Recipe

Spanish Tortilla Recipe

	Vainwi / All my dishes 1 year, 10 months ago Traditional Spanish Tortilla - really easy and delicious. To scale the recipe, figure one potato and one egg per person, adjust onion and salt accordingly. I've made a few adjustments to the recipe, it's not quite as traditional as it started out... More Prep:10m Cook:50m Servings:4	Vainwi
	potatoes onions eggs tortilla easy delicious creamy vegetarian

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jencathen

goblue434

1fastknife

Ingredients

1 large onion, thinly sliced

2 cloves garlic, minced or pressed (or 1 tsp jarred)

4 medium potatoes (I prefer gold fleshed but you can use whatever you'd like), peeled, washed and dried

1 tsp salt

pepper to taste

5 tbls olive oil

4 eggs

Directions

Put 1 tlbs olive oil in large pan, heat on medium and add onions and garlic. Cook slowly until onion is translucent - don't brown!

While the onions and garlic are cooking, cut the potatoes in half lengthwise and slice fairly thin. Toss potatoes with 3 tbls. olive oil.

When onions are translucent, add potatoes and salt/pepper and cook - slowly - until potatoes and onions are very soft. Again, cook slowly - don't brown them.

Break eggs into bowl used for potatoes and mix briefly - just break them up, don't overmix.

When potato/onion mixture is cooked, add it to the eggs a glop at at time, mixing each time - you don't want the eggs to cook yet. Let sit for 5-10 minutes.

Heat remaining olive oil in a rounded bottom frying pan over medium heat. Pour in egg/potato/onion mixture and spread evenly. Now, leave it alone to brown - don't play with it, you want a nice brown crust to form on the bottom. As soon as you think you might be able to flip it, do so. To flip: slide tortilla out onto a plate, invert pan over plate and turn the tortilla back into the pan - uncooked side down. Brown the other side.

After both sides are browned, turn out onto a plate and let sit for at least 10 minutes. I find the flavor to be the best after it's been sitting for about 1/2 hour.

May be served hot, warm or cold and makes a great brunch or light supper.

Enjoy!

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Comments

schimpfy35 1 year, 9 months ago said:
Is this just the tortilla? it sounds good! and we have all the ingrediants! yay! htnx for posting this!

vainwi 1 year, 9 months ago said:
A Spanish Tortilla is much different than a Mexican one, it's a meal all by itself rather than being like a bread. Enjoy!

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Alterations

remittancegirl 1 year, 10 months ago said:
I love this tortilla. It is especially nice when I have to feed vegetarians, because it's really substantial and un-rabbit-food-like.

However, two suggestions.

1. If you boil the whole potatoes for about 15 mins before slicing and frying them, you really cut down on time and lower the chances that you'll get impatient and burn them.

2. The flipping is very hard. My cheat on this is that once you have that nice bottom crust, stick the skillet under the grill for about 5 mins before turning the omelet out onto a plate and sliding it back into the skillet to fry the other side. Just having it a little solid on top really makes the flipping easier.

vainwi 1 year, 10 months ago said:
I just came across another idea that might translate well to this dish. Add 1 cup of water with the oil at the beginning of cooking and let it evaporate out as the potatoes and onions cook, it should make it possible to cook them faster and end up with them more creamy and with less chance of burning. I'll try it next time and update the recipe if it works. :)

vainwi 1 year, 10 months ago said:
Oh - with flipping - if you slide it out onto a plate, browned side down, and then flip it back into the pan, it's pretty easy.

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