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RECIPE
6 INGREDIENTS14 STEPS1hr 10min

Tortilla Española

4.2
6 Ratings
This is a versatile dish which can be eaten warm, at room temperature, or even cold. It’s great for breakfast, lunch, dinner, or even just as a snack.
Tortilla Española Recipe | SideChef
This is a versatile dish which can be eaten warm, at room temperature, or even cold. It’s great for breakfast, lunch, dinner, or even just as a snack.
Hapa Nom Nom
Photographer who discovered her love of food while living in Italy. Creates accessible recipes that blend flavors, origins, & culinary styles.
http://www.hapanom.com
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Fulfilled by
Hapa Nom Nom
Photographer who discovered her love of food while living in Italy. Creates accessible recipes that blend flavors, origins, & culinary styles.
http://www.hapanom.com
1hr 10min
Total Time
$3.49
Cost Per Serving

Ingredients

US / METRIC
Servings:
4
Serves 4
1/2 cup
2
Large  Potatoes
2
Large  Onions
1 tsp
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Nutrition Per Serving

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CALORIES
419
FAT
34.0 g
PROTEIN
9.8 g
CARBS
19.2 g

Cooking Instructions

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Step 1
Peel and cut the Potatoes (2) into 1/4 inch slices.
Step 2
Cut the Onions (2) into 1/4 slices.
Step 3
Heat 2/3 of the Olive Oil (1/2 cup) in a 8-9 inch skillet (nonstick helps). Add the slices of potatoes in a single layer, covering the bottom of the pan, then alternate layers of potato with layers of onion.
Step 4
Cover the pan and cook on medium-low heat, lifting and turning the vegetables occasionally until the potatoes are fork tender. This will take approximately 30-45 minutes.
Step 5
Beat the Eggs (5) in a bowl, until slightly foamy.
Step 6
Once the vegetables are tender, lift them out with a slotted spoon and drain in a colander.
Step 7
Once the vegetables have drained, season with Salt (1 tsp) and Ground Black Pepper (1/4 tsp) , lift and turn the potatoes and onions to combine.
Step 8
Add the potatoes and onions to the beaten eggs, pressing them down until they are completely submerged. Let mixture stand for 10-15 minutes.
Step 9
Wipe out the pan, then heat 2-3 tbs of the olive oil over medium-high heat. Add the egg mixture to the pan and quickly spread it out with a spatula. Cover and reduce the heat to medium-low. Shake the pan occasionally to prevent it from sticking.
Step 10
Around 8 minutes, gently lift the edges of the tortilla – the potatoes should begin to brown underneath and the edges will shrink slightly. Cook for approximately 2 more minutes or until golden brown underneath. Remove from heat.
Step 11
Very gently, using the thinest and most flexible spatula you have (I use a fish spatula), work your way around the tortilla carefully working the tool all along the sides and then underneath to loosen the tortilla.
Step 12
Place a plate (slightly larger than the pan) on top of the skillet. Using oven mitts, quickly turn the tortilla upside down on to the plate.
Step 13
Over medium-low heat add the remaining 2-3 tbs of oil in the pan, then slide the tortilla back into the pan to cook the other side – about 3-4 minutes.
Step 14
Transfer the tortilla to a plate or board and serve!
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Nutrition Per Serving
Calories
419
% Daily Value*
Fat
34.0 g
44%
Saturated Fat
6.0 g
30%
Trans Fat
0.0 g
--
Cholesterol
227.8 mg
76%
Carbohydrates
19.2 g
7%
Fiber
2.6 g
9%
Sugars
3.4 g
--
Protein
9.8 g
20%
Sodium
738.3 mg
32%
Vitamin D
1.2 µg
6%
Calcium
52.3 mg
4%
Iron
1.5 mg
8%
Potassium
194.2 mg
4%
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