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Spanish Tortilla
Recipe

8 INGREDIENTS • 19 STEPS • 35MINS

Spanish Tortilla

5
1 rating
The Tortilla de Patata, known elsewhere as a Spanish Tortilla, is a simple and satisfying dish loved by all in Spain.
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Julia Eats
Julia Eats is a blog that aims to share the fun of exploring and learning about local gastronomy on their food crawls throughout the world.
https://juliaeats.com
The Tortilla de Patata, known elsewhere as a Spanish Tortilla, is a simple and satisfying dish loved by all in Spain.
35MINS
Total Time
$2.89
Cost Per Serving
Ingredients
Servings
6
US / Metric
Onion
1
Onion, Medium
Garlic
4 cloves
Egg
7
Eggs, room temperature
Extra-Virgin Olive Oil
as needed
Extra-Virgin Olive Oil
Salt
2 Tbsp
Salt
to taste
Nutrition Per Serving
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Calories
168
Fat
5.5 g
Protein
9.6 g
Carbs
20.7 g
Add to plan
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Spanish Tortilla
Save
author_avatar
Julia Eats
Julia Eats is a blog that aims to share the fun of exploring and learning about local gastronomy on their food crawls throughout the world.
https://juliaeats.com
Cooking InstructionsHide images
step 1
Fill a large pot with water, add Salt (2 Tbsp) and bring to a boil.
step 2
Peel the Yukon Gold Potatoes (4) then cut them in half, and slice into 1/8 to 1/4 inch slices.
step 2 Peel the Yukon Gold Potatoes (4) then cut them in half, and slice into 1/8 to 1/4 inch slices.
step 3
Add the potatoes to the boiling water and cook, stirring occasionally to prevent sticking, until a knife blade easily pokes through the potato, about 10 minutes.
step 3 Add the potatoes to the boiling water and cook, stirring occasionally to prevent sticking, until a knife blade easily pokes through the potato, about 10 minutes.
step 4
Remove potatoes with a slotted spoon onto a plate and set aside to cool.
step 4 Remove potatoes with a slotted spoon onto a plate and set aside to cool.
step 5
Quarter the Onion (1).
step 6
Cut onion quarters into 1/4 inch slices.
step 6 Cut onion quarters into 1/4 inch slices.
step 7
Thinly slice the Garlic (4 cloves).
step 8
Saute onions in Extra-Virgin Olive Oil (as needed) over medium heat until they begin to soften, about 3 minutes. Add garlic slices and continue cooking for 2 additional minutes. Do not allow them to brown.
step 8 Saute onions in Extra-Virgin Olive Oil (as needed) over medium heat until they begin to soften, about 3 minutes. Add garlic slices and continue cooking for 2 additional minutes. Do not allow them to brown.
step 9
Remove onions and garlic from pan and set aside on a plate to cool.
step 10
Whisk Eggs (7) in a large bowl and season with Salt (to taste) and Ground Black Pepper (to taste).
step 11
When vegetables are cool, add the onions, garlic, and potatoes to the egg mixture and stir gently with a spatula until combined.
step 11 When vegetables are cool, add the onions, garlic, and potatoes to the egg mixture and stir gently with a spatula until combined.
step 12
Prepare two medium-sized non-stick pans, preferably one slightly bigger than the other, by coating with a layer of Extra-Virgin Olive Oil (as needed) making sure to coat the sides. In the smaller pan, pour in enough olive oil to cover the bottom. This is the one you will start with.
step 12 Prepare two medium-sized non-stick pans, preferably one slightly bigger than the other, by coating with a layer of Extra-Virgin Olive Oil (as needed) making sure to coat the sides. In the smaller pan, pour in enough olive oil to cover the bottom. This is the one you will start with.
step 13
Warm the larger pan on low heat. Heat the smaller pan on high heat until just before the oil begins to smoke, then reduce to medium-low heat. The pan needs to be hot enough to set the eggs as soon as they hit the pan, but not so hot as to burn the tortilla.
step 14
Pour the egg/potato/onion mixture into the pan and smooth down the potatoes on top so that they are covered with egg.
step 15
Cover with the larger pan (or a lid) to retain heat. Every few minutes, run a spatula around the edges to keep the tortilla from sticking.
step 15 Cover with the larger pan (or a lid) to retain heat. Every few minutes, run a spatula around the edges to keep the tortilla from sticking.
step 16
When the egg is firmly set around the edges but still jiggly in the center, about 15 minutes, place the larger pan on top and invert both pans so that the tortilla flips into the larger pan.
step 16 When the egg is firmly set around the edges but still jiggly in the center, about 15 minutes, place the larger pan on top and invert both pans so that the tortilla flips into the larger pan.
step 17
Bring the tortilla back up to medium-high heat to cook the bottom side. In the meantime, wipe the smaller pan clean and re-coat with Extra-Virgin Olive Oil (as needed).
step 18
When the bottom is cooked through, about 3-5 minutes, flip the tortilla back into the smaller pan and cook for 1-2 minutes to reform the shape.
step 18 When the bottom is cooked through, about 3-5 minutes, flip the tortilla back into the smaller pan and cook for 1-2 minutes to reform the shape.
step 19
Slide or flip the entire tortilla onto a plate. Serve warm or at room temperature.
step 19 Slide or flip the entire tortilla onto a plate. Serve warm or at room temperature.
Tags
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Breakfast
Dairy-Free
Budget-Friendly
Gluten-Free
Comfort Food
Shellfish-Free
Kid-Friendly
Dinner
Vegetarian
Spanish
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