Spanish Tortilla (Tortilla Española): A Classic and Comforting Spanish Dish
The Spanish Tortilla, also known as Tortilla Española, is a versatile and delicious dish that's enjoyed across Spain and beyond.
Ingredients
- 1 cup olive oil
- 1 1/2 lbs Yukon Gold potatoes, thinly sliced
- 1 medium onion, thinly sliced
- Salt, to taste
- 6 large eggs
Instructions
- In a large non-stick skillet, heat the olive oil over medium heat. Add the sliced potatoes and onions, making sure they are well coated with oil.
- Cook the potatoes and onions, gently turning occasionally, for about 25-30 minutes, or until they are tender but not browned. Season with salt.
- Use a slotted spoon to transfer the cooked potatoes and onions to a large bowl, leaving the oil in the skillet.
- In a separate bowl, beat the eggs with a pinch of salt. Add the cooked potatoes and onions to the eggs, stirring gently to combine.
- Heat 2 tablespoons of the reserved oil in the same skillet over medium-low heat. Pour the egg-potato mixture into the skillet and spread it out evenly.
- Cook the tortilla for about 8-10 minutes, or until the bottom is set and golden brown. Use a spatula to gently loosen the edges.
- Place a large plate over the skillet, and carefully invert the tortilla onto the plate. Slide the tortilla back into the skillet, cooked side up, and cook for an additional 5-7 minutes, or until the other side is golden brown and the center is set.
- Transfer the tortilla to a cutting board, and allow it to cool for a few minutes before cutting it into wedges. Serve warm or at room temperature.
Nutrition
Calories: 300kcalCarbohydrates: 25gProtein: 9gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 210mgSodium: 170mgFiber: 3gSugar: 2g
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