Indulge in the rich flavors of a traditional Spanish Potato Omelet, also known as “Tortilla a la Espanola,” with this delightful recipe from lovewithrecipes.com. Perfect for breakfast or brunch, this savory dish promises to be a crowd-pleaser with its harmonious blend of potatoes, onions, and eggs.
| Preparation Time | Cooking Time | Total Time |
|---|---|---|
| PT40M | nan | PT40M |
Ingredients:
- 1 cup olive oil
- 4 medium-sized potatoes, thinly sliced
- 1 onion, finely chopped
- Coarse salt to taste
- 4 large eggs
Nutritional Information (per serving):
- Calories: 848
- Fat: 59.1g
- Saturated Fat: 9.1g
- Cholesterol: 186mg
- Sodium: 95.7mg
- Carbohydrates: 68.3g
- Fiber: 8.8g
- Sugar: 4.7g
- Protein: 14.2g
Recipe Category: Breakfast
Keywords: Lunch/Snacks, Potato, Vegetable, Spanish, European, Low Protein, Free Of…, < 60 Mins, Easy
Aggregated Rating: 4.5
Review Count: 28
Instructions:
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Heat the Olive Oil:
- Begin by heating the olive oil in an 8-9 inch skillet. Take your time to ensure the oil is adequately warmed.
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Add Potatoes and Onions:
- Carefully introduce the thinly sliced potatoes to the heated oil, adding them one at a time to prevent sticking. Layer these potatoes with finely chopped onions, creating a delightful interplay of flavors.
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Slow Cooking Perfection:
- Cook the potato and onion mixture slowly over medium heat. Turn the potatoes until they achieve tenderness, ensuring they don’t brown excessively.
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Drain and Save:
- Once cooked, drain the potatoes in a colander, preserving the flavorful oil for later use. Ensure the skillet is impeccably clean, ready for the next steps.
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Prepare the Egg Mixture:
- In a bowl, beat the eggs with a fork until they exhibit a slight foamy texture. Season with salt to taste. Add the drained potatoes, pressing them down to immerse completely in the egg mixture.
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Return to Skillet:
- Reheat 2 tablespoons of the saved olive oil until it reaches the smoking point. Add the egg and potato mixture to the skillet, spreading it out evenly. Quickly reduce the temperature to medium-high.
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Master the Flip:
- Shake the pan periodically to prevent sticking. Once the bottom achieves a delightful golden brown, cover the skillet with a plate. In a bold move, turn the skillet upside down, allowing the tortilla to gracefully slide onto the plate, uncooked side down.
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Perfect the Finish:
- Cook the other side of the tortilla in the skillet, turning it several times until both sides are beautifully cooked. The result is a masterpiece of Spanish cuisine, a Tortilla a la Espanola ready to be enjoyed by family and friends.
This easy-to-follow recipe, adorned with the essence of Spanish culinary traditions, offers a delightful experience for your taste buds. With its layers of potatoes and onions enveloped in a golden egg embrace, this Tortilla a la Espanola is a hearty and satisfying addition to your breakfast repertoire. Serve it hot, and savor the authentic flavors that transport you to the heart of Spain.
