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:
covered percent of daily need
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Tortilla de Patatas - Spanish Omelette - Tortilla Española
