Tortilla Espanola (Spanish Tortilla)

Tortilla Espanola (Spanish Tortilla)

39
sjmoraes 0

"Unlike most omelets, a Spanish tortilla is served at room temperature. It is the classic tapa, prepared all over Spain."

Ingredients

2 h 20 m {{adjustedServings}} servings 477 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 477 kcal
  • 24%
  • Fat:
  • 32.3 g
  • 50%
  • Carbs:
  • 35.8g
  • 12%
  • Protein:
  • 12.5 g
  • 25%
  • Cholesterol:
  • 198 mg
  • 66%
  • Sodium:
  • 423 mg
  • 17%

Based on a 2,000 calorie diet

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Directions

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  1. Heat 1/2 cup olive oil in a large skillet over medium-low heat. Add half of the potato slices, and cook, stirring occasionally, until just tender, 15 to 20 minutes. When done, remove potatoes to a large bowl, leaving oil in the skillet. Cook the remaining potatoes in the oil until tender, then add to the bowl, leaving oil in the skillet. Gently toss potatoes with salt and pepper to taste.
  2. Meanwhile, heat 2 tablespoons olive oil in a skillet over medium heat. Stir in onion rings, and gently cook until soft and golden brown, about 15 minutes. Spoon onions onto a plate, and allow to cool while the potatoes finish cooking.
  3. Whisk eggs in a large bowl until smooth. Stir in cooled onions, roasted peppers, and serrano ham. Gently fold in cooked potatoes.
  4. Heat the skillet with the reserved oil over low heat. Pour in the egg mixture, and gently cook until the sides have started to set and the bottom has turned golden brown, 8 to 10 minutes. Loosen the tortilla with a spatula if needed, then carefully slide onto a large plate. Turn the skillet upside down and place onto the uncooked side of the tortilla. Turn the skillet right-side-up, and remove the plate. Return the skillet to the stove, and continue cooking until the tortilla has set in the center, about 4 minutes.
  5. Slide the tortilla onto a serving plate and allow to cool to room temperature. Cut into six wedges and sprinkle with parsley to serve.
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Reviews

39
  1. 48 Ratings

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I live in Spain and this recipe, although delicious, differs from the classic tortilla espaƱola in the fact that the classic one, the one you get in bars and restaurants does not have the serran...

I lived in Barcelona for years and my S.O. is Catalan, so I make tortilla almost once a week to have on hand for snacks (Potatoes, onions, and cheese only). I thought I would offer some tips to...

I make this but leave it in the skillet after cooking the first side and then broil the other side about 6 inches away from the broiler. It is much easier to handle this way and looks real good...