Description
A delicious and traditional Spanish dish featuring crispy edges and tender, creamy potatoes.
Ingredients
- 700 g waxy potatoes, peeled and thinly sliced
- 1 medium yellow onion — about 150 g, thinly sliced
- 6 large eggs
- 120 mL extra-virgin olive oil
- 1 teaspoon (5 mL) salt, plus more to taste
- ¼ teaspoon (1.25 mL) black pepper
- 1 clove garlic, lightly crushed, optional
Instructions
- Prepare the potatoes: Peel and slice the potatoes into thin, even pieces.
- Cook the potatoes and onion: Heat the olive oil in a 25 cm nonstick skillet over medium-low heat. Add the potatoes, onion, garlic if using, and salt. Cook gently for 15–20 minutes, stirring occasionally, until the potatoes are very tender.
- Drain: Transfer the potatoes and onions to a colander or bowl, reserving about 2 tablespoons (30 mL) of the cooking oil.
- Beat the eggs: In a large bowl, whisk the eggs with the black pepper and a pinch of salt.
- Combine: Add the warm potatoes and onions to the eggs. Gently toss and let the mixture stand for 5–10 minutes.
- Cook the tortilla: Heat the reserved oil in the skillet over medium heat. Pour in the potato-and-egg mixture and spread it evenly. Cook for 4–5 minutes.
- Flip: Place a large plate over the skillet and carefully invert the tortilla onto the plate. Slide it back into the skillet with the cooked side facing up.
- Finish cooking: Cook for another 2–3 minutes over medium-low heat.
- Rest: Transfer to a plate and let rest for 5–10 minutes before slicing.
- Serve: Cut into wedges and serve warm or at room temperature.
Notes
- This dish can be served for breakfast, lunch, dinner, or as a tapas-style dish. <liAdjust the seasoning to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Spanish
Nutrition
- Serving Size: 1 wedge
- Calories: 250
- Sugar: 1 g
- Sodium: 300 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 180 mg