I spent small, but very happy, part of my life living in Spain. One of the valuable skills I acquired there is how to prepare tortilla Española. It is delicious and I just can’t say enough how much I love it. It is great by itself, accompanied by a simple green salad, or tucked between baguette slices – nutritious lunch sandwich so popular in Spain. It took me a while to learn how to properly flip a tortilla, so don’t get discourage if some of the egg mixture lands on the floor. Just know that this may happen and don’t worry too much about it! I truly hope you will enjoy this recipe as much as I do.
- 6 large eggs
- 4 potatoes
- 1 medium onion
- 1/2 teaspoon salt
- ~3/4 cup olive oil for frying
- Peel potatoes and chop them into small cubes.
- Chop the onion.
- Place olive oil in the skillet and heat on medium high.
- Add potatoes and onion, reduce heat to medium low and cook until potatoes are tender, ~20 minutes. Stir from time to time.
- Once potatoes are cooked drain them preserving the olive oil.
- Transfer potatoes to a big bowl, add eggs and salt. Mix until well combined.
- Transfer the mixture to the heated skillet and cook on medium low until top begins to settle (~4 minutes).
- The most difficult part – “la vuelta” – take a plate big enough to cover the skillet and brush it with some olive oil left from cooking potatoes. With this plate cover the skillet and in one quick move flip it so that the tortilla transfers to the plate. In the last step slide the tortilla back to the skillet, uncooked side down and continue cooking for additional 3-4 minutes. Be careful during this step as the skillet is hot!
- Once tortilla is cooked transfer it to the plate, slice and enjoy!
Yield: 8 side dish portions or 4 main course portions
Nutritional info (calculated for main course portions): Cal 406, Prot 13g, Carb 37g, Fat 23g, Fiber 3g