Description of this recipe
The Spanish Tortilla, or Tortilla Española, is a thick, savory omelet that’s a staple in Spanish cuisine. Made with simple ingredients like potatoes, onions, and eggs, it’s a versatile dish that can be enjoyed hot, warm, or cold, making it perfect for breakfast, lunch, dinner, or as a tapa. This recipe provides a straightforward approach to creating a classic tortilla, ensuring a delicious and satisfying result every time.
Why you will love this recipe
You’ll fall in love with this Spanish Tortilla for its simplicity and incredible flavor. With just a handful of ingredients, you can create a hearty and comforting dish that’s perfect for any occasion. It’s incredibly versatile, easily customizable, and a crowd-pleaser. Whether you’re looking for a quick weeknight meal or something impressive to serve guests, this recipe has you covered. Plus, it’s a great way to use up potatoes and onions!
Ingredients:
- ▢ 1 pound Yukon Gold potatoes, peeled (about 4 to 5 small potatoes)
- ▢ 1 medium yellow onion
- ▢ 1 cup extra virgin olive oil
- ▢ 6 large eggs
- ▢ 1 teaspoon sweet Spanish paprika (optional)
- ▢ 1 teaspoon Kosher salt
Preparation:
Step 1: Slice the potatoes and onions. Begin by peeling the potatoes. Cut them in half crosswise, then place them cut-side down on the cutting board. Slice them into 1/8-inch-thick pieces. This ensures they cook evenly and quickly. Next, halve the onion through the root, remove the outer layer, and set the halves cut-side down. Slice them into 1/8-inch-thick half-moon slices. Uniformity in slicing helps the potatoes and onions cook at the same rate, resulting in a better texture in the final dish.
Step 2: Cook the potatoes and onion. In an 8- or 9-inch nonstick skillet, heat the olive oil over medium-high heat. Wait until the oil is shimmering but not smoking—this indicates it’s hot enough to start cooking the potatoes and onions. Add the sliced potatoes and onions to the pan. Reduce the heat to low to prevent burning and allow the vegetables to soften properly. Cook for about 20 minutes, stirring occasionally. The potatoes should be tender when pricked with a knife. Cooking them slowly in olive oil infuses them with flavor and creates a silky texture.
Step 3: Beat the eggs. While the potatoes and onions are cooking, prepare the egg mixture. In a mixing bowl, whisk together the eggs, sweet Spanish paprika (if using), and salt. Whisk until the eggs are well combined and slightly frothy. The paprika adds a subtle smoky sweetness, enhancing the overall flavor profile. Once the potatoes and onions are cooked, use a slotted spoon to transfer them to the bowl with the egg mixture, allowing any excess oil to drain off. Gently mix the potatoes and onions into the eggs, ensuring they are evenly distributed.
Step 4: Cook the tortilla. Heat 2 tablespoons of the reserved olive oil in the same skillet over medium heat until it shimmers. Pour the egg and potato mixture into the pan. Cook for 3 to 4 minutes, allowing the eggs to set at the bottom. To prevent sticking, periodically shake and swirl the pan, or gently run a rubber spatula between the omelet and the pan. This ensures the tortilla releases easily when it’s time to flip.
Step 5: Flip and finish the tortilla. This step requires a bit of confidence. Place a plate larger than the skillet’s diameter over the top of the pan. Quickly but carefully flip the pan over, inverting the omelet onto the plate. Add another tablespoon of olive oil to the skillet. Gently slide the omelet back into the pan, uncooked side down. Cook for another 3 to 4 minutes, or until the tortilla is just set. For neater edges, run a rubber spatula around the edges of the omelet a few times while it cooks. This helps to create a smooth, rounded edge, giving the tortilla a professional look.
Step 6: Serve. Once the tortilla is cooked through, carefully turn it out onto a serving plate. It can be served warm or at room temperature, depending on your preference.
COOKING Rating:
Easy
Serving Suggestions:
- Serve as a tapa with a side of olives and crusty bread.
- Enjoy as a hearty breakfast or brunch dish.
- Slice into wedges and serve as part of a larger tapas spread.
- Pair with a simple salad for a light lunch.
- Serve cold as a picnic or potluck dish.
Tips:
- Use a good-quality nonstick skillet to prevent sticking.
- Don’t overcrowd the pan when cooking the potatoes and onions. Cook in batches if necessary.
- Be patient when cooking the tortilla, allowing the eggs to set slowly.
- If you don’t have sweet Spanish paprika, smoked paprika works well too.
- For a creamier tortilla, add a splash of heavy cream to the egg mixture.
- Experiment with other vegetables such as bell peppers or zucchini.
Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Nutritional Information:
- (Note: Nutritional information is approximate and can vary based on specific ingredients and portion sizes.)
Calories:
Approximately 350-400 per serving
Protein:
Approximately 12-15 grams per serving
Sodium:
Approximately 300-400 mg per serving
Conclusion
The Easy Spanish Tortilla Recipe is a testament to how simple ingredients and straightforward techniques can create a dish that is both comforting and impressive. Whether you’re a seasoned cook or just starting out, this recipe provides a foolproof method for making a perfect tortilla every time. Enjoy the process and the delicious results!
Questions and Answers:
Q1: Can I make this tortilla ahead of time?
A: Absolutely! Spanish Tortilla is delicious served warm, at room temperature, or even cold. You can make it a day in advance and store it in the refrigerator. Just be sure to bring it to room temperature or warm it slightly before serving for the best flavor.
Q2: What’s the best way to flip the tortilla without making a mess?
A: The key is to use a plate that’s slightly larger than your skillet. Make sure the plate is securely pressed against the top of the pan before flipping. Do it quickly and confidently over the sink, just in case any oil spills. Once flipped, gently slide the tortilla back into the pan to cook the other side.
Q3: Can I add other ingredients to the tortilla?
A: Definitely! This recipe is very versatile. You can add cooked chorizo, ham, bell peppers, or even spinach to the egg mixture for extra flavor and texture. Just make sure any added ingredients are cooked before adding them to the eggs.
Q4: What kind of potatoes are best for this recipe?
A: Yukon Gold potatoes are ideal because they have a creamy texture and hold their shape well. However, other waxy potatoes like red potatoes can also be used. Avoid using starchy potatoes like Russets, as they may become too mushy.
Q5: How do I know when the tortilla is fully cooked?
A: The tortilla is fully cooked when the eggs are set and the center is no longer runny. You can gently shake the pan to check for any liquid in the middle. The top should be slightly golden brown. If you’re unsure, you can insert a toothpick into the center; it should come out clean.
