TORTILLA ESPANOLA
Martha has made many variations of Spanish tortillas, which are similar to a frittata or potato omelet. This simple, five-ingredient version takes a cue from a memorable tortilla that she had on a trip to Spain. It's good served warm, or made ahead and eaten later at room temperature. Cut into small squares to serve as tapas, or slice into larger wedges and serve with a salad for lunch.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h35m
Number Of Ingredients 5
Steps:
- Place potatoes in a medium saucepan, cover with water by 2 inches, and add 1 tablespoon salt. Bring to a boil, then reduce heat and simmer, partially covered, until just tender, about 25 minutes. Drain. Let cool slightly, then peel with a paring knife. Cut into 1/2-inch-thick slices.
- Heat 3 tablespoons oil in a 10-inch nonstick skillet over medium. Add onion and 1 teaspoon salt; cook, stirring occasionally, until translucent, about 5 minutes. Add potatoes and cook, stirring, 5 minutes more. Transfer to a bowl. Let cool 5 minutes.
- Whisk eggs with 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Add to potato mixture and let stand, stirring occasionally, 10 minutes.
- Clean skillet and add 2 tablespoons oil; heat over medium. Add egg-potato mixture; cook 2 minutes. Reduce heat to low; cook, pulling cooked egg away from sides with a rubber spatula to let raw egg flow underneath, until bottom is set and just pale golden, and top is almost set, 4 to 5 minutes more. Remove from heat.
- Place a heatproof plate (with a diameter larger than skillet's) upside-down over skillet. With hot pads, very carefully turn skillet and plate at the same time to invert tortilla onto plate. Add remaining 1 tablespoon oil to empty skillet; swirl to coat.
- Slide tortilla, uncooked-side down, back into skillet. (Tuck in any potatoes that slip out.) Cook over low heat, pressing down with spatula and tucking in edges to shape rounded sides, until cooked through, 4 to 6 minutes. Slide onto a cutting board. Let cool about 20 minutes, then serve, warm or at room temperature, cut into wedges.
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moura 2560
[email protected]Overall, I thought this tortilla was pretty good. It was easy to make and it had a nice flavor.
Mahdi Islam
[email protected]This tortilla was a bit too oily for my taste. I think I would use less olive oil next time.
Azmal Pavel
[email protected]I would definitely recommend this recipe to anyone who loves tortillas. It's easy to make and it tastes delicious.
Shigechi Yangu
[email protected]This was my first time making a tortilla and it turned out great! I was surprised at how easy it was to make.
Daniela Lekupes
[email protected]I'm not a huge fan of tortillas, but this one was really good. The flavors were well-balanced and the texture was perfect.
Vanshika Reddy
[email protected]This recipe is a keeper! I love that it's so versatile. You can add whatever vegetables or cheese you like.
Rass Davido
[email protected]I've made this tortilla several times and it's always a crowd-pleaser. It's the perfect dish for a party or potluck.
Amy Velasquez
[email protected]I was really excited to try this recipe, but I was disappointed with the results. The tortilla was dry and bland.
Nirmala poudel
[email protected]This is my new favorite tortilla recipe! It's so easy to make and it always turns out perfectly.
Becky Leanch
[email protected]I followed the recipe exactly and it turned out great. The only thing I would change is to add a little more salt.
mari bakuradze
[email protected]This tortilla was a hit with my family! The flavors were perfectly balanced and the texture was spot-on. I'll definitely be making this again.