Tortilla Española
0.0
Spanish, Mediterranean
•A traditional Spanish tortilla made with slowly cooked potatoes and onion, bound with eggs and cooked until just set with a slightly creamy center.
Ingredients
4
SERVINGSMain
600 g waxy potatoes
1 pcs large yellow onion
6 pcs large eggs
salt
for slow cooking
2 dl olive oil
Instructions
1
Preparation: Make sure you have all ingredients ready before you start cooking.
2
Heat olive oil in a wide pan over medium-low heat.
Ingredients For This Step
200 ml olive oil
3
Add potatoes and onion with a generous pinch of salt. Cook gently for 1200-1500 seconds, stirring occasionally.
Ingredients For This Step
600 g waxy potatoes
1 pcs large yellow onion
salt
4
Lightly beat eggs in a large bowl. Add warm potato mixture. Let rest for 300-600 seconds so the potatoes absorb some egg.
Ingredients For This Step
6 pcs large eggs
600 g waxy potatoes
1 pcs large yellow onion
5
Heat 15ml reserved oil in a non-stick pan over medium heat. Pour in mixture. Cook for 240-300 seconds until edges are set but center remains slightly soft.
Ingredients For This Step
15 ml olive oil
6 pcs large eggs
6
Place a flat plate over the pan. Carefully invert tortilla onto plate. Slide back into pan. Cook another 180-240 seconds until just set but still tender in the center.
7
Rest at least 900 seconds before slicing. Serve at room temperature.
Ready to eat!
