This Authentic Spanish Tortilla Recipe, the very famous Tortilla española is the most delicious potato omelette, and one of many amazing tapas that the Spanish cuisine is well known for.Great as a brunch or a light dinner, this Spanish tortilla is an absolute treat every single time. Using a heatproof spatula, press the edges in to begin to form the tortilla's puck shape. Better add it when the potatoes are nearly cooked, Also, no need to drench the potatoes in a ridiculous amount of oil. Save my name, email, and website in this browser for the next time I comment. Copyright 2020-My Gorgeous Recipes - All Rights Reserved. Healthy Turkey Meatloaf Muffins with Veggies ». Fry it on a low heat, so that it can cook through and keep a nice golden colour, rather than brown. And yet, when attention is paid to the technique, it's one of the most profoundly delicious dishes imaginable. 2 cups (475ml) extra-virgin olive oil (see note), 1 1/2 pounds (700g) Yukon Gold potatoes, peeled, halved, and thinly sliced crosswise, 3/4 pound (350g) yellow onions, thinly sliced. It’s simple and depends for it’s flavor on quality ingredients. Learn more here. These are the crispiest, most flavorful roast potatoes you'll ever make. Meanwhile, wipe out skillet. When not working on, thinking about, cooking and eating food, he blows off steam (and calories) as an instructor of capoeira, the Afro-Brazilian martial art. Tortilla española, one of Spain's most famous and beloved national dishes, is nothing more than egg, potato, and onion cooked in olive oil. This is a lot of olive oil, which can get expensive, but it's necessary for properly cooking the potato and onion, and adds tons of great flavor to the dish. The good news is that you can opt for a less expensive oil here, since cooking neutralizes a high-quality oil's nuances, and, after the draining step, you can reuse the leftover oil in other dishes (and it's extra delicious with the flavor of onion and potato infused into it). Video: Serious Eats Video.]. And yet, when attention is paid to the technique, it's one … Serve it as a hearty breakfast, brunch, appetizer or a meal on its own; you can never go wrong with a good old tortilla. Carefully slide tortilla back into skillet and continue to cook until second side is beginning to firm up, about 2 minutes. Regulating heat to maintain a gentle bubbling, cook, stirring occasionally, until potatoes and onions are meltingly tender, about 25 minutes. If you see something not so nice, please, report an inappropriate comment. It is just as good, if not better, at room temperature. Disclosure: At Spain on a Fork, we offer affiliate links to help you find what you need to re-create our recipes. We are talking about (4) simple ingredients, yet so many people get this recipe wrong. We may earn a commission on purchases, as described in our affiliate policy. Salud! Add the potatoes to the pan, then cover and cook for a further 15-20 mins, stirring occasionally to make sure they fry evenly. Post whatever you want, just keep it seriously about eats, seriously. We want to shallow fry them, rather than deep fry them. Set aside for 5 minutes. This tortilla espanola makes 8 to 10 servings as an appetizer or 6 servings as a main course. Your email address will not be published. Daniel cooked for years in some of New York's top American, Italian and French restaurants - starting at the age of 13, when he began staging at the legendary restaurant Chanterelle. Tortilla can be cut into wedges for a larger meal or into cubes for an hors d'oeuvre–sized snack. Notify me of follow-up comments by email. Use rubber spatula to again press the sides in all around to form a rounded puck shape. This turned out perfect. Authentic Spanish Tortilla Recipe | Tortilla Española. Scrape egg mixture into skillet and cook, swirling and shaking pan rapidly, until bottom and sides begin to set, about 3 minutes. Gently cooking the potato and onion in ample olive oil develops a silky-smooth texture that helps create the perfect tortilla española. Add a rating: Comments can take a minute to appear—please be patient! Using a frying pan, turn your burner on to medium heat and add the 1/2 cup olive oil, Add the onion to the potatoes on the frying pan and mix together and add salt to your liking, beat the 6 eggs in a medium size bowl and add a generous pinch of salt to the eggs, Once the potatoes and onions are cooked through add them to the bowl with the eggs and mix all together, add the mixture back into the pan and cook on LOW heat for 3 minutes, Using a plate that is bigger than the pan, place it over the pan and flip the tortilla over and slide the uncooked side to cook for another 3 minutes, Slide the tortilla into a plate and let rest for at least 5 minutes. How about a whole cake's worth. All products linked here have been independently selected by our editors. When the potatoes are soft and the onion is shiny, crush 2 garlic cloves and stir in, … In Spain it is a dish that is often eaten in every home, with recipes that are passed down from mothers to children. And, last, but not least, keep it smaller.