Tortilla de Patatas

Tortilla de Patatas is a gluten free, dairy free, lacto ovo vegetarian, and whole 30 main course. This recipe makes 6 servings with 338 calories, 18g of protein, and 16g of fat each. For $1.82 per serving, this recipe covers 24% of your daily requirements of vitamins and minerals. This recipe is liked by 13221 foodies and cooks. This recipe from Bon Appetit requires yukon gold potatoes, kosher salt, olive oil, and onion. From preparation to the plate, this recipe takes around 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 86%. This score is amazing. Tortilla De Patatas, Tortilla de Patatas, and Spanish Omelette (Tortilla De Patatas) (Spain) are very similar to this recipe.

Servings: 6

 

Ingredients:

10 large eggs, beaten to blend

2 teaspoon kosher salt plus more for seasoning

2 cups olive oil

1 medium onion, chopped

3 lb lb. Yukon Gold potatoes (6–8), peeled, cut into ¼” slices

Equipment:

colander

paper towels

frying pan

slotted spoon

bowl

Cooking instruction summary:

Place potatoes in a large colander, sprinkle with 2 tsp. salt, and toss to coat. Let stand for 30 minutes. Pat dry with paper towels.Heat oil in a large nonstick skillet over medium-high heat. Add potatoes and cook, turning occasionally, until crisp-tender, 1015 minutes.Add onion to potatoes in skillet; cook until onion and potatoes are soft, 58 minutes. Using a slotted spoon, transfer mixture to a large bowl; let cool slightly. Strain oil into a heatproof bowl; set aside.Add eggs to potato mixture; season with salt. Wipe out skillet. Heat cup reserved oil over medium-high heat (chill remaining oil for another use). Add egg mixture, arranging potatoes to submerge.Reduce heat to medium; cook tortilla until almost set (it will be slightly runny on top), 2530 minutes. Invert onto a large plate. Slide into skillet browned side up. Cook until golden on bottom and cooked through, about 4 minutes more. Serve warm or at room temperature. Cut into wedges.DO AHEAD: Tortilla can be made 2 hours ahead. Let stand at room temperature.

 

Step by step:


1. Place potatoes in a large colander, sprinkle with 2 tsp. salt, and toss to coat.

2. Let stand for 30 minutes. Pat dry with paper towels.

3. Heat oil in a large nonstick skillet over medium-high heat.

4. Add potatoes and cook, turning occasionally, until crisp-tender, 1015 minutes.

5. Add onion to potatoes in skillet; cook until onion and potatoes are soft, 58 minutes. Using a slotted spoon, transfer mixture to a large bowl; let cool slightly. Strain oil into a heatproof bowl; set aside.

6. Add eggs to potato mixture; season with salt. Wipe out skillet.

7. Heat cup reserved oil over medium-high heat (chill remaining oil for another use).

8. Add egg mixture, arranging potatoes to submerge.Reduce heat to medium; cook tortilla until almost set (it will be slightly runny on top), 2530 minutes. Invert onto a large plate. Slide into skillet browned side up. Cook until golden on bottom and cooked through, about 4 minutes more.

9. Serve warm or at room temperature.

10. Cut into wedges.DO AHEAD: Tortilla can be made 2 hours ahead.

11. Let stand at room temperature.


Nutrition Information:

Quickview
364k Calories
15g Protein
15g Total Fat
41g Carbs
16% Health Score
Limit These
Calories
364k
18%

Fat
15g
24%

  Saturated Fat
3g
23%

Carbohydrates
41g
14%

  Sugar
2g
3%

Cholesterol
310mg
103%

Sodium
907mg
39%

Get Enough Of These
Protein
15g
31%

Vitamin C
46mg
56%

Vitamin B6
0.83mg
42%

Selenium
26µg
38%

Potassium
1096mg
31%

Phosphorus
299mg
30%

Vitamin B2
0.46mg
27%

Fiber
5g
21%

Manganese
0.4mg
20%

Folate
78µg
20%

Vitamin B5
1mg
20%

Iron
3mg
18%

Magnesium
64mg
16%

Copper
0.31mg
16%

Vitamin B1
0.22mg
15%

Vitamin E
1mg
13%

Vitamin B3
2mg
12%

Vitamin B12
0.74µg
12%

Zinc
1mg
12%

Vitamin D
1µg
11%

Vitamin A
454IU
9%

Vitamin K
8µg
9%

Calcium
78mg
8%

covered percent of daily need
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Related Videos:

Tortilla de Patatas - Spanish Omelette - Tortilla Española

 

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