SPANISH TORTILLA
More like an omelette than tortilla, but it’s undeniably one of my favorite tapa.
Time: 1 hour 15 min | Difficulty: 3/5 | Servings: 4
1. Prep Your Potatoes
Rinse and peel your potatoes. Slice them thinly with a knife or mandoline and pat dry.
2. Slice Your Onion
Thinly slice your onion next using the same knife or mandoline.
3. Cook Your Potatoes
Heat the olive oil in a large pan over medium low heat. Once the oil is hot, add your potatoes and season with salt and pepper. Cook for about 20 minutes, gently turning with a wooden spoon. You want them to be cooked through, but not breaking apart.
4. Fry the Onions
In a separate pan over medium heat, add a little bit of olive oil and start frying your onion. Cook them for about 10-20 minutes, until caramelized.
5. Mix the Eggs
While the potatoes and onion are cooking, put your eggs into a bowl. Mix and season with salt and pepper.
6. Remove from Heat
Remove potatoes and onion from heat, drain both using a strainer and let cool (about 10 minutes).
7. Add to Eggs
Once cooled, add your strained potatoes and onion to your egg mixture and let soak for 15 minutes.
8. Put in the Pan
Heat your pan over medium-low heat and pour in the egg mixture, cooking for about 6-8 minutes.
9. Flip!
Once the bottom and sides are firm, but the top still runny, it’s time to flip your tortilla. The easiest way to do this is to use a spatula to loosen the edges and then flip it from the pan onto a plate and then slide it back into the pan. If some uncooked egg mixture slides out, don’t worry!
Continue to cook the other side of your tortilla for another 6-8 minutes.
10. Plate
Once finished cooking, slide your tortilla onto a plate, let it cool, and slice before serving.
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