Traditional Spanish Tortilla
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A classic Spanish dish made with eggs, potatoes, onions, and olive oil, embodying the rich flavors and simplicity of Spanish cuisine.
01:10:00 total
Serves 6
medium
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Ingredients
- potatoes - 1.2 kg (yellow)
- eggs - 10
- onions - 400 g (yellow)
- olive oil - 20-25 cl (virgin or extra virgin, preferably Spanish)
- salt - watch the video to see (to taste)
- garlic clove - 1 (for rubbing the pan, optional)
Instructions
- Prepare the onions: Cut the onions rather than slicing or chopping them finely. Confit them in olive oil at a moderate temperature (120°C) for about 30 minutes, stirring occasionally.
- Prepare the potatoes: Peel and cut the potatoes into 3-4 mm thick slices. Rinse to remove starch. After confiting the onions, use the same oil to cook the potatoes at a slightly higher temperature without exceeding 140-150°C, seasoning with salt, for about 15 minutes or until they start to soften.
- Mix with eggs: Beat the eggs in a bowl and season with salt. Incorporate the cooled onions and potatoes. Ensure the mixture is not too liquid.
- Cook the tortilla: In a non-stick pan (28 cm diameter) rubbed with a garlic clove and heated with a bit of olive oil, pour in the egg mixture. Cook over medium heat, shaking the pan to distribute the mixture and watching the edges. After about 5-6 minutes, when the edges solidify, flip the tortilla using a large flat plate and cook the other side.
- Serve: Once cooked to your liking, remove from the pan, slice, and serve with a salad or as a sandwich filling.
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