EASY TORTILLA ESPAñOLA RECIPE BY TASTY

Easy Tortilla Española Recipe by Tasty image

This classic Spanish dish is perfect for breakfast, lunch, or dinner, or even a snack! We're keeping the base recipe under 5 ingredients, but it would also be great with vegetables and/or Spanish ham folded in.

Provided by Matt Ciampa

Categories Breakfast

Time 40m

Yield 6 servings

Number Of Ingredients 6

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Ingredients

2 cups olive oil, plus more as needed
1 lb russet potato, peeled and sliced into 1/8 in rounds (1mm)
1 medium onion, thinly sliced
2 teaspoons kosher salt, divided
6 large eggs
freshly ground black pepper, to taste

Steps:

Heat the olive oil in a large, wide pan with high sides over medium-high heat until shimmering. Add the potatoes, onion, and 1 teaspoon salt. Add more olive oil as needed to ensure everything is submerged. Reduce the heat to medium and cook until the potatoes are fork tender, 5-7 minutes. Remove the pan from the heat.
Place a metal strainer over a large heatproof bowl. Carefully strain the potatoes and onion and set aside to cool. Reserve the cooking oil.
In a separate large bowl, whisk together eggs, 1 teaspoon of salt, and pepper until foamy, 2-3 minutes. Gently fold in the cooled potato and onion mixture and let sit at room temperature for 5 minutes.
Heat 3 tablespoons of the reserved oil in a 9 or 10-inch nonstick skillet over medium heat. When the oil is shimmering, pour in the egg and potato mixture and spread in an even layer. Cook, tilting the pan and lifting up the edges with spatula to let the uncooked egg run underneath, until the edges are pale yellow and lacy, 4-5 minutes.
Remove the pan from the heat and place a large heatproof plate over the skillet. Working quickly, invert the pan to flip the tortilla onto the plate.
Return the skillet to medium heat, add 1 tablespoon of the reserved oil, then slide the tortilla back into the pan with the uncooked side facing down. Use spatula to tuck in the sides of the tortilla. Cook until the bottom of the tortilla is browned and the center is cooked through, 2-3 minutes.
Slide the tortilla onto the plate and let rest for 5-10 minutes before slicing and serving.
Enjoy!

Nutrition Facts : Calories 797 calories, Carbohydrate 19 grams, Fat 76 grams, Fiber 2 grams, Protein 9 grams, Sugar 2 grams

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k Shanto

shanto.k@yahoo.com

This tortilla is a great way to impress your friends and family. It's a delicious and beautiful dish that is sure to wow everyone.

Usman Amna

usman@gmail.com

I've never made a tortilla before, but this recipe was so easy to follow. I'm definitely going to be making it again.

kitty exe has stopped working

w_k81@hotmail.co.uk

This tortilla is a great way to use up leftover rice. I always have a little leftover rice after I make a big batch of it and I love being able to turn it into a delicious meal.

Loata Talemaitonga

t-loata@aol.com

I love how versatile this recipe is. You can add or subtract ingredients to suit your own taste.

H.k. THISARA RANDUNU

randunu.h@yahoo.com

This tortilla is a great make-ahead meal. You can make it a day or two ahead of time and then just reheat it when you're ready to eat.

Yousuf official

official77@yahoo.com

I've made this tortilla for breakfast, lunch, and dinner. It's always a hit, no matter what time of day it is.

dilsad khan

kd10@yahoo.com

This tortilla is a great way to sneak some vegetables into your kids' diet. They'll never know they're eating their veggies.

Sarajuddin vai tech

t-s@hotmail.com

I love the crispy edges of this tortilla. They're always my favorite part.

Nicholis Frauendorf

n-frauendorf@aol.com

This tortilla is a great option for a vegetarian meal. It's packed with protein and vegetables.

akam chikwado John

j-a81@aol.com

I've made this tortilla with a variety of different vegetables. My favorites are spinach, bell peppers, and mushrooms.

LJW Gaming

gaming.ljw@yahoo.com

This tortilla is a great way to use up leftover potatoes. I always have a few extra potatoes after I make mashed potatoes and I love being able to turn them into a delicious meal.