Spanish tortilla

Spanish-tortilla-5
An element of Spanish cuisine that is not to be missed; Simple yet delicious. Also great as leftovers in a sandwich with cheese, ham, or mayonnaise.

 

Difficulty: Easy

Time: 15 min. preparation time, 25 min. baking time

Nutrition: Calories ca 163 / Protein 14g / Carbohydr. 3g / Fat 11g

Ingredients (4 servings)

2onions (small)
6potatoes (medium)
7eggs
vegetable oil
salt
pepper

Utensils

frying pan, serving plate, large bowl, whisk, cutting board, knife, spatula

Wine Tip

Verdejo
This light, fruity wine from the Rueda region of Spain is true to the theme of this meal. Verdejo’s simplicity makes it a good companion for an everyday favorite like the tortilla.

Step 1

Spanish tortilla

Peel and dice onions. Peel potatoes and cut into slices of medium width.

cutting board, knife

2 onions / 6 potatoes

Step 2

Spanish tortilla

Add eggs to a large bowl, whisk until creamy, and season with salt and pepper. Set aside.

large bowl, whisk

7 eggs / salt / pepper

Step 3

Spanish tortilla

Heat a generous amount of vegetable oil in a frying pan over medium heat. Add potatoes and cook for approx. 10 – 11 min. until potatoes are cooked through. Remove excess oil.

frying pan, spatula

vegetable oil

Step 4

Spanish tortilla

Add onions and continue to sauté, stirring occasionally, for approx. 2 – 3 min. until softened.

Step 5

Spanish tortilla

Pour in eggs to cover potatoes and cook approx. 8 – 10 min. over low heat until the bottom and the edges have set. Then run a spatula around edges of pan. Place a large plate on top. With one hand securing the plate and the other holding the handle of the frying pan, quickly flip the tortilla onto the plate and slide back into pan with raw side down. Cook on the other side for approx. 4 – 5 min. until egg is cooked through. Alternatively, transfer pan to oven and bake at 200°C/400°F until cooked through for approx. 10 min. Transfer to a plate to serve and cut into pieces.

serving plate, spatula