Tortilla española is a potato and egg omelette that is a classic dinner or tapas recipe. Here’s a traditional Spanish recipe that’s everywhere in country: Spanish tortilla! Tortilla española is a Spanish omelet made with eggs and sliced potatoes. You can find tortilla in almost every bar and restaurant. It’s a classic Spanish tapas recipe, sliced into wedges and often serve with a toothpick and a dab of aioli. It’s also often turned into a sandwich filling as a bocadillo de tortilla. When I lived in Spain years ago, I loved sampling each restaurant’s house version of tortilla. So we’re thrilled to bring you this recipe from the beautiful new cookbook Diala’s Kitchen by our pal Diala Canelo. Love Spanish recipes? Try our red sangria, classic paella, and patatas bravas. What is Spanish tortilla made of? The Spanish tortilla is an iconic dish known as Spanish omelete, tortilla española, or tortilla de papatas. It’s made by frying potatoes in olive oil, then cooking them into an egg omelette. Spaniards eat it for any meal: breakfast, lunch, dinner, and it’s one of the most popular Spanish tapas. In fact, it might be more […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

Here’s how to make a traditional Spanish tortilla! Tortilla española is a potato and egg omelette that is a classic dinner or tapas recipe.

Spanish tortilla

Here’s a traditional Spanish recipe that’s everywhere in country: Spanish tortilla! Tortilla española is a Spanish omelet made with eggs and sliced potatoes. You can find tortilla in almost every bar and restaurant. It’s a classic Spanish tapas recipe, sliced into wedges and often serve with a toothpick and a dab of aioli. It’s also often turned into a sandwich filling as a bocadillo de tortilla. When I lived in Spain years ago, I loved sampling each restaurant’s house version of tortilla. So we’re thrilled to bring you this recipe from the beautiful new cookbook Diala’s Kitchen by our pal Diala Canelo.

Love Spanish recipes? Try our red sangria, classic paella, and patatas bravas.

What is Spanish tortilla made of?

The Spanish tortilla is an iconic dish known as Spanish omelete, tortilla española, or tortilla de papatas. It’s made by frying potatoes in olive oil, then cooking them into an egg omelette. Spaniards eat it for any meal: breakfast, lunch, dinner, and it’s one of the most popular Spanish tapas. In fact, it might be more prevalent than the national rice dish, paella! Make it correctly and you’ll have a perfectly salted, thick pieces of omelette layered with buttery fried potatoes.

Here are the ingredients you’ll need to make a Spanish tortilla:

  • Yukon gold potatoes: Use only Yukon Gold potatoes or another waxy potato like red potatoes. Do not use starchy potatoes like russet potatoes, as the texture is more mealy than buttery.
  • Olive oil and salt: This recipe calls for quite a bit of extra virgin olive oil and salt, but most are discarded as part of the frying process.
  • Eggs: The egg ties it all together! Use cage free organic eggs where possible.
  • Mayonnaise, for serving: If you’re not Spanish, this might seem odd. But a slather of mayo or more traditionally aioli, is the perfect sauce for the final flavor.
How to make Spanish tortilla

How to make Spanish tortilla, aka tortilla española

This is the traditional way to make Spanish tortilla, so it’s going to take a little time. Set aside 1 hour for this task! It’s not a quick and easy dinner recipe: view it as a fun project to experience Spanish culture. The nice thing is that you can easily make it ahead, and let it rest until mealtime or refrigerate leftovers for later (see below). Here are a few tips to know about how to make tortilla española:

  • Use a 10-inch cast-iron skillet or non-stick pan. This size of pan gets the nice thick tortilla with potato layers. You can also use a 12-inch skillet; it makes a thinner tortilla. Watch the cook time as it can vary.
  • Thinly slice potatoes and fry them, then add onion. Fry the potatoes for about 10 minutes, until tender and golden. Add the chopped onion in the last 5 minutes.
  • Add beaten eggs and cook until browned on the bottom but slightly runny on top. Watch the heat level! You don’t want it too high or the bottom will burn. Check occasionally with a spatula. Be careful if you have a large burner: keep it on medium low heat.
  • If you sense it’s going to burn, broil! Here’s a troubleshooting tip. If you sense the bottom is going to burn before the top is mostly set, remove it from the stove and broil the top until it’s slightly runny. This will make it easier to flip.
  • Flip and cook the other side. Place the cutting board on top and then flip the tortilla right onto it. Cook the other side until set (about 5 minutes). Then invert it onto a cutting board again, so the top side is up.
Tortilla española

Eat it cold, room temperature, or warm

Can you eat Spanish tortilla cold? One of the great things about tortilla española is that you can eat it cold, room temperature or warm. That makes it incredibly versatile. Eat it warm for dinner or brunch as a main dish. Serve it room temperature or cold sliced into wedges or squares as a Spanish tapas recipe. Really anything goes!

