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- Root vegetables
Spanish tortilla is a typically Spanish dish consisting of a thick egg omelette made with potatoes and fried in olive oil.
8 people made this
IngredientsMakes: 1 Tortilla
- 1 onion
- butter for frying onions
- 5 potatoes
- oil for deep frying potatoes
- 8 eggs
- 200ml milk
- salt and pepper
- 3 tablespoons olive oil
MethodPrep:15min ›Cook:30min ›Ready in:45min
- Slice the onions thinly and fry in butter - set aside.
- Peel and cut the potatoes into rounds (not too thin or thick - less than 1cm).
- Deep fry the potatoes until you get undercooked c- set aside.
- Whisk eggs, milk, salt and pepper with a fork - set aside. (do not overbeat!)
- In a the onions' frying pan, heat some extra olive oil and mix in the potato chips.
- Make sure the potatoes are lying flat, then pour the egg mixture over into the frying pan.
- When there is virtually no liquid egg left on the surface, turn the tortilla over to cook the other side. To do this, place a flat plate over the pan, carefully invert both so that the omelette is on the plate. Put the pan back on the heat and use the palette knife to gently ease the omelette back in. Give it about 2 minutes more, then turn the heat off and leave it for a further 5 minutes to settle.
- To remove from pan, flip again onto final dish. Slice and serve hot or cold!
The size of the frying pan is important. Diameter can't be too bit or small for the tortilla. If using a larger pan for more people, it should not be too heavy.
Use a non-stick pan if you don't have a well-seasoned frying pan. An enormous asset here is a flat plate that fits the pan.
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My mom has been making Spanish Tortilla all my life. It’s usually something she’ll bring to a brunch or serve as an appetizer. Her recipe has a lot more olive oil than this lighter version, but the great news is that you don’t miss it here! The pimenton aioli takes this tortilla to a whole new level, so don’t skip it (you may want to double it if serving guests). For more classic Spanish recipes, try my Mom’s Spanish Chicken and Rice, Pan con Tomate and Weeknight Seafood Paella.
The main ingredients in Spanish tortillas, also known as tortilla española, are eggs and potatoes. The dish is flavored with olive oil, onions, salt, pepper, and chicken broth.
My only advice is to make sure you put enough salt in the water when boiling the potatoes. I wrote one teaspoon, but you may need more depending on how much water you use.
The Authentic Tortilla Española | Spanish Potato & Onion Omelette
Today we are making Spain´s most iconic dish. We´re talking The Authentic Tortilla Española. This Spanish Potato & Onion Omelette is easy to make, packed with flavors and made with the most simple ingredients.
You will find this classic omelette in almost every single tapas bar and restaurant here in Spain. Now, you can easily make it at home and bring the flavors of Spain into your kitchen.
The secret to this simple recipe, is to use the highest-quality ingredients. Like cage-free organic eggs and a great Spanish Olive Oil. These ingredinets, make all the difference in this Spanish tortilla.
TIPS & TRICKS to Make this Recipe: To make this Spanish tortilla I used a Spanish Omelette Pan. This pan is specifically made to make Spanish tortillas. It makes the flip to cook the other side effort-less. Of course. you can go the traditional way, by using a plate. Just place it over the pan and then flip the pan into the plate and slide back into the pan.
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- 2 tablespoons olive oil, divided
- 1 cup thinly vertically sliced onion
- 4 garlic cloves, minced
- 2 tablespoons chopped fresh oregano, divided
- .38 teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 4 large eggs
- 1 ounce reduced-fat potato chips (such as Kettle Brand), coarsely crumbled and divided
Heat a medium nonstick skillet over medium-high heat. Add 1 tablespoon oil. Add onion and garlic cook 6 minutes, stirring frequently. Remove onion mixture from pan set aside.
Combine 1 tablespoon oregano, salt, pepper, and eggs in a small bowl, stirring with a whisk. Stir in half of crumbled potato chips. Return pan to medium heat. Add remaining 1 tablespoon oil to pan swirl to coat. Add egg mixture cook 1 minute. Lift edges of omelet with a rubber spatula, tilting pan to roll uncooked egg onto bottom of pan. Cook 1 minute or until center just begins to set but is still very soft. Arrange onion mixture evenly over center of omelet. Run spatula around edges and under omelet to loosen from the pan fold in half. Slide omelet onto a plate cut in half. Sprinkle halves evenly with remaining 1 tablespoon oregano and remaining potato chips.
