Breads & Bakingcookwell
Tortilla Española
Spain’s famed dish, also known as tortilla de patatas.
👥 4 Servings⏱️ Prep & Cook: 45 min👤 Keith McBrayer📖 cookwell
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●frying pan
- ●colander
- ●cutting board
📝 Preparation Steps
1
Pick the right pan
2
Choose a standard, round frying pan with gently sloping sides. The final tortilla will take the shape of your pan, so it's crucial that it can slide out easily.
3
Fry the potatoes & onions
Potatoes, 3 partsOnions, 1 part
4
Fill the pan about 1/3 of the way with olive oil. Set over medium-high heat and add the sliced potatoes and onions, and a large pinch of salt. Shallow fry until softened.
Olive Oil,Potatoes, 3 partsOnions, 1 partSalt,
5
Drain the oil & add the eggs
Eggs, 6
6
Use a colander to drain the potatoes. save the oil for another use Add the softened potato mix back to the pan, and pour over enough beaten eggs to fully cover and fill in gaps. Mix together and let it cook over low heat undisturbed.
Potatoes, 3 partsEggs, 6
7
Set & flip the tortilla
8
Let the mixture fully set on the bottom, and wait until the top is firming up some. Add a large plate over the top of the pan, and confidently flip the half-cooked tortilla onto the plate. Slide the inverted tortilla back into the pan to finish cooking the raw underside. Once the tortilla is cooked through, shake it to release and slide it onto a plate or cutting board. Slice like a pie for service.
Nutrition Facts
calories
1464
fat Content
45 g
protein Content
61 g
carbohydrate Content
209 g
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