Spanish Tortilla Recipe
Spanish Tortilla Recipe | Traditional Tortilla Española Made Easy Simple, hearty, and bursting with rustic Spanish flavor, the Spanish Tortilla, also known as Tortilla Española, is a traditional potato and egg omelette that's perfect for breakfast, lunch, tapas, or even a light dinner. This dish is a staple in Spanish homes and now, it can be a favorite in yours too! 📝 Ingredients 4 medium potatoes (Yukon Gold or Russet), peeled and thinly sliced 1 medium onion, thinly sliced (optional but traditional) 6 large eggs 1/2 cup olive oil (for frying) Salt to taste Fresh parsley for garnish (optional) 🍳 Instructions Step 1: Cook the Potatoes and Onions Heat olive oil in a nonstick or cast-iron skillet over medium heat. Add sliced potatoes and onions. Cook gently (don’t brown) for 10–12 minutes, stirring occasionally until soft and tender. Drain and reserve the oil. Let the potatoes cool slightly. Step 2: Prepare the Egg Mixture In a large bowl, beat the eggs with a pinch of salt. Add the cooked potatoes and onions to the eggs. Let the mixture rest for 5 minutes to absorb flavor. Step 3: Cook the Tortilla Heat 2 tbsp of the reserved oil in a skillet over medium heat. Pour in the egg and potato mixture, spreading it evenly. Cook on low-medium heat for 5–6 minutes until the bottom is golden and set. Flip the tortilla using a plate: place a large plate over the pan, invert it, then slide the tortilla back into the skillet to cook the other side for another 4–5 minutes. Step 4: Rest and Serve Let it cool slightly before slicing. Serve warm or at room temperature, garnished with chopped parsley. 🍽️ Serving Suggestions Serve with crusty bread, aioli, or a green salad. Perfect as part of a tapas spread, packed lunch, or picnic dish. Try it with a glass of Spanish Rioja or sparkling water with lemon. 🧊 Storage Tips Fridge: Store in an airtight container for up to 3 days. Best Served: At room temperature — perfect for make-ahead meals. Reheat: Gently warm slices in a pan or enjoy cold! 🔄 Recipe Variations With Chorizo: Add diced Spanish chorizo for a meaty twist. Vegan: Use chickpea flour and water mixture to replace eggs. Herb-Infused: Add thyme, parsley, or smoked paprika for extra flavor. Cheesy: Mix in grated Manchego or cheddar before cooking. 🔍 FAQ: Spanish Tortilla Q: What's the difference between a Spanish tortilla and a Mexican tortilla? A: Spanish tortilla is a potato-and-egg omelette, while Mexican tortillas are flatbreads made from corn or flour. Q: Can I skip the onion? A: Yes. Many Spaniards debate this—con cebolla (with onion) or sin cebolla (without onion) is a matter of personal taste! Q: How do I flip the tortilla safely? A: Use a plate slightly larger than the pan. Place it over the skillet, invert the tortilla onto the plate, then slide it back in to cook the other side. 🌟 Pro Tip: Letting the egg and potato mixture rest before cooking helps the flavors blend and makes the texture more cohesive and creamy. 📢 Share Your Tortilla! Tried this recipe? Snap a pic and tag @monzoorskitchen on Instagram or Pinterest using #SpanishTortillaLove for a chance to be featured!
2025-06-19 12:27:22 - monzoorskitchen.blospot.com