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Spanish Tortilla: The Delight of Spanish Tradition

Name: Spanish Tortilla: The Delight of Spanish Tradition
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Brasileira
Ingredients: 4 medium potatoes, peeled and cut into thin rounds; 6 large eggs; 1 medium onion, chopped (optional); Salt to taste; Black pepper to taste; Olive oil for frying

Por

Master Receita Solta

Spanish Tortilla: The Delight of Spanish Tradition

Prep Time20 min

Cook Time30 min

Servings4 servings

DifficultyEASY

Calories320 kcal

Resumo para quem tem pressa

"Iconic dish of Spanish taverns made from thin slices of potato and onion cooked slowly in olive oil until tender without browning, wrapped in seasoned beaten eggs. Cooked in the skillet, it reaches a firm exterior with a juicy and creamy interior when cut."

Spanish Tortilla: The Delight of Spanish Tradition

O Que Você Precisa Saber

- Slow cooking the potatoes and onions in olive oil is a gentle confit without letting them brown or become crispy. - Draining the olive oil before mixing the warm potatoes with the beaten eggs prevents excess fat and starts coagulation. - Flipping the tortilla with a large flat plate is the determining step to cook the back without breaking the shape of the disk.

Ingredients

Main Course

4 medium potatoes, peeled and cut into thin rounds
6 large eggs
1 medium onion, chopped (optional)
Salt to taste
Black pepper to taste
Olive oil for frying

Instructions

Main Course

Start by heating a generous amount of olive oil in the skillet over medium heat.

Add the potatoes and the onion, if using, seasoning with salt. Cook slowly until the potatoes are soft, but not browned, approximately 10 minutes.

Enquanto isso, bata os ovos em uma tigela separada e tempere com pimenta-do-reino.

Drain the cooked potatoes from the olive oil and mix them with the beaten eggs, coating well.

Return the mixture to the skillet and spread evenly, cooking for about 5 minutes until the bottom is firm.

Carefully flip the tortilla using the large plate, cooking the other side for another 5 to 7 minutes until it is completely cooked and slightly golden.

Remove from heat and let rest for a few minutes before cutting into slices.

Serve warm or at room temperature, with a fresh salad on the side.

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Chef Tips

- Let the drained potatoes rest in the beaten eggs for ten minutes before going to the heat to absorb the seasoning. - Use a non-stick skillet with curved edges greased with olive oil so the large omelet slides perfectly when flipping. - Cook over low heat to firm the edges while keeping the interior juicy and soft, without drying out the center of the slice.

Variations

- Add small cubes of prosciutto and strips of candied sweet red bell pepper along with the eggs. - Serve the portions covered with spicy paprika sauce and garlic mayonnaise to compose a brava version. - Add spinach leaves sautéed in garlic to the egg and potato mixture to get a green country profile.

Substitutions

- The onion can be removed from the recipe to compose the traditional purist version known as tortilla sin cebolla. - Regular English potatoes can be substituted with Asterix-type potatoes sliced into homogeneous slices. - The olive oil used to confit the potatoes can be strained and reused in other culinary preparations.

How to Store

Store the slices in an airtight container in the refrigerator for up to three days. Can be consumed cold, at room temperature, or slightly heated in a skillet with a lid over low heat; avoid strong microwave.

Can You Freeze It?

It is not indicated to freeze the potato tortilla, as cooked potatoes lose water, altering the texture of the eggs which become spongy and watery. Prepare for consumption on the same day or the next day.