Spanish Tortilla Recipe

More Recipes:

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


Submitted by agrizas

Makes 10 servings



This classic Spanish tapas dish challenges your kitchen skills the first time, but you can quickly master it and enjoy with aioli!

Recipe Ingredients for Spanish Tortilla

1 onion Spanish Onion
3 potato medium (2-1/4" to 3-1/4" dia) Potatoes, White, Flesh And Skin
4 oz Extra Virgin Olive Oil
1 tsp Kosher Salt
6 large Egg, Whole

Recipe Directions for Spanish Tortilla

  1. Thinly slice the onions and potatoes. If you are not going to cook the potatoes immediately, keep them in water to prevent browning.

  2. Heat 1/2 cup olive oil in a large pot over medium-high heat. Add the onions and potatoes, and cook until they are tender, about 10-15 minutes. When they are cooked well, drain the oil from them through a fine-mesh sieve placed over a bowl to catch the oil (about 10-15 minutes until you have collected about 4-6 Tbsp of the oil).

  3. While the potatoes are draining, whisk the eggs in a large bowl and season with salt and better to your taste.

  4. After the potato-onion mixture has drained completely, add the potatoes and onions to the whisked eggs and mix well to combine. Allow them to sit in the eggs for 10 minutes.

  5. Add 4 Tbsp of the reserved olive oil to a 9" skillet (saute pan) and heat over medium/medium-low heat. Add the egg-potato-onion mixture and press it flat (the surface of the tortilla is flat). Cover with a lid and cook until the tortilla is set (not too runny, you can see the eggs are becoming solid) about 4-8 minutes. Check the tortilla every other minute by gently shaking the pan to see how loose the tortilla is. be careful not to burn the bottom.

  6. When you think it is relatively well set, turn off the heat, place a large dinner plate over the pan, and, using oven mits, grasp two sides of the pan and plate together and quickly flip it over so that the tortilla falls onto the plate. You may want to flip it over the sink the first time you make this because if it IS NOT set well, the eggs and hot oil will run everywhere, so take precaution.

  7. After flipping the tortilla, wipe any stuck-on bits from the pan with a paper towel taking care not to burn yourself. Add 1 Tbsp more of the reserved olive oil to the skillet, and then re-heat the pan over medium heat. Gently slide the tortilla off the plate into the pan (using a spatula for the last part of the tortilla coming off the plate helps get it in the pan without breaking the tortilla). Use a spatula to push down the sides of the tortilla to create a nicely rounded top. Cook over medium heat for 3-5 minutes to finish cooking the other side of the tortilla.

  8. When finished cooking, either slide the tortilla out of the skillet onto a serving plate, or flip it out of the pan again. Allow it to cool for a few minutes, then sprinkle with parsley (optional), slice into 10 pieces, and serve (ideally with garlic aioli).

Categories

Eggs, Potatoes, Vegetables, Breakfast, Brunch, First Course, Main Dish, Side Dish, Spanish

Nutrition Facts
Serving Size 120.6g
Amount Per Serving
Calories
183
Calories from Fat
122
% Daily Value*
Total Fat
13.6g
21%
Saturated Fat
2.5g
13%
Trans Fat
0.0g
Cholesterol
127mg
42%
Sodium
282mg
12%
Potassium
300mg
9%
Total Carbohydrates
11.5g
4%
Dietary Fiber
1.8g
7%
Sugars
1.9g
Protein
4.9g
Vitamin A 3% Vitamin C 23%
Calcium 3% Iron 6%
* 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
  • High in vitamin C
  •   Bad points
  • Very high in cholesterol
  • Join Calorie Count - It's Easy and Free!
    CREATE FREE ACCOUNT
    Advertisement