You can leave Spanish tortilla out on the counter at room temperature for up to 2 hours before serving, making it easy to make up in advance. In Spain, people leave it out even longer: they’re much more liberal with leaving things on the counter than we are here in America (and I never had any adverse effects!).

Spanish tortilla

How long will a Spanish tortilla keep?

How long does Spanish tortilla last? 3 days. You can serve tortilla española at a variety of temperatures, so it’s easy to serve as leftovers or make in advance. Here are some notes:

  • Keep it 2 to 3 hours at room temperature before serving. You can leave it for longer if desired (see notes above).
  • Refrigerate for up to 3 days. You can serve it cold, or let it stand and come to room temperature.
  • Reheat Spanish tortilla in a 300 degree oven for a few minutes if you’d like to serve it warm.

What to eat with Spanish tortilla

There are many ways to eat Spanish tortilla, depending on what meal of the day it is. Spainards traditionally eat tortilla española any time of the day: breakfast, lunch, dinner or tapas. Here are some ideas:

  • Brunch or dinner: Serve warm with an arugula salad and fresh bread.
  • Sandwich: Make a bocadillo de tortilla: serve it room temperature between two pieces of baguette slathered with mayonnaise.
  • Tapas: Cut it into wedges or squares and eat with toothpicks. Serve it in a spread with marinaded olives, marcona almonds, Manchego cheese, and jamón serrano (the Spanish version of prosciutto).
Diala's Kitchen

About the book: Diala’s Kitchen

This recipe comes to you straight from the new cookbook Diala’s Kitchen, written by the lovely Diala Canelo. Diala is an incredible recipe developer and food photographer (you must follow her on Instagram). She is Dominican and now lives in Toronto, and loves to travel. One of the things we love about her book is that her food style is so similar to ours: fresh, plant-forward meals with occasional beautiful seafood, too. We literally want to make every recipe in the book: Falafel Salad, Salmon Burgers, Green Goddess Soup, Baked Feta, Truffle Pasta, Shrimp Stew with Coconut-Tomato Sauce, Caramelized Banana and Cinnamon Loaf, Pumpkin Scones…the list goes on!

One special thing about this Spanish tortilla recipe is that Diala and I connected over a deep love for Barcelona. I studied abroad in Madrid and while I adore that city, my heart was stolen by beautiful Barca. Alex and I visited Barcelona in 2018 with our son Larson and I got to share all my favorite food memories with them. Diala recently visited Barcelona this year, and growing up Dominican, her culture was heavily influenced by Spanish cuisine. So we are absolutely thrilled to share her recipe for traditional tortilla española. Congratulations Diala, on an incredible book! We can’t wait to cook through it more.

Tapas recipe

This Spanish tortilla recipe is…

Vegetarian and gluten-free.

Print
Spanish tortilla

Spanish Tortilla (Tortilla Española)


1 Star2 Stars3 Stars4 Stars5 Stars (7 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 25 minutes
  • Cook Time: 30 minutes
  • Total Time: 55 minutes
  • Yield: 6
  • Diet: Vegetarian

Description

Here’s how to make a traditional Spanish tortilla! Tortilla española is a potato and egg omelette that is a classic dinner or tapas recipe.


Ingredients

For the Spanish tortilla

  • 6 medium Yukon Gold potatoes (about 2 pounds)*
  • 2 3/4 teaspoons kosher salt, divided
  • 1 1/2 cups plus 2 tablespoons extra-virgin olive oil, divided**
  • 1 medium white onion
  • 10 eggs

