Spanish Tortilla

If you want to add more European recipes to your recipe box, Spanish Tortilla might be a recipe you should try. This gluten free and lacto ovo vegetarian recipe serves 6 and costs $1.25 per serving. One portion of this dish contains about 14g of protein, 10g of fat, and a total of 291 calories. It works well as a side dish. 652 people found this recipe to be scrumptious and satisfying. This recipe from Foodnetwork requires sunflower oil, milk, onions, and salt. From preparation to the plate, this recipe takes roughly 40 minutes. With a spoonacular score of 93%, this dish is outstanding. If you like this recipe, take a look at these similar recipes: Spanish Egg Tortilla with Potatoes and Onions (Tortillan Española), Spanish Tortilla (Spanish Potato Omelette), and Tortilla De Patata (Spanish Tortilla).

Servings: 6

Preparation duration: 20 minutes

Cooking duration: 20 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

In a medium bowl mix the potatoes, onions, and 1/2 teaspoon salt by hand. Heat 2 tablespoons of the oil in a large non-stick frying pan. Fry the potatoes and onions on low heat and cover with a lid for 5 minutes to let them soften. Turn up the heat for another 5 minutes until golden brown. Remove from the stove and drain off any excess oil. Meanwhile break the eggs into a medium bowl. Add the remaining salt and milk and whisk vigorously until frothy. Add the potatoes and onions to the eggs and mix until fully integrated. Clean the frying pan and return to stove. Heat the remaining 2 tablespoons of oil on a high heat and pour in the mixture, moving it around in the pan to help the tortilla to rise. Fry until golden brown, stirring occasionally until it has set. Then turn down the heat to allow the inside to cook. After a few minutes turn up the heat in order to brown the tortilla. When it's cooked place a large plate over the frying pan and flip the tortilla onto it. Return to the pan and fry the other side until golden brown.

 

Step by step:

1. In a medium bowl mix the potatoes, onions, and 1/2 teaspoon salt by hand.

2. Heat 2 tablespoons of the oil in a large non-stick frying pan. Fry the potatoes and onions on low heat and cover with a lid for 5 minutes to let them soften. Turn up the heat for another 5 minutes until golden brown.

3. Remove from the stove and drain off any excess oil.

4. Meanwhile break the eggs into a medium bowl.

5. Add the remaining salt and milk and whisk vigorously until frothy.

6. Add the potatoes and onions to the eggs and mix until fully integrated.

7. Clean the frying pan and return to stove.

8. Heat the remaining 2 tablespoons of oil on a high heat and pour in the mixture, moving it around in the pan to help the tortilla to rise. Fry until golden brown, stirring occasionally until it has set. Then turn down the heat to allow the inside to cook. After a few minutes turn up the heat in order to brown the tortilla.

9. When it's cooked place a large plate over the frying pan and flip the tortilla onto it. Return to the pan and fry the other side until golden brown.

Nutrition Information:

covered percent of daily need

 

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