Spanish tortilla
Learn how to make an authentic Spanish tortilla with our simple recipe. Featuring rich potatoes, fresh eggs, and flavorful ingredients like onion, garlic, and red pepper, this classic dish is perfect for any meal. With a dash of paprika and a hint of olive oil, it's both nutritious and delicious. Try it today!
- 11 Mar 2025
- Cook time 30 min
- Prep time 20 min
- 6 Servings
- 8 Ingredients
The Spanish tortilla, also known as 'tortilla de patatas,' is a classic dish that holds a special place in Spanish cuisine. This simple yet delicious dish combines potatoes, eggs, and a few other ingredients to create a savory and satisfying meal. Perfect for breakfast, lunch, or dinner, this versatile recipe is sure to please everyone at the table.
Ingredients:
Instructions:
- Peel and thinly slice the potatoes. You can use a mandolin slicer for uniform slices.
- Heat 1 tablespoon of olive oil in a large non-stick skillet over medium heat.
- Add the potato slices to the skillet and cook them slowly until they are tender and beginning to brown, about 10-15 minutes. Stir occasionally to prevent sticking.
- While the potatoes are cooking, finely chop the onion and mince the garlic.
- Dice the red pepper into small pieces.
- Once the potatoes are cooked, remove them from the skillet and set them aside.
- In the same skillet, add a little more olive oil if needed, and sauté the onions until they are soft and translucent, about 5 minutes.
- Add the minced garlic and diced red pepper to the skillet. Cook for another 3-4 minutes until the vegetables are tender.
- In a large mixing bowl, crack the 6 eggs and beat them lightly.
- Add 1/3 cup of milk and 1 teaspoon of paprika to the eggs. Mix well to combine.
- Add the cooked potatoes to the egg mixture in the bowl. Stir gently to coat the potatoes evenly.
- Add the sautéed onions, garlic, and red pepper to the egg and potato mixture. Stir to combine.
- Pour the entire mixture back into the skillet and spread it out evenly.
- Cook on low to medium heat until the eggs start to set around the edges, about 5-7 minutes. You may need to cover the skillet to help the eggs cook evenly.
- Once the edges are set, you can finish cooking the tortilla in one of two ways:
- Option 1: Place a large plate over the skillet, invert the tortilla onto the plate, then slide it back into the skillet to cook the other side for an additional 3-5 minutes.
- Option 2: If you prefer, you can finish cooking the tortilla by placing the skillet under a preheated broiler for about 3-4 minutes until the top is fully set and lightly golden.
- Allow the tortilla to cool slightly before slicing.
- Serve warm or at room temperature with a side salad or crusty bread.
Tips:
- Choose starchy potatoes like Russets or Yukon Golds for a better texture.
- Cut the potatoes and onions into uniform pieces to ensure even cooking.
- Cook the potatoes on a moderate heat to prevent them from browning too quickly while allowing them to become tender.
- Use a non-stick skillet to make flipping the tortilla easier.
- Let the tortilla rest for a few minutes after cooking to allow the flavors to meld and make slicing easier.
The Spanish tortilla is a delightful dish that is both simple to prepare and incredibly satisfying. With its crispy exterior and tender, flavorful interior, it's no wonder this dish has become a staple in Spanish households. Try this recipe today to bring a taste of Spain into your kitchen, and don't forget to experiment with different ingredients to put your own twist on this timeless dish.
| Nutrition Facts | |
|---|---|
| Serving Size | 220 grams |
| Energy | |
| Calories 170kcal | 9% |
| Protein | |
| Protein 9g | 6% |
| Carbohydrates | |
| Carbohydrates 24g | 7% |
| Fiber 3.45g | 9% |
| Sugar 4.27g | 4% |
| Fat | |
| Fat 8g | 9% |
| Saturated 2.06g | 7% |
| Cholesterol 210mg | - |
| Vitamins | |
| Vitamin A 160ug | 17% |
| Choline 190mg | 34% |
| Vitamin B1 0.16mg | 13% |
| Vitamin B2 0.30mg | 23% |
| Vitamin B3 1.44mg | 9% |
| Vitamin B6 0.47mg | 28% |
| Vitamin B9 70ug | 17% |
| Vitamin B12 0.59ug | 25% |
| Vitamin C 55mg | 60% |
| Vitamin E 1.18mg | 8% |
| Vitamin K 4.18ug | 3% |
| Minerals | |
| Calcium, Ca 60mg | 5% |
| Copper, Cu 0.13mg | 15% |
| Iron, Fe 2.02mg | 18% |
| Magnesium, Mg 36mg | 9% |
| Phosphorus, P 180mg | 15% |
| Potassium, K 640mg | 19% |
| Selenium, Se 16ug | 30% |
| Sodium, Na 80mg | 5% |
| Zinc, Zn 1.14mg | 10% |
| Water | |
| Water 180g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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