Spanish tortilla with potatoes, onion and eggs, the recipe.
One of the Spanish dishes that I like the most, after Galician octopus and jamon, is definitely the tortilla. Some time ago I prepared one, very good, to which however, compared to the original recipe, I added very little onion.
Ingredients
– 4-5 medium potatoes;
– 1 large onion;
– 4-5 eggs;
– Extra virgin olive oil;
– Salt;
– Pepper.
Preparation
Prepare the potatoes and onion: First, peel the potatoes and cut them into thin slices (about 1/8 inch thick) or dice them.
Also slice the onion into thin slices.
Fry the potatoes and onion: In a large, nonstick skillet, heat a generous amount of olive oil over medium-high heat and add the potato and onion slices to the hot pan. Cook the potatoes and onion over medium heat, stirring occasionally to prevent them from sticking to the bottom of the pan. They should be tender but not brown (this will take about 10-15 minutes).
Once the potatoes and onions are cooked, remove them from the oil using a colander or slotted spoon. Allow the excess oil to drain well.
Now prepare the eggs: In a bowl, beat the eggs; add a pinch of salt and pepper to taste and transfer the drained potatoes and onions to the bowl with the beaten eggs. Mix well so that the potatoes are covered by the egg.
Now it’s time to cook the tortilla: In a smaller non-stick skillet, heat a little olive oil over medium heat. Pour the egg, potato and onion mixture into the hot skillet and spread it out evenly. Cook over medium-low heat for about 5-7 minutes or until the bottom of the tortilla has set.
Flip and cook on the other side. (To flip the tortilla, use a lid or a flat plate. Place it over the pan and flip the tortilla firmly. The cooked side should now be on top.)
Return the skillet to the heat and cook the other side for another 5-7 minutes or until cooked through and golden brown.
Transfer the tortilla to a serving dish. You can serve it warm or at room temperature, cut into wedges or cubes.
Spanish tortilla is a versatile dish that can be enjoyed as an appetizer, snack or main course. Its creamy and tasty texture is loved by many. Enjoy!
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Photo taken with Canon EOS M100 and lens Canon EF-M 22.
The Spanish tortilla with potatoes, onion and eggs, the recipe – La tortilla espagnole aux pommes de terre, oignons et œufs, la recette – La tortilla española con patatas, cebolla y huevos, la receta – A tortilha espanhola com batata, cebola e ovos, a receita – Die spanische Tortilla mit Kartoffeln, Zwiebeln und Eiern, das Rezept – Công thức làm bánh tortilla Tây Ban Nha với khoai tây, hành tây và trứng – 西班牙玉米饼配土豆、洋葱和鸡蛋，食谱 – ジャガイモ、玉ねぎ、卵が入ったスペインのトルティーヤ、レシピ
The text of the post was written with the help of ChatGPT, a language model from OpenAI.
