Spanish Tortilla Recipe

Looking for an easy Spanish Tortilla recipe? Learn how to make Spanish Tortilla using healthy ingredients.


Submitted by keelia102

Makes 4 servings



Eggs and potatoes! From smittenkitchen.com

Recipe Ingredients for Spanish Tortilla

3 medium-sized Yukon Gold potatoes
1/3 cups extra-virgin olive oil
1 small onion,
6 large eggs
2 tablespoons chicken broth

Recipe Directions for Spanish Tortilla

  1. Using a food processor fitted with the slicing blade, slice the potato quarters thinly crosswise, then pat thoroughly dry with paper towels. Alternately, you can use a mandoline set to 1/8-inch thick. The original recipe then says to rub the potato slices with salt, but for the life of me I could not fathom why I should bother with such a tedious step (I had hundreds of small slices), and simply seasoned the potatoes after I cooked them.

  2. Heat the olive oil in a large, heavy skillet over medium-high heat until very hot, about 3 minutes. Reduce the heat to medium-low and add the potatoes in even layers. Cook, stirring occasionally, to prevent the potatoes from sticking and browning, until they are half-cooked, about 7 minutes. Stir in the onion, reduce the heat to low, and cook the potatoes until all of them are soft, about 15 minutes more. Using a slotted spoon, transfer the potatoes and onion to a colander set over a bowl and let them drain thoroughly. Set aside 2 tablespoons of the cooking oil and strain the rest for another use. Season the potatoes with salt.

  3. Place the eggs, chicken stock, and a couple of pinches of salt in a large mixing bowl and beat until just scrambled. Gently stir in the potato mixture. Mash and stir the egg mixture gently with a fork to crush the potatoes just a little and mix them up well with the eggs. Let stand for about 10 minutes.

  4. Heat 5 teaspoons of the reserved olive oil in a heavy 8-inch skillet, preferably nonstick, over medium-high heat until it is just beginning to smoke. Pour the egg mixture into the skillet and flatten the potatoes with a spatula until the top is fairly even. Reduce the heat to medium-low. Cook, moving and shaking the skillet, running a thin spatula around the edge and sliding it into the middle so that some of the egg runs under for about one minute, then let it cook undisturbed until the top is a little wet but not liquid, 6 to 8 minutes. Run the thin spatula under the tortilla to make sure that no part of the bottom is stuck to the skillet. Top the skillet with a rimless plate slightly larger than the skillet and, using oven mitts, quickly invert the tortilla onto the plate. If the skillet looks dry, add a little more olive oil. Carefully slide the tortilla back into the skillet, uncooked side down. Shake the skillet to straighten the tortilla and push the edges in with the spatula. Reduce the heat to very low and cook the tortilla until a toothpick inserted in the center comes out dry, 3 to 4 minutes. Invert the tortilla again, as before, to cook on the first side for another minute.

  5. Invert the tortilla onto a serving plate and pat the top with a paper towel to get rid of excess oil. Let it cool a little, then cut the tortilla into wedges and serve warm or at room temperature. To serve as a tapa, cut the tortilla into squares and serve with toothpicks.

Categories

Eggs, Breakfast, Spanish, Vegetarian

Nutrition Facts
Serving Size 247.8g
Amount Per Serving
Calories
356
Calories from Fat
221
% Daily Value*
Total Fat
24.5g
38%
Saturated Fat
4.8g
24%
Trans Fat
0.0g
Cholesterol
279mg
93%
Sodium
142mg
6%
Potassium
676mg
19%
Total Carbohydrates
25.0g
8%
Dietary Fiber
2.1g
8%
Sugars
2.2g
Protein
12.4g
Vitamin A 8% Vitamin C 42%
Calcium 6% Iron 13%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B-
  Good points
  • Low in sodium
  • Low in sugar
  • High in selenium
  • High in vitamin C
  •   Bad points
  • Very high in cholesterol
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