Spanish Tortilla

Tortilla de patatas, Tortilla Espanõla, Spanish Tortilla no matter what you call it, it’s an amazing dish.
Simple, tasty, as good cold as it is warm from the pan, filling. I still have to meet the first person who doesn’t love Spanish Tortilla.

This recipe comes from my friend Ana from Sevilla, Spain. It’s her mum’s recipe and she was generous enough to share it with me.
Compared to other Spanish Tortilla recipes you can find online I think the main difference is that the potatoes are sliced and not cubed. I think it’s just a matter of preferences but personally I prefer it like this.
Also, Ana recommends letting the potatoes brown a bit, but keep moving them so they don't burn. This guarantees that they’ll get a natural smoked flavor that is to die for.


In my book Spanish Tortilla checks off all the major requirements for a weeknight crowd-pleaser: fast, simple, tasty, healthy, and family-friendly.
A four ingredient recipe that requires no trip to the grocery store. Who doesn’t have potatoes, onions, and eggs in their pantry, right now? That’s all you need to make this unbelievably delicious dish right now.
So, what are you waiting for?


Spanish Tortilla                                                                                                                                           Print this recipe!

A couple of notes: cooking the tortilla is easy, the only tricky part is the flipping. If during the flip the tortilla jumbles, or worst, falls to the floor don’t worry, we have all been there.
Also, after the flipping don’t overcook the tortilla, it must be moist and tender.

Ingredients
Serves 4

1 ½ lbs (700 gr) potatoes, scrubbed, peeled and sliced into ¼-inch thick rounds
1 large onion, peeled and and sliced thin
6 eggs
4 tablespoons olive oil, divided
1 teaspoon salt
¼ teaspoon ground black pepper

Directions

Heat 3 tablespoons of olive oil in a large skillet over medium-high heat.
Add potatoes and sauté for 3 minutes.
Add onions, give a good stir, cover with a lid and cook for 15 to 20 minutes, stirring every now and then, making sure that the potatoes don’t burn.
Once cooked, remove from heat and set aside to cool.
In a large bowl, beat eggs with salt and pepper until smooth.
When the potatoes are lukewarm, add them to the eggs and stir until combined.
Wipe the skillet with a paper towel to remove any bits of potatoes or onions still left.
Heat the remaining tablespoon of olive oil in the skillet over medium heat and swirl to coat the pan.
Add potato egg mixture and carefully shake the skillet to evenly distribute it (you can use a rubber spatula to do this.)
Cover with a lid and cook for 10 minutes. Use the spatula to check if the tortilla is cooked underneath. Don’t flip your tortilla until it’s mostly cooked on the first side.
Run a spatula around the edges to loosen the tortilla then place a plate face-down on top of the skillet, and with a quick motion flip the two, so that the tortilla falls onto the plate.
Re-oil the skillet and slide the tortilla off the plate and back into the skillet.
Cook for further 5 minutes or until the tortilla is cooked underneath.
Flip onto the plate, slice, and serve.

Nutrition facts

One serving yields 328 calories, 20 grams of fat, 25 grams of carbs, and 13 grams of protein.