Easy Spanish Tortilla Recipe
User Reviews
4.8
Easy Spanish Tortilla Recipe
Description
Easy Spanish Tortilla Recipe uses medium eggs combined with thinly sliced russet potatoes, onions, and scallions cooked gently in extra virgin olive oil. Simmering the vegetables ensures they become tender without browning aggressively. The potatoes and onion are then drained and mixed with whisked eggs seasoned with salt and optional sweet paprika.
The mixture is cooked in a skillet with reserved olive oil until mostly set, then finished under the oven broiler for a firm texture with a lightly browned top. Alternatively, it can be flipped with a plate and cooked on the other side on stovetop. The result is a dense, tender omelette with layers of softly cooked potato and onion enveloped by silky eggs.
This tortilla is served warm or at room temperature, often as a tapa or light meal. Leftovers store well in the refrigerator and can be eaten cold. The recipe suggests reserving the flavored olive oil for other dishes to add onion aroma.
Ingredients
- 10 egg medium
- salt
- 1 tsp paprika optional, sweet, Spanish
- 1 cup extra virgin olive oil
- 1 1/2 lb russet potato or 2 to 3 russet potatoes), peeled, halved and sliced cross-wise
- 1 onion peeled, halved and sliced cross-wise, large, yellow
- 4 scallion trimmed, chopped (both white and green portions
Instructions
- In a big bowl, whisk together the eggs, salt, and paprika. Set aside for now.
- Prepare a 10-inch oven-proof nonstick skillet or a well-seasoned cast iron skillet. Heat the olive oil in the skillet over medium-high heat until shimmering but not smoking.
- Add the potatoes, onions, and scallions to the oil (at first, they won't all seem to fit, but with a little stirring, they'll compress as they cook). Lower the heat immediately to medium-low and watch to control the heat and make sure it simmers gently. Cook for 25 minutes, stirring occasionally, until the potatoes are very tender.
- Use a heat-safe strainer over a heat-safe bowl to drain the olive oil (reserve the oil aside for now).
- Season the potatoes well with kosher salt and add them to the egg mixture in the bowl.
- Turn the oven broiler on.
- In the skillet, heat 3 tablespoons of the reserved olive oil over medium heat. Pour in the egg and potato mixture, and gently press to even out the top. Reduce the heat to medium-low. Cook until you see the edges of the omelette begin to set and firm up then put the pan under the broiler to finish cooking. Broil for about 5 minutes, watching carefully until the eggs are cooked through and the top of the omelette browns slighlty (see notes if you prefer to finish cooking on stovetop).
- Allow the tortilla a few minutes before serving.
- To serve, invert the tortilla onto a large serving platter (you may need to loosen the edges using a spatulla). Cut into 6 slices and serve.
Notes
- To finish cooking on the stovetop without broiler, invert the tortilla onto a plate when partially set, then slide it back into the skillet to cook the other side fully.
- Make the tortilla ahead and refrigerate in a sealed container; it tastes good cold or at room temperature.
- Reserve leftover olive oil used for cooking the potatoes and onion for other recipes to infuse flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 381 kcal
% Daily Value*
| Calories | 381kcal | 19% |
| Carbohydrates | 23.5g | 8% |
| Protein | 12g | 24% |
| Saturated Fat | 5.3g | 27% |
| Sodium | 112.8mg | 5% |
| Potassium | 630.5mg | 13% |
| Fiber | 2.1g | 8% |
| Vitamin A | 639.9IU | 13% |
| Vitamin C | 9.3mg | 10% |
| Calcium | 65.8mg | 7% |
| Iron | 2.7mg | 15% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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