Description
This classic Spanish Tortilla (aka Tortilla de Patatas or Torta Espanola) is a lightened-up version made with thinly sliced potatoes, caramelized onions, eggs, and olive oil that can be served for tapas, breakfast, lunch or dinner.
Ingredients
Scale
- 1 – 1 1/4 lbs (500 grams, about 3–4 medium potatoes- size of a tennis ball)
- 1 medium onion, yellow, white or sweet onion (300 grams)
- 4 large eggs
- 3–4 tbsp olive oil
- 1 teaspoon salt, divided
Instructions
- Preheat the oven to 425ºF (200-220ºC)
- Slice the onions and place in a medium-sized baking tray, add 1 tbsp olive oil and ½ tsp salt and mix well until onions are coated. Bake for 15 mins, or until just tender, mixing them halfway through.
- Meanwhile, peel (see notes) and slice the potatoes. If large, slice into half moons, no need to be precise here.
- Once the onions are tender, add the potatoes to the tray, along with 1 more tbsp of olive oil. Mix well and bake for another 15-20 mins, or until the potatoes are soft. Cool 10 minutes. You could do this ahead and refrigerate.
- Lightly whisk the eggs in a big bowl, add the cooked potatoes and onions and mix. Stir in ½ teaspoon more salt. Let the mixture sit for a couple of minutes, while you heat up the pan.
- Heat up a non-stick pan, about 22-25cm (8.5-10 inches) wide, over medium heat and add 1 tbsp olive oil. When the pan is hot, set the heat to low. Pour the mixture into it, and shake the pan to level. Cook until the edges from up- this will only take a few mins. Use a flexible spatula to check if the sides are cooked. (Wait until the edges are cooked before flipping.) Once you’re able to slide the spatula along the side of the tortilla, and the underneath looks golden, place a flat plate on top of the pan.
- Press the plate against the pan – and flip the tortilla onto the plate. Return the pan to the stove, carefully slide the half-cooked tortilla back into the pan. Let it cook 2-4 mins until the underside looks deeply golden. Turn off the heat, place a clean plate on top of the pan and flip the tortilla on it, like you did before.
- Slice and serve warm, or at room temp, or chill and serve cold. Store in the fridge for up to 3 days. After that, you can eat it cold straight from the fridge (very tasty too) or reheat it in the microwave until it’s room temperature.
Notes
- To make a vegan version of a Spanish tortilla, substitute the eggs for garbanzo bean flour + water batter. For each egg, mix 1 tbsp garbanzo flour + 2 tbsp water, approx. The consistency should be similar to whisked egg, slightly thicker.
Nutrition
- Serving Size: one fourth of the pie
- Calories: 272
- Sugar: 4.9 g
- Sodium: 243.5 mg
- Fat: 15.4 g
- Saturated Fat: 3.1 g
- Carbohydrates: 25.6 g
- Fiber: 4.1 g
- Protein: 9.1 g
- Cholesterol: 186 mg