Easy Spanish Tortilla Recipe

Thinly sliced potatoes, onions, and eggs are gently fried in olive oil to make Spanish tortilla. It is called Torta Espnaola or Torta de Patates and is best served room temperature or chilled, making it the ideal make-ahead meal!

Ingredient

– 10 medium egg – Salt – 1 teaspoon sweet Spanish paprika, optional – 1 cup extra virgin olive oil – 1 ½ lb russet potatoes (or 2 to 3 russet potatoes), peeled, halved and sliced cross-wise – 1 large yellow onion, peeled, halved and sliced cross-wise – 4 scallions, trimmed, chopped

Direction

In a large bowl, mix eggs, salt, and paprika. Save now.A 10-inch oven-proof nonstick or well-seasoned cast iron pan. Heat olive oil in the skillet on medium-high until shimmering but not smoking.

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With some tossing, oil-cooked potatoes, onions, and scallions compress. Turn heat down to medium-low immediately and check for mild bubbling. Cook potatoes 25 minutes, stirring.

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Drain olive oil in a heat-safe strainer over a basin (save the oil).Add kosher salt-seasoned potatoes to the bowl of egg mixture.Use the oven broiler.

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Over medium heat, heat 3 tablespoons of reserved olive oil in the skillet. Add the egg-potato mixture and press to level. Turn heat down to medium-low. Finish cooking the omelette under the broiler once the edges set and firm up.

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 If you want to continue cooking on the stovetop, see notes. Broil for 5 minutes until the eggs are cooked through and the top browns slightly.Give the tortilla a few minutes before serving.

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To serve, flip the tortilla over onto a big plate. You may need to use a spatula to open the ends. Serve after cutting into six pieces.

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also see

also see

Simple One Pan Spanish Chicken And Rice Recipe