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Authentic Spanish Tortilla Recipe: A Classic Staple

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Ingredients

Adjust Servings:
1/4 cup plus 2 tablespoons. extra virgin olive oil
1 1/4 lbs red bliss potatoes, peeled and sliced thin (about 1/8th inch)
1 onion, halved and sliced very thin
kosher salt & freshly ground black pepper, to taste
8 large eggs

Nutritional information

248.4
Calories
139 g
Calories From Fat
15.5 g
Total Fat
3.4 g
Saturated Fat
248 mg
Cholesterol
112.6 mg
Sodium
17.2 g
Carbs
1.9 g
Dietary Fiber
2.2 g
Sugars
10.4 g
Protein
188g
Serving Size

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Authentic Spanish Tortilla Recipe: A Classic Staple

Features:
    Cuisine:

    Just great! I added a little crumbled bacon and served with sauted spinach and tomatoes. Made half for two of us. Easy peasy and delicious!

    • 65 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    Tortilla Espanola (Traditional Spanish Potato Omelete) , This Spanish influenced recipe is adapted by chef Mario Batali Tortilla Espanola is a very common, simple and delicious dish found in most areas of Spain This version has a high ratio of potatoes to eggs (the way I like it!) You could serve this as a tapas offering, breakfast, a sidedish or a non-meat main dish Enjoy , Just great! I added a little crumbled bacon and served with sauted spinach and tomatoes Made half for two of us Easy peasy and delicious!


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    Steps

    1
    Done

    Heat 1/4 Cup of the Olive Oil in a Large Cast-Iron Skillet.

    2
    Done

    Add the Potato and Onion Slices, Season With Salt and Pepper and Cook Over Moderate Heat, Stirring Frequently, Until the Potatoes and Onion Are Tender but not Browned, About 15 Minutes.

    3
    Done

    in a Large Bowl, Lightly Beat the Eggs and Season With Salt and Pepper.

    4
    Done

    Gently Scrape the Potato Mixture Into the Large Bowl Containing the Eggs. (make Sure not to Leave Any of the Potato Mixture in the Skillet.).

    5
    Done

    Return the Empty Skillet to the Heat and Add the Remaining 2 T. Olive Oil.

    6
    Done

    Add the Egg Mixture (with Potatoes and Onions), Spreading It Out in an Even Layer.

    7
    Done

    Cover and Cook Over Low Heat Until the Tortilla Is Set on the Bottom and Edge , About 10 Minutes.

    8
    Done

    Set a Large Plate Over the Skillet and Carefully Invert the Tortilla Onto the Plate and Back to the Skillet to Cook the Other Side For a Few Minutes, When Done, Slide in to Serving Plate.

    9
    Done

    Let Stand For 5 Minutes.

    10
    Done

    Cut Into Wedges and Serve Warm or at Room Temperature.

    11
    Done

    Note: the Tortilla Can Stand at Room Temperature For 3 Hours Before Serving.

    Avatar Of Hazel-Ann Price

    Hazel-Ann Price

    Grill master known for his perfectly seared and tender meats with a kiss of smoke.

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