0 0
Tortilla Española

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
8 Large eggs
2 cups Extra-Virgin Olive Oil
700g Yukon Gold Potatoes
350g Yellow Onion

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Tortilla Española

This Tortilla Española recipe makes a great appetizer and it's gluten free and vegan. Let's not forget that it's also free damn good.

Features:
  • Gluten Free
  • Vegan
  • Vegetarian
Cuisine:

Ingredients

Directions

Share

Have you every tried a Spanish omelette? If no, you should. Indeed, this Tortilla Española recipe makes a great appetizer and it’s gluten free and vegan. I hope you will enjoy this Tortilla Española recipe as much as me. Also, don’t forget to let me know what you think of this recipe in the comments below.

for more Spanish recipes, visit our Spanish section.

You think you have a recipe that deserve to be published? Do it here : Publish recipe


(Visited 17 times, 1 visits today)

Steps

1
Done

In a large bowl, beat eggs vigorously with a large pinch of salt until frothy. Set aside.

2
Done

Meanwhile, in a 10-inch nonstick or well-seasoned carbon steel skillet, heat oil over medium-high heat until shimmering. Add potatoes and onions; they should gently bubble in the oil. Regulating heat to maintain a gentle bubbling, cook, stirring occasionally, until potatoes and onions are tender, about 25 minutes. Set a fine-mesh strainer over a heatproof bowl and drain potatoes and onions of excess oil. Reserve oil.

3
Done

Transfer potatoes and onions to a medium heatproof bowl and season generously with salt, stirring well to combine. Beat eggs vigorously to re-froth, then scrape potato and onion in and stir until thoroughly combined. Set aside for 5 minutes.

4
Done

Meanwhile, wipe out skillet. Add 3 tablespoons reserved frying oil to skillet and set over medium-high heat until shimmering. Scrape egg mixture into skillet and cook, swirling and shaking pan rapidly, until bottom and sides begin to set, about 3 minutes. Using a heatproof spatula, press the edges in to begin to form the tortilla's puck shape. Continue to cook, adjusting heat to prevent bottom of tortilla from burning, until beginning to set around edges, about 3 minutes longer.

5
Done

Working over a sink or garbage can, place a large overturned flat plate or lid on top of skillet, set hand on top, and, in one very quick motion, invert tortilla onto it. Add 1 more tbsp reserved oil to skillet and return to heat. Carefully slide tortilla back into skillet and continue to cook until second side is beginning to firm up, about 2 minutes. Use rubber spatula to again press the sides in all around to form a rounded puck shape. Continue to cook tortilla until lightly browned on second side but still tender in the center when pressed with a finger, about 2 minutes longer. If desired, you can flip tortilla 2 to 3 more times during these last minutes of cooking, which helps to cook the center more evenly and reinforce the shape.

6
Done

Carefully slide tortilla out of skillet onto a clean plate and let stand at least 5 minutes before serving with allioli. Tortilla can be cut into wedges for a larger meal or into cubes for an hors d'oeuvre–sized snack.

S

I just want to share my love of food.

Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
Lobster Roll
previous
Lobster Roll
Bruschetta
next
Bruschetta
Lobster Roll
previous
Lobster Roll
Bruschetta
next
Bruschetta

Add Your Comment