SPANISH TORTILLA
This adaptation of the tortilla española from New York's Boqueria starts with potatoes that are slowly cooked in lots of olive oil. There will be plenty of oil left over, but don't worry: Use it to make a garlicky mayo to serve alongside.
Provided by Bon Appétit Test Kitchen
Categories Egg Potato Appetizer Breakfast Brunch Side Broil Sauté Vegetarian Lunch Root Vegetable Bon Appétit Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 5
Steps:
- Heat oil in a large ovenproof skillet over medium heat. Add potatoes, onion, and salt. Use a heatproof spatula to coat potatoes with oil. When oil begins to bubble, reduce heat to medium-low and cook, turning frequently, until potatoes are tender but not browned, 20-25 minutes.
- Using a slotted spoon, transfer potatoes and onion to a large heatproof bowl. Add eggs and stir gently to combine; do not break up potatoes. Strain oil into a glass measuring cup; wipe out skillet.
- Heat 3 tablespoons reserved oil from measuring cup in skillet over medium-high heat. Add egg-potato mixture and cook, stirring constantly but gently to keep potatoes intact, until eggs begin to set (eggs will look scrambled), about 2 minutes. Spread mixture in an even layer; reduce heat to medium-low. Preheat broiler to high.
- Cook tortilla, shaking pan occasionally to prevent it from sticking, until eggs are nearly cooked through, about 12 minutes. Transfer skillet to oven and broil until top of tortilla is just cooked, about 2 minutes.
- Remove from oven. Invert a large plate over skillet. Using oven mitts (skillet and potatoes will be very hot; use caution), hold plate firmly over skillet and flip, releasing tortilla onto plate. Let sit at room temperature for at least 20 minutes and up to 2 hours before serving.
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Bosbos Algonimi
[email protected]I'm not sure why this recipe is getting such good reviews. I followed the recipe exactly and my tortilla was a disaster.
Hamis Mzome
[email protected]This recipe is a little too bland for my taste. I would add more salt and pepper, or maybe some diced jalapenos.
Dilip Pariyar
[email protected]I'm not sure what I did wrong, but my tortilla didn't turn out as good as I hoped. It was a little dry and overcooked.
Theo Ghorayeb
[email protected]This tortilla is the perfect comfort food. It's warm, hearty, and filling. I love serving it with a side of salad or roasted vegetables.
Clair Jacobs
[email protected]I've never made a Spanish tortilla before, but this recipe made it so easy. It turned out so well, and I'm definitely going to make it again.
tawana mpofu
[email protected]This is a great recipe for a crowd. It's easy to double or triple the recipe, and it always comes out perfect.
Priya Islam
[email protected]I love that this recipe is so versatile. You can add different vegetables, cheeses, or meats to customize it to your liking.
Ochena Sam
[email protected]This tortilla is a great way to use up leftover potatoes. It's also a great option for a vegetarian meal.
Sophie Adams
[email protected]I'm not a huge fan of eggs, but this tortilla changed my mind. It's so fluffy and flavorful, and the potatoes and onions add a nice texture.
Mr. Ismail
[email protected]This is the best Spanish tortilla recipe I've ever tried. It's so simple to make, yet it's packed with flavor. I love the crispy edges and the gooey center.
Gazi Sumon
[email protected]I've made this tortilla several times now, and it's always a hit with my family and friends. The flavors are amazing, and it's so easy to make.
Muavia Sajjad
[email protected]This Spanish tortilla recipe is a keeper! It's easy to make and always turns out delicious. I love that it's a one-pan meal, and it's perfect for a quick and easy dinner.