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I've been perfecting my Spanish tortilla for years, and I'm excited to share this gem with you. This rustic dish transforms simple ingredients into culinary magic. Crispy-edged potatoes meld with caramelized onions, all held together by creamy eggs. Whether served hot or at room temperature, this versatile tortilla shines as breakfast, lunch, dinner, or tapas. My secret? Patience while cooking and flipping confidently. Ready to impress your guests or treat yourself? Let's dive into this Spanish classic together!
Ingredients for a Delicious Spanish Tortilla
- Potatoes: Potatoes provide a hearty base and texture to the tortilla, adding substance and a comforting flavor to the dish.
- Onion: Onions bring a sweet and savory depth to the tortilla, enhancing the overall flavor profile with their aromatic qualities.
- Eggs: Eggs act as the binding agent in the tortilla, holding all the ingredients together and creating a fluffy, satisfying texture.
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Essential Tools for Making Spanish Tortilla
- Skillet: Essential for cooking the potatoes and onions before adding them to the egg mixture.
- Plate: Needed for flipping the tortilla to cook both sides evenly.
Tapas Recipes to Impress Your Guests
Equipment
- Non-stick skillet
- Bowl
- Plate
Ingredients:
Main Ingredients
- 4 medium potatoes thinly sliced
- 1 onion thinly sliced
- 6 eggs
- Salt and pepper to taste
- Olive oil
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Instructions:
- Heat olive oil in a non-stick skillet over medium heat.
- Add potatoes and onions, season with salt and pepper, and cook until potatoes are tender.
- In a bowl, beat eggs and season with salt and pepper.
- Add the cooked potatoes and onions to the eggs and mix well.
- Heat some more olive oil in the skillet and pour in the egg mixture.
- Cook on low heat until the edges start to set.
- Place a plate over the skillet and flip the tortilla onto the plate.
- Slide the tortilla back into the skillet and cook until set.
- Serve warm or at room temperature.
Notes:
Nutrition value:
Keywords:
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Can You Make Spanish Tortilla Ahead of Time?
Make Ahead Instructions
- The Spanish tortilla can be made ahead and stored in the refrigerator for up to 3 days.
- Simply allow it to cool completely, then cover it tightly with plastic wrap or store it in an airtight container.
Freezing Instructions
- To freeze, let the tortilla cool completely and then wrap it well in plastic wrap and aluminum foil.
- Label with the date and freeze for up to 2-3 months.
- Thaw overnight in the refrigerator before reheating.
Did you know that in Spain, the Spanish tortilla is often enjoyed as a tapa, cut into small pieces and served as a snack with drinks? It's a popular dish for social gatherings and celebrations!
I am originally from Uruguay, South America. Introduced by the spaniards, growing up we enjoyed a variety at least twice a week, they are a fantastic dish because of the versatility and ease to put together. One of my favourites was the one with spinach instead of potatoes, both were delicious accompanying a steak. Don’t worry if it gets destroyed when turned, jus put it back on the pasan and with a fork force it into shape.