Tortilla
Tortilla de Patatas, or Spanish Omelette, is a simple yet flavorful dish made with potatoes, onions, eggs, and olive oil. This classic recipe is ideal for serving hot or cold as a main or a tapa.
Cook time 30 min
Prep time 10 min
Ingredients:
2 potatoes1 onion
1/4 cup olive oil
6 eggs
Tortilla de Patatas, or Spanish Omelette, is a traditional dish from Spain that is both simple and delicious. This classic recipe combines the humble ingredients of potatoes, onions, olive oil, and eggs to create a versatile dish that can be served hot or cold, as a main course or as a tapa. Let's dive into how to prepare this delightful and hearty dish.
Instructions:
- Peel the potatoes and slice them thinly (you can use a mandoline slicer for uniform slices).
- Peel and finely chop the onion.
- Heat the olive oil in a large, non-stick skillet over medium heat.
- Add the sliced potatoes to the skillet and cook for about 5 minutes, stirring occasionally so they cook evenly.
- Add the chopped onions to the skillet and continue cooking for another 10-15 minutes, or until the potatoes are tender and the onions are soft and translucent. Stir occasionally to prevent sticking or burning.
- Once done, use a slotted spoon to remove the potatoes and onions from the skillet, draining off any excess oil. Set aside in a bowl.
- In a large mixing bowl, crack the 6 eggs and beat them well.
- Add a pinch of salt and some pepper to the eggs (adjust to taste).
- Gently stir in the cooked potatoes and onions, ensuring they are well coated with the egg mixture.
- Remove any extra oil from the skillet, leaving just a light coating.
- Pour the egg, potato, and onion mixture back into the skillet, spreading it out evenly.
- Cook over medium-low heat for about 5-7 minutes, or until the edges start to set and the bottom is golden brown. You may need to run a spatula around the edges to prevent sticking.
- To flip the tortilla, place a large, flat plate over the skillet. Carefully invert the skillet so the tortilla transfers onto the plate.
- Slide the tortilla back into the skillet, uncooked side down, to cook the other side. Continue cooking for another 4-5 minutes, or until the tortilla is fully set and cooked through.
- Once cooked, slide the tortilla out of the skillet onto a serving plate.
- Let it cool for a few minutes before slicing.
- Serve warm or at room temperature. Enjoy your delicious Spanish Tortilla!
Cooking Tortilla de Patatas is an excellent way to bring a taste of Spanish cuisine to your kitchen. With just a few simple ingredients and some easy techniques, you can create a dish that is both comforting and versatile. Enjoy your homemade tortilla as a tapa with friends, or as a hearty meal any time of day!
Tortilla FAQ:
To check if the tortilla is fully cooked, gently shake the skillet. The tortilla should be set and should not jiggle in the center. A toothpick or knife inserted into the middle should come out clean. If it’s still runny, cook a few more minutes.
Yes, you can make the tortilla in advance. Store it in an airtight container in the refrigerator for up to 3 days. It can be served cold or reheated in a skillet or microwave.
If you want to substitute potatoes, consider using sweet potatoes or zucchini. Keep in mind that cooking times may vary, so adjust accordingly to ensure they are tender.
A 10-inch non-stick skillet works best for cooking this tortilla. It allows enough space for the ingredients to cook evenly while maintaining thickness.
To prevent sticking, ensure you use a non-stick skillet and leave some oil in the pan after cooking the potatoes and onions. Additionally, running a spatula along the edges before flipping can help loosen it.
Tips:
- Use a non-stick pan to prevent the tortilla from sticking and ensure it cooks evenly.
- Cook the potatoes and onions over medium-low heat to avoid burning and ensure they become tender and flavorful.
- Let the mixture cool slightly before adding the eggs to prevent them from scrambling.
- To flip the tortilla, place a large plate over the pan, quickly invert the tortilla onto the plate, and then slide it back into the pan. This can be tricky, so practice makes perfect!
- Allow the tortilla to rest for a few minutes after cooking, which will make it easier to slice and serve.
Nutrition per serving
6 ServingsCalories 130kcal
Protein 8g
Carbohydrates 14g
Fiber 1.91g
Sugar 2.20g
Fat 16g
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