Spanish Omelette Recipe | Easiest Breakfast Recipe | Tortilla Espanola
This is a regular dish from Spain and one of the signature dishes in the Spanish delicacies. It is an omelette produced with eggs, potatoes and onion (optional). Appreciate this dish as a starter or breakfast. It is incredibly yummy when it is warm. Test when and permit me know how you experience about this recipe.
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Put a large non-stick frying pan on a low heat. Cook the onion slowly in the oil and butter until soft but not brown – this should take about 15 mins. Meanwhile, peel the tomatoes (if using) by scoring the skins with a cross, putting them in a bowl and pouring over just-boiled water. Drain the water after 2-3 mins and the skins will peel away easily. You can then coarsely grate them.
Add the potatoes to the pan, then cover and cook for a further 15-20 mins, stirring occasionally to make sure they fry evenly. When the potatoes are soft and the onion is shiny, crush 2 garlic cloves and stir in, followed by the beaten eggs.
Put the lid back on the pan and leave the tortilla to cook gently. After 20 mins, the edges and base should be golden, the top set but the middle still a little wobbly. To turn it over, slide it onto a plate and put another plate on top, turn the whole thing over and slide it back into the pan to finish cooking.
Once cooked, transfer to a plate and serve the tortilla warm or cold, scattered with the chopped parsley. To accompany the tortilla, take slices of warmed baguette, stab all over with a fork and rub with the remaining garlic, pile on the grated tomatoes and season with sea salt and a drizzle of olive oil.
- 8 large eggs
- Kosher salt
- 2 cups (475ml) extra-virgin olive oil (see note)
- 1 1/2 pounds (700g) Yukon Gold potatoes, peeled, halved, and thinly sliced crosswise
- 3/4 pound (350g) yellow onions, thinly sliced
- Allioli, for serving
In a large bowl, beat eggs vigorously with a large pinch of salt until frothy. Set aside.
Meanwhile, in a 10-inch nonstick or well-seasoned carbon steel skillet, heat oil over medium-high heat until shimmering. Add potatoes and onions they should gently (but not vigorously) bubble in the oil. Regulating heat to maintain a gentle bubbling, cook, stirring occasionally, until potatoes and onions are meltingly tender, about 25 minutes. Set a fine-mesh strainer over a heatproof bowl and drain potatoes and onions of excess oil. Reserve oil.
Transfer potatoes and onions to a medium heatproof bowl and season generously with salt, stirring well to combine. Beat eggs vigorously to re-froth, then scrape potato and onion in and stir until thoroughly combined. Set aside for 5 minutes.
Meanwhile, wipe out skillet. Add 3 tablespoons (45ml) reserved frying oil to skillet and set over medium-high heat until shimmering. Scrape egg mixture into skillet and cook, swirling and shaking pan rapidly, until bottom and sides begin to set, about 3 minutes. Using a heatproof spatula, press the edges in to begin to form the tortilla's puck shape. Continue to cook, adjusting heat to prevent bottom of tortilla from burning, until beginning to set around edges, about 3 minutes longer.
Working over a sink or garbage can, place a large overturned flat plate or lid on top of skillet, set hand on top (using a dish towel if you are sensitive to heat), and, in one very quick motion, invert tortilla onto it. Add 1 more tablespoon (15ml) reserved oil to skillet and return to heat. Carefully slide tortilla back into skillet and continue to cook until second side is beginning to firm up, about 2 minutes. Use rubber spatula to again press the sides in all around to form a rounded puck shape. Continue to cook tortilla until lightly browned on second side but still tender in the center when pressed with a finger, about 2 minutes longer. If desired, you can flip tortilla 2 to 3 more times during these last minutes of cooking, which helps to cook the center more evenly and reinforce the shape.
Carefully slide tortilla out of skillet onto a clean plate (or invert it onto a clean plate using same method as before) and let stand at least 5 minutes before serving with allioli. Tortilla can be cut into wedges for a larger meal or into cubes for an hors d'oeuvre–sized snack. It is just as good, if not better, at room temperature. Leftover tortilla can be refrigerated up to 3 days allow to return to room temperature before serving. Remaining frying oil can be used in other dishes it has an excellent flavor thanks to the long cooking with potato and onion.
How to make Spanish omelette
- Mix eggs: Whisk the eggs well in a large bowl with salt and pepper to taste.
- Fry potatoes: Heat the olive oil in a non-stick skillet, 10-12 inches in diameter, over medium-high heat. Add the potatoes, then fry until soft and golden brown. Transfer the potatoes from the skillet to the egg bowl using a slotted spoon.
- Fry onion: Add the onion to the same skillet, and fry for 3-5 minutes until golden. Transfer the onion from the pan the same bowl with the eggs and potatoes and drain the oil, leaving a few tablespoons in the skillet. Gently stir the potatoes with the onion and eggs.
- Cook & flip: Pour the egg mixture into the skillet and reduce the heat to low. Use a spatula to even out the surface. Cover with a lid and cook for 3-4 minutes until the edges are completely set. Loosen the edges with a spatula. Place a large plate over the omelette, and use your hand to carefully hold the plate against the omelette. Firmly grip the skillet handle and in one swift motion, flip the omelette over onto the plate.
- Finish: Slide the omelette off the plate back into the skillet, with the cooked side now facing upwards. Cook for another 3-4 minutes until completely cooked through.
- Serve: Remove the omelette from the pan by either sliding it out onto a plate, or you can repeat the flipping step with a large plate. Garnish with chives and serve.
Heat oil in a large ovenproof skillet over medium heat. Add potatoes, onion, and salt. Use a heatproof spatula to coat potatoes with oil. When oil begins to bubble, reduce heat to medium-low and cook, turning frequently, until potatoes are tender but not browned, 20–25 minutes.
Using a slotted spoon, transfer potatoes and onion to a large heatproof bowl. Add eggs and stir gently to combine do not break up potatoes. Strain oil into a glass measuring cup wipe out skillet.
Heat 3 Tbsp. reserved oil from measuring cup in skillet over medium-high heat. Add egg-potato mixture and cook, stirring constantly but gently to keep potatoes intact, until eggs begin to set (eggs will look scrambled), about 2 minutes. Spread mixture in an even layer reduce heat to medium-low. Preheat broiler to high.
Cook tortilla, shaking pan occasionally to prevent it from sticking, until eggs are nearly cooked through, about 12 minutes. Transfer skillet to oven and broil until top of tortilla is just cooked, about 2 minutes.
Remove from oven. Invert a large plate over skillet. Using oven mitts (skillet and potatoes will be very hot use caution), hold plate firmly over skillet and flip, releasing tortilla onto plate. Let sit at room temperature for at least 20 minutes and up to 2 hours before serving.
How would you rate Spanish Tortilla?
This is a perfectly satisfying meal without feeling too heavy. We served it for dinner with a garlic aoli and a simple salad. Love this, it will become a staple in our dinner rotation. Just don't forget to tell your husband that the pan just came out of the oven when you ask him to flip it out.
absolutely delicious. don't forget the manchego and olives to go with.
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- 2 tablespoons olive oil
- 1 onion (about 8 oz.), peeled, halved, and thinly sliced crosswise
- 2 pounds thin-skinned potatoes, peeled and sliced into 1/8-inch-thick rounds
- ¾ teaspoon salt
- ½ teaspoon pepper
- 5 large eggs
Pour olive oil into a 10- to 12-inch nonstick ovenproof frying pan over medium-high heat when hot, add onion and stir often until limp, about 5 minutes. Add potatoes, 1/2 teaspoon salt, and 1/4 teaspoon pepper mix to coat. Add 1/3 cup water and bring to a boil reduce heat to medium, cover, and cook until potatoes are tender when pierced, about 10 minutes. If any liquid remains in pan, boil, uncovered, until evaporated, 1 to 2 minutes.
Meanwhile, in a large bowl, beat eggs with 1/4 teaspoon salt and 1/4 teaspoon pepper to blend. Add potato mixture and mix gently. Place unwashed frying pan over medium-high heat when hot, pour in egg mixture. Reduce heat to medium-low and cook until eggs begin to set and bottom is lightly browned, 5 to 8 minutes.
Transfer pan to oven and broil tortilla about 6 inches from heat until top is set, 3 to 5 minutes. Run a spatula between tortilla and pan to loosen invert tortilla onto a plate. Cut into wedges and serve warm or at room temperature.