Description
This is an Authentic Spanish Tortilla recipe made with gold potatoes, yellow onion, eggs, and lots of olive oil.
Ingredients
Scale
- 3 medium gold potatoes, about 1 pound
- 1 medium yellow onion
- 1 cup olive oil
- 6 large eggs
- Salt and pepper
Instructions
- Peel and slice the potatoes into thin rounds, and finely slice the onion.
- Heat the olive oil in a large skillet over medium-high heat. Add the sliced potatoes and chopped onions to the skillet, season with salt and pepper, and cook for about 10-12 minutes until the potatoes are tender, stirring occasionally.
- In a separate bowl, beat the eggs together with a pinch of salt and pepper.
- Once the potatoes and onions are cooked, remove them from the skillet with a slotted spoon, and drain off any excess oil.
- Add the potatoes and onions to the beaten eggs, and mix well.
- Heat a non-stick skillet over medium heat, and add the potato and egg mixture to the skillet. Spread the mixture evenly in the skillet, and cook for about 5-7 minutes on one side until the bottom is golden brown.
- To flip the tortilla, place a plate over the skillet and carefully invert the tortilla onto the plate. Slide the tortilla back into the skillet, uncooked side down, and continue cooking for another 5-7 minutes until the other side is golden brown.
- Once the tortilla is cooked through, remove it from the skillet and let it cool for a few minutes. Cut the tortilla into wedges and serve warm or at room temperature.
Notes
- Use a non-stick pan: A non-stick pan is essential for making a Spanish tortilla, as it helps prevent the potatoes and eggs from sticking and burning.
- Thinly slice the potatoes and onions: The potatoes and onions should be thinly sliced to ensure they cook evenly and quickly.
- Cook the potatoes and onions slowly: Slowly cook the potatoes and onions over low heat until they are soft and tender. This will help prevent them from burning and ensure that they cook through evenly.
- Beat the eggs well: Beating the eggs well before mixing them with the potatoes and onions will help make the tortilla light and fluffy.
- Don't overcook the tortilla: The key to a perfect Spanish tortilla is to cook it just until it is set on the bottom, then flip it over and cook it until it is set on the other side, but still moist in the center. Overcooking the tortilla can make it dry and tough.
- Use a plate to flip the tortilla: Use a large, flat plate to flip the tortilla instead of trying to flip it in the pan. This will make it easier to flip the tortilla without breaking it.
- Let the tortilla cool slightly before serving: Let the tortilla cool for a few minutes before slicing and serving, as this will help it set and make it easier to slice.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Cooking
- Cuisine: Spanish
Nutrition
- Serving Size: 1
- Calories: 189.7
- Sugar: 0.4 g
- Sodium: 56.3 mg
- Fat: 13.3 g
- Saturated Fat: 2.5 g
- Carbohydrates: 11.4 g
- Fiber: 1.6 g
- Protein: 6.5 g
- Cholesterol: 177.1 mg
