During my three years in Spain, I probably ate more slices of tortilla Española than I care to remember. Somehow, this and pan con tomato (bread and fresh grated tomatoes) never got old.  Tortilla Españonla is eaten any time of the day, hot or room temperature, alone or in bread; literally anything goes.

 

  • 5  large potatoes
  • 4 eggs
  • 1 onion, diced
  • Pinch of Salt
  • Vegetable oil for frying

 

The How:

Peel the potatoes, wash, and dice into even-sized cubes.

Deep fry the potatoes until tender. Try not to brown them too much. Place the fried potatoes in a bowl.

Place a few tablespoons of oil into a frying pan over medium heat. Sweat the onions down until translucent. The onions, like the potatoes, should not brown.

Empty the onions into the potato bowl. Add the eggs and pinch of salt. Mix well until everything is beautifully combined into an eggy mess.

Place the frying pan over medium-high heat, add a few tablespoons of oil. Once the oil is hot, quickly pour the mixture into the pan, flatten the top with a spoon and lower the heat to low.

Once the eggs begin to set and bubble along the sides, round the edges with a spatula.

When the bottom is set and slightly brown, place a large plate over the frying pan and flip the tortilla onto the plate. Place the frying pan back on the heat. Slowly and carefully slide the tortilla back into the frying pan (uncooked side down). You might lose a few potatoes along the way; that’s okay. Using a spatula, tuck in the edges of the tortilla, this gives it a rounded, self-contained look.

Cook the tortilla over low heat for a few more minutes until the eggs set. I like it a little runny in the middle, but that’s just me.

Transfer, gently, to a serving platter and slice.

👇More Potato Deliciousness 👇

 

 

 

 

 

Tortilla Española

Tortilla Española

During my three years in Spain, I probably ate more slices of tortilla Española than I care to remember. Somehow, this and pan con tomato (bread and fresh grated tomatoes) never got old.  Tortilla Españonla is eaten any time of the day, hot or room temperature, alone or in bread; literally anything goes.

Ingredients

  • 5  large potatoes
  • 4 eggs
  • 1 onion, diced
  • Pinch of Salt
  • Vegetable oil for frying

Instructions

  1. Peel the potatoes, wash, and dice into even-sized cubes.
  2. Deep fry the potatoes until tender. Try not to brown them too much. Place the fried potatoes in a bowl.
  3. Place a few tablespoons of oil into a frying pan over medium heat. Sweat the onions down until translucent. The onions, like the potatoes, should not brown.
  4. Empty the onions into the potato bowl. Add the eggs and pinch of salt. Mix well until everything is beautifully combined into an eggy mess.
  5. Place the frying pan over medium-high heat, add a few tablespoons of oil. Once the oil is hot, quickly pour the mixture into the pan, flatten the top with a spoon and lower the heat to low.
  6. Once the eggs begin to set and bubble along the sides, round the edges with a spatula.
  7. When the bottom is set and slightly brown, place a large plate over the frying pan and flip the tortilla onto the plate. Place the frying pan back on the heat. Slowly and carefully slide the tortilla back into the frying pan (uncooked side down). You might lose a few potatoes along the way; that's okay. Using a spatula, tuck in the edges of the tortilla, this gives it a rounded, self-contained look.
  8. Cook the tortilla over low heat for a few more minutes until the eggs set. I like it a little runny in the middle, but that's just me.
  9. Transfer, gently, to a serving platter and slice.
http://www.foodosopher.com/espanola/