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Tortilla Española Recipe

Tortilla Española

Prep Time 15min Cook Time 30min

by Anne Coleman

What you'll need

  • 1/2 cup Olive Oil
  • 1 1/2 pounds Yukon Gold Potatoes or other waxy potato, peeled, quartered and sliced thinly
  • 1 medium sweet onion, such as Vidalia, thinly sliced
  • 1 1/2 teaspoons salt
  • 6 whole eggs
  • 1 teaspoon smoked paprika
  • Freshly ground pepper to taste

Notes:

Yields 12 as an appetizer, 6 as a meal

How to make it

  1. Heat the oil in a 10-inch nonstick skillet over low heat, add the potatoes, onions and salt and cook, turning often, for 25 minutes or until vegetables are tender but not browned.
  2. Drain potatoes in a colander over a bowl. Drain as much oil as possible and reserve 2 tablespoons of the cooking oil.
  3. Beat eggs well and add paprika, salt and pepper. Pour hot potatoes into eggs and stir well.
  4. Put the 2 tablespoons of oil back into the same skillet and ppour in the potatoes and eggs.
  5. Turn heat to medium and cook until eggs are nearly set on top, 5-7 minutes.
  6. Put a large plate facedown over the skillet and invert the tortilla.
  7. Slide the tortilla back into the skillet, uncooked side down, and cook for another 3 minutes.
  8. Slide tortilla onto a plate and cool for several minutes before cutting.

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