To serve

  • Italian parsley
  • Mayonnaise
  • Sweet paprika

Instructions

  1. Peel and slice the potatoes into 1/4-inch slices (a mandoline is handy if you have it, but not required).
  2. Place the potatoes in a large colander set over a large bowl or in the sink. Sprinkle with 2 teaspoons of the salt and toss to coat. Let sit for 15 minutes. Pat dry with paper towels. While the potatoes sit, dice the onion.
  3. In a 10-inch non-stick or cast iron skillet***, heat 1 1/2 cups of the olive oil over medium-high heat. Place the potatoes in the hot oil and cook, turning occasionally, until browned and tender, 10 to 14 minutes.
  4. Add the onion and cook, stirring often, until soft and translucent, about 5 minutes.
  5. Using a slotted spoon, transfer the potatoes and onion to a large bowl. In another large bowl, beat the eggs. Then transfer the potatoes and onion into the eggs. Drain the oil from the pan and wipe it clean.
  6. In the same pan, brush it with olive oil if it is a cast-iron skillet. Then heat the remaining 2 tablespoons olive oil over medium low heat. Pour the potato and onion mixture into the pan and using a spatula, spread it out evenly and smooth the top. Cook on medium low heat until the tortilla is golden on the bottom and almost set, about 10 to 12 minutes. It should still be slightly runny on top. (If it’s getting dark on the bottom and the top is still very runny, transfer it to a broiler and broil until the top is mostly set but still slightly runny.)
  7. Invert the tortilla onto a large plate. Slide the tortilla back into the frying pan, browned side up. Cook until golden on the bottom, about 4 minutes.
  8. Invert the tortilla again onto a cutting board. It’s best after sitting for 15 minutes to allow it to set, or you can let it sit up to 2 hours at room temperature before serving. Serve topped with chopped parsley and cut into wedges. For best flavor, top the wedges with dab of mayonnaise and a sprinkle of paprika.
  9. Make ahead and storage: Leftovers save very well and can be served cold, room temperature or warm. Refrigerate up to 3 days. If desired, reheat in a 300 degree oven until warm, but it’s great at room temp. You can also make it into a tortilla sandwich (bocadillo de tortilla): eat it room temperature between two slices of baguette slathered with mayo.

Notes

Recipe reprinted with permission from Diala’s Kitchen: Plant Forward and Pescatarian Recipes Inspired by Home and Travel by Diala Canelo.

*Use Yukon Gold or another waxy potato like red skinned. Do not use russet potatoes.

** Only 1/4 cup of olive oil is used in the recipe; the rest is discarded as part of frying. Most of the salt is also absorbed by the frying oil and discarded.

***You can also use a larger pan like a 12-inch skillet: the tortilla will be thinner and the cook time will vary a little.

  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Spanish

Keywords: Spanish tortilla, Tortilla Española, Spanish tapas recipes, tapas recipes

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Perfect Caesar Salad

The very best Caesar salad recipe! This stunner has the perfect balance of creamy homemade dressing, crunchy croutons, and crisp lettuce. Some foods are classic for a reason. Like frosty vanilla bean ice cream or hot crispy French fries, this classic salad is basic but truly irresistible. Meet the perfect Caesar salad! Yes, you can buy a packaged storebought version with sub-par dressing and soggy croutons. But make all the components at home and it’s a knock out stunner. We’ve perfected all the elements so that you can make them at home. The savory, creamy dressing will instantly become a household favorite. And the crunchy garlicky croutons…well, you’ll be eating them off the baking sheet. How to make the best Caesar salad This homemade Caesar salad is absolutely magnificent. From the first bite, you’ll be singing its praises. (Promise.) Here are the ingredients to make an absolutely perfect version of this classic: Homemade croutons: Don’t even think about purchasing a box! Tear the bread into uneven pieces to make fluffy, crunchy orbs. Best Caesar dressing: Our recipe is so good, you won’t want to buy it again. Romaine hearts: We like the romaine hearts, the sweet and crunchy portion of […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

The very best Caesar salad recipe! This stunner has the perfect balance of creamy homemade dressing, crunchy croutons, and crisp lettuce.

Caesar salad

Some foods are classic for a reason. Like frosty vanilla bean ice cream or hot crispy French fries, this classic salad is basic but truly irresistible. Meet the perfect Caesar salad! Yes, you can buy a packaged storebought version with sub-par dressing and soggy croutons. But make all the components at home and it’s a knock out stunner. We’ve perfected all the elements so that you can make them at home. The savory, creamy dressing will instantly become a household favorite. And the crunchy garlicky croutons…well, you’ll be eating them off the baking sheet.

How to make the best Caesar salad

This homemade Caesar salad is absolutely magnificent. From the first bite, you’ll be singing its praises. (Promise.) Here are the ingredients to make an absolutely perfect version of this classic:

  • Homemade croutons: Don’t even think about purchasing a box! Tear the bread into uneven pieces to make fluffy, crunchy orbs.
  • Best Caesar dressing: Our recipe is so good, you won’t want to buy it again.
  • Romaine hearts: We like the romaine hearts, the sweet and crunchy portion of a head of romaine. These are sold usually in packs of 3 in the grocery. You can also use a large head of romaine lettuce.
  • Parmesan cheese shavings: You need grated for the dressing, so grab yourself a block of the stuff.
Best Caesar salad

Tips for Caesar salad croutons

You’ll start with the croutons for this Caesar salad. All they need is 15 minutes in a hot oven! You can prep the rest of the salad while they bake. Here are our tips for the best homemade croutons:

  • Use great bread: The better the bread, the better the crouton! Use artisan bread, French bread or sourdough bread from the store, or leftover homemade bread.
  • Tear the bread into pieces: Tearing the bread into small pieces makes for crispier croutons with crevices that catch the dressing!
  • Add garlic powder. Our croutons recipe is for garlic croutons, which have the perfect savory flavor.
  • Bake until crispy (about 15 minutes). You’ll use a low temperature, 300 degrees, and bake until just crispy. The croutons crisp up after baking .
Best Caesar salad

The secrets to homemade Caesar dressing

This Caesar dressing recipe is our favorite that we’ve been making for years! It’s a healthy spin on the standard but it tastes just as good. It’s also easily made vegetarian. Here are a few notes on this Caesar dressing:

  • Greek yogurt gives it a healthy spin. Instead of going all mayo and oil, we’ve added a little Greek yogurt too. This keeps it creamy but cuts a few of the calories. We use this philosophy in our Ranch Dressing recipe too.
  • Use anchovy paste, or don’t: it’s optional! Traditional Caesar dressing gets its savory flavor from anchovies, so we’ve used it here. It adds a huge amount of flavor! But this dressing tastes just as good without it. Feel free to make a vegetarian Caesar dressing and it’s just as good.
  • There’s no raw egg. Standard Caesar dressing uses raw egg yolks (like a homemade mayo). But this recipe is so full of flavor, it doesn’t need it.
How to make Caesar salad

Make ahead instructions for Caesar salad

Once you’ve got your creamy dressing and crunchy croutons, all you need is romaine hearts and Parmesan cheese shavings to bring together that perfect Caesar salad. Want a few time savers for putting it together? Here’s how to make it ahead:

  • Make the dressing up to 1 week in advance. Make it and refrigerate up to 1 week: the flavor tastes just as good!
  • Make the croutons 2 days in advance. Make the croutons and let them cool completely. Then store in a sealed container for up to 2 days. The flavor gets gradually staler over time, so the closer to fresh they are, the better.

Variations: make it a main dish!

If you take all this time to make Caesar salad…why not turn it into a main dish meal? If you serve it topped with protein, it makes about 4 servings. Here are a few ideas:

Caesar salad

More variations: grilled, kale, and more

Here are a few more variations on Caesar salad that put a fun spin on this classic salad:

This Caesar salad recipe is…

Vegetarian without anchovy paste. For gluten free, use gluten-free bread for the croutons.

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Caesar salad

Perfect Caesar Salad


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  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 6
  • Diet: Vegetarian

Description

The very best Caesar salad recipe! This stunner has the perfect balance of creamy homemade dressing, crunchy croutons, and crisp lettuce.


Ingredients

For the Caesar dressing (makes 1 cup)

  • 1 medium clove garlic
  • 1/4 cup Parmesan cheese, finely grated
  • 2 tablespoons lemon juice (1/2 lemon)
  • 1/4 cup mayonnaise
  • 1/2 cup Greek yogurt
  • 1 tablespoon olive oil
  • 1 teaspoon anchovy paste (optional)
  • 1 1/2 teaspoons Dijon mustard
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper

For the Caesar salad

  • 1 recipe Homemade Croutons
  • 3 romaine hearts* (or 1 large head romaine)
  • 1/2 cup Parmesan cheese shavings

Instructions

  1. For the croutons: Make the Homemade Croutons, but tear the bread into pieces instead of slicing it into cubes.
  2. For the dressing: While the croutons bake, make the dressing. Grate the garlic, or finely mince it. Grate the Parmesan cheese as finely as possible (it’s helpful to use a microplane or the fine holes on a grater). Juice the lemon. Whisk together all the ingredients in a bowl. Store refrigerated (keeps at least 1 week).
  3. For the salad: Tear the romaine leaves into pieces (or chop them). Top each salad with Parmesan cheese shavings, croutons, and dressing.

Notes

*Romaine hearts are easy to find packaged separately in the produce aisle.

  • Category: Salad
  • Method: Raw
  • Cuisine: American

Keywords: Caesar salad

More great salad recipes

We love salads! If you do too, here are a few more great salad recipes to try:

  • Broccoli Salad Crunchy and savory sweet, it stars broccoli, raisins, and a flavor-popping dressing.
  • Perfect Italian Salad Crisp veggies, crunchy croutons, tangy pepperoncini, and a punchy homemade dressing.
  • Antipasto Salad Hearty and full of zingy flavor, with lots of crunchy veggies, olives, artichokes, cheese, and Italian herbs.
  • Classic Corn Salad Fresh and full of tangy flavor, with bursts of bright tomato and basil!
  • Caprese Salad Pair perfectly ripe, juicy tomatoes with fresh mozzarella and peppery basil.

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes