Ingredients
-
1 1/2,1
-
1 1/2,3
-
6 to 8,2
-
1/2,1/4
-
6,1/4
-
1/4
-
2
-
-
-
-
-
-
-
-
Directions
My mom has been making Spanish Tortilla all my life. Its usually something shell 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 dont miss it here! The pimenton aioli takes this tortilla to a whole new level, so dont skip it (you may want to double it if serving guests). For more classic Spanish recipes, try my Moms Spanish Chicken and Rice, Pan con Tomate and Weeknight Seafood Paella.,The main ingredients in Spanish tortillas, also known as tortilla espaola, 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.,Grated garlic,Mayonnaise,Lemon juice,Smoked paprika,Kosher salt,Open-Faced Omelet with Avocado and Pico de Gallo,Cacio e Pepe Frittata with Cauliflower and Lemony Yogurt,Cottage Cheese Egg and Sausage Frittata,Omelet Tortilla Breakfast Wrap,Caramelized Onion, Red Pepper, and Zucchini Frittata
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
When the Water Boils, Add 1 Teaspoon Salt and the Potatoes and Cook, Stirring Occasionally, Until the Potatoes Are Tender but not Falling Apart, 10 to 14 Minutes |
|
2
Done
|
Drain the Potatoes and Let as Much of the Water Drip Off as Possible. |
|
3
Done
|
Meanwhile, Put the Broth and Onions Into an 8- or 9-Inch Non-Stick Skillet Over Medium-Low Heat. |
|
4
Done
|
Cook the Onions, Stirring Occasionally and Turning Down the Heat If They Start to Brown, Until They Are Very Tender and the Broth Has All Cooked Off, 15 to 18 Minutes Adding More Broth If Needed. |
|
5
Done
|
Remove Onions (can Put With Potatoes). Wipe Out the Pan. |
|
6
Done
|
Crack the Eggs Into a Large Bowl and Beat. Season With the Remaining 1/2 Teaspoon Salt and the Pepper. Add the Potatoes and Onions and Gently Combine. |
|
7
Done
|
Put the Clean Nonstick Skillet Over Medium Heat and Coat the Bottom With 1 Tablespoon Olive Oil. |
|
8
Done
|
Add the Egg Mixture and Use a Rubber Spatula to Press Down the Mixture and Smooth Out the Top. Cook Until the Edges Are Set, Then Turn the Heat Down to Medium-Low. Continue Cooking Until the Top Is Mostly Set, 12 to 15 Minutes Total. |
|
9
Done
|
Carefully Run Your Spatula Around and Under the Tortilla to Make Sure It's not Stuck Anywhere, Then Flip the Tortilla: Turn Off the Heat and Cover the Skillet With a Larger Plate. Protect Your Hands With Towels or Oven Mitts, Then Grab the Pan and the Plate on Two Sides and Flip. |
