Spanish Tortilla
This Spanish Tortilla is a deliciously simple potato and egg dish, perfect for any meal of the day! With its fluffy texture and rich flavor, it makes a beautiful centerpiece for brunch or a light dinner.
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Written method
Instructions
Read through once, then cook at your own pace with the illustrated guide above.
- 1
In a large skillet, heat the olive oil over medium heat. Add the sliced potatoes and onions, and sauté until the potatoes are soft and lightly golden, about 15-20 minutes.
- 2
While the potatoes are cooking, whisk the eggs in a bowl, seasoning with salt and black pepper to taste.
- 3
Once the potatoes and onions are cooked, drain excess oil and mix them into the bowl with whisked eggs, ensuring everything is well combined.
- 4
Clean the skillet and return it to medium heat. Add a touch of olive oil if necessary to prevent sticking.
- 5
Pour the egg, potato, and onion mixture back into the skillet, spread it evenly, and cook for about 5 minutes until the bottom is set.
- 6
Using a large plate, carefully flip the tortilla to cook the other side. Cook for another 5 minutes, adding more oil if needed. Make sure both sides are golden brown.
- 7
Once cooked, remove from heat and let it cool slightly before slicing.
- 8
Garnish with fresh parsley and green onions, and drizzle with lemon juice before serving.
Cook notes
Tips
For added flavor, try using flavored oils like garlic-infused olive oil.
Ensure the potatoes are sliced uniformly for even cooking.
Let the tortilla sit for a few minutes after cooking to firm up before slicing.
Cook smarter
Helpful notes
Practical storage, serving, swap, and troubleshooting notes for a better first try.
Storage Tips
- Store the tortilla wrapped in plastic wrap for up to 3 days in the refrigerator.
- Reheat in a skillet over low heat for a few minutes before serving to regain some of its original texture.
- Slice it into wedges for easy storage and serving.
Substitutions
- Use shallots instead of onions for a milder flavor.
- Olive oil can be replaced with vegetable oil if preferred.
- Fresh parsley can be substituted with cilantro for a different flavor profile.
What to Serve With
- A side salad with mixed greens and tomatoes.
- Crusty bread to soak up the flavors.
- Sliced chorizo for a heartier meal.
Common Mistakes
- Not cooking the potatoes long enough can lead to a crunchy tortilla.
- Using too much oil can make the tortilla greasy instead of fluffy.
- For best results, ensure the skillet is adequately heated before adding the egg mixture.
Recipe FAQ
Can I use sweet potatoes instead of regular potatoes?
Yes, sweet potatoes can be used for a sweeter version of the tortilla but may alter the texture slightly.
How can I store leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days.
Is this dish served warm or cold?
Spanish Tortilla can be served warm or cold, making it versatile for any meal.
Kitchen tools
Helpful Tools for This Recipe
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Rice cooker
Good for steady rice, grains, and meal-prep bowls.
Skillet
Useful for browning, quick sautes, and weeknight one-pan cooking.
Chef knife
A basic prep tool for vegetables, herbs, aromatics, and proteins.
Cutting board
Keeps prep organized for chopping, slicing, and staging ingredients.
Measuring spoons
Useful for balancing spices, salt, acids, and sauces.
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