Spanish Tortilla Española
Spanish Tortilla Española is a classic dish from Spain, consisting of layers of thinly sliced potatoes and onions bound together with eggs. It's a versatile dish that can be served hot or cold, as a main course or as a tapa.
Ingredients
- 4 medium potatoes, thinly sliced
- 1 onion, thinly sliced
- 6 eggs
- 1/4 cup olive oil
- Salt and pepper to taste
Instructions
- Heat the olive oil in a non-stick skillet over medium heat.
- Add the sliced potatoes and onions, and cook until they are tender but not browned, about 10 minutes. Season with salt and pepper.
- In a large bowl, beat the eggs and season with salt and pepper.
- Add the cooked potatoes and onions to the eggs, and mix to combine.
- Wipe the skillet clean and heat a little more olive oil over medium heat.
- Pour the egg and potato mixture into the skillet and cook for 5-7 minutes, or until the edges are set but the center is still slightly runny.
- Place a large plate over the skillet and carefully invert the tortilla onto the plate.
- Slide the tortilla back into the skillet and cook for another 3-5 minutes, or until completely set and golden brown.
- Slide the tortilla onto a serving plate and let it cool slightly before slicing into wedges.
Cooking & Preparation
- Preparation time:
- 10 minutes
- Cooking time:
- 25 minutes
- Total time:
- 35 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Carbohydrates
- 20g
- Protein
- 10g
- Fat
- 15g
Supplies
Non-stick skillet Large plate
Tools
Knife Cutting board Bowl Whisk
Serving suggestions
Serve the Spanish Tortilla Española with a side of mixed greens and a glass of Spanish red wine for a complete meal.
Tips & tricks
For a traditional touch, try serving the tortilla with a dollop of aioli or mayonnaise on top.
Cost
$5