Welcome to the core of Spanish cooking. Today, I’m happy to impart to you quite possibly one of Spain’s most appreciated culinary fortunes: Tortilla de Patatas, or Spanish Potato Omelet. This notorious dish epitomizes the pith of Spanish solace food—wedding straightforward fixings with rich flavors. Picture layers of brilliant potatoes, caramelized onions, and eggs, all bound together in a good, yet sensitive hug. Whether delighted in warm or at room temperature, joined by a glass of sangria or a basic serving of mixed greens, Tortilla de Patatas welcomes you to enjoy the immortal kinds of Spain with each chomp. How about we leave on this culinary excursion together?”
A tortilla de patatas is easy to make and just requires 4 fixings in addition to flavors. This method conveys a delicate, soggy rendition of the Spanish work of art. Serve the tortilla the conventional way, with a garlic aioli, and at any temperature you like—hot, warm, or cool.
Ingredients
- 2 pounds Yukon gold potatoes or russet potatoes, peeled
- 1 yellow onion, peeled and halved
- 5 large eggs
- 1 1/2 teaspoons kosher salt, divided
- 1/4 teaspoon freshly ground black pepper
- 1 pinch cayenne pepper
- 1/2 cup olive oil, divided
INSTRUCTIONS:
- Cut potatoes and onions with an exceptionally sharp blade or mandoline into 1/8-inch thick cuts.
- Consolidate eggs, 1/2 teaspoon salt, dark pepper, and cayenne in an enormous bowl and whisk completely; put away.
- Add 1/3 cup olive oil to a huge nonstick dish and set the intensity to medium-high. Add potatoes, onions, and salt. Cook, throwing and mixing periodically, until potatoes are delicate, and a few onions and potatoes are softly caramelized, around 20 minutes. Between stirrings, cover the potatoes to decrease cooking time and keep them damp. For less sautéing, diminish the intensity to medium.
- Mix the potato blend into the egg combination with a spatula. Cover it and let it represent 5 to 10 minutes.
- Add the remaining olive oil to an 8- or 9-inch nonstick container, and set the dish over medium-high heat. Pour in the egg and potato combination, and smooth the top. Cook, covered, for around 4 minutes or until the base is caramelized and the edges of the tortilla start to solidify.
- Slide the tortilla out onto a plate, cover with another plate, and flip the plates over to transform. Slide the tortilla back into the container and spot it back over medium-high intensity.
- Cook, uncovered, until the tortilla is completely set, around 2 minutes more. A tortilla will spring back gently when squeezed in the center with a finger in the event that eggs are completely cooked. On the off chance that it feels delicate or soft when squeezed, cook for a couple of moments more, except if you prefer that the tortilla is not exactly completely set.
- Slip the tortilla onto a serving plate and serve hot, warm, or at room temperature.
Nutrition Facts (per serving):
- Calories: 361% Daily Value *
- Total Fat: 22g28%
- Saturated Fat: 4g/19%
- Cholesterol: 155mg52%
- Sodium: 389mg17%
- Total Carbohydrate: 33g 12%
- Dietary Fiber: 3g/12%
- Total Sugars: 2g
- Protein: 9g18%
- Vitamin C: 15 mg/16%
- Calcium: 47mg4%
- Iron: 2mg14%
- Potassium: 873mg19%