Leonese-style Potato Tortilla (Tortilla de Patatas a la Leonés)
Tortilla de Patatas a la Leonés, or Leonese-style Potato Tortilla, is a classic dish from the cuisine of León, a province in northwest Spain. This delicious and hearty tortilla is made with eggs, potatoes, and onions, and is a staple in Spanish tapas bars and home kitchens alike.
Ingredients
- 4 large potatoes, thinly sliced
- 1 onion, thinly sliced
- 6 eggs
- 1/2 cup olive oil
- Salt and pepper to taste
Instructions
- In a large skillet, heat the olive oil over medium heat.
- Add the sliced potatoes and onions to the skillet, and cook until the potatoes are tender, about 10 minutes. Season with salt and pepper.
- In a large bowl, beat the eggs and season with salt and pepper.
- Transfer the cooked potatoes and onions to the bowl with the eggs, and mix to combine.
- Heat a little more olive oil in the skillet over medium heat.
- Pour the potato and egg mixture into the skillet and cook until the bottom is set, about 5 minutes.
- Using a large plate, carefully flip the tortilla and slide it back into the skillet to cook the other side, about 5 minutes.
- Once the tortilla is cooked through and golden brown on both sides, remove from the skillet and let it cool slightly before slicing and serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 25 minutes
- Total time:
- 45 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Protein
- 10g
- Carbohydrates
- 20g
- Fat
- 15g
Supplies
Large skillet Large bowl Plate
Tools
Spatula Knife Whisk
Serving suggestions
Serve the Tortilla de Patatas a la Leonés with a side of crusty bread and a simple green salad for a complete meal.
Tips & tricks
For a traditional touch, serve the tortilla at room temperature as they do in Spain.
Cost
$8