Spanish Tortilla
Spanish
Keep the potato slices a similar thickness so they soften before the eggs go in. Choose a flat plate wider than the pan for turning the tortilla.
- Servings (recipe yield)
- 6 servings
- Prep time
- 5 min
- Cook time
- 35 min
- Rest / chill / soak
- Not provided
- Total time
- Not provided
Estimated times for this version of the recipe. Equipment, ingredient preparation and batch size can change the timing.
Times from the source where available.
Ingredients
- 8 free-range eggs
- 1 kg potatoes
- 1 white onion
- Extra virgin olive oil
Instructions
- Peel, rinse and dry the potatoes.
- Cut the potatoes into thin slices. Put in a bowl, add salt to taste and stir.
- Put a nonstick frying pan on the fire and add enough olive oil to fry all the potato slices.
- Add the potato slices already salted and let them cook for approximately 20 minutes over low heat.
- While the potatoes are frying, beat the eggs in a bowl. Peel and cut the onion as finely as possible.
- Add olive oil in another frying pan and slowly fry the onion until it gets a slightly golden color.
- Drain the onion and add it to the bowl with the beaten egg.
- Remove the potatoes from the pan with a slotted spoon, draining the oil away as much as possible, and add them to the bowl with the onion and egg.
- Let the mixture rest for at least 5 minutes so all the flavors come together. Give it a very gentle stir from time to time.
- Remove the oil from the pan you used to fry the potatoes. Use the pan to cook the mixture over medium-high fire for about 5 minutes.
- Flip it over with the help of a big plate and cook the other side for another 5 minutes.
Source: Public Domain Recipes · octopusonfire · Recipe source · Public-domain source license