Tortilla de patata is the quintessential Spanish tapas dish, celebrated for its comforting simplicity and rich flavor. This thick, savory omelet relies on just a few high-quality ingredients: tender russet potatoes, sweet caramelized onions, and eggs. The key to a perfect tortilla is the slow cooking of the potatoes and onions in olive oil until they are incredibly soft, then gently folding them into the egg mixture. The result is a dish with a crispy golden exterior and a moist, custard-like center. It is incredibly versatile, making it an ideal choice for lunch, dinner, or as part of a shared appetizer spread. Serve it warm straight from the pan or at room temperature for a satisfying, home-cooked meal that pairs beautifully with a crisp salad or crusty bread.
Tortilla De Patata
Description
Tortilla de patata is the quintessential Spanish tapas dish, celebrated for its comforting simplicity and rich flavor. This thick, savory omelet relies on just a few high-quality ingredients: tender russet potatoes, sweet caramelized onions, and eggs. The key to a perfect tortilla is the slow cooking of the potatoes and onions in olive oil until they are incredibly soft, then gently folding them into the egg mixture. The result is a dish with a crispy golden exterior and a moist, custard-like center. It is incredibly versatile, making it an ideal choice for lunch, dinner, or as part of a shared appetizer spread. Serve it warm straight from the pan or at room temperature for a satisfying, home-cooked meal that pairs beautifully with a crisp salad or crusty bread.Ingredients
Directions
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Slice the peeled potatoes lengthwise into thin rounds, approximately 1/16 inch thick.
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Toss the potato slices with 1/2 teaspoon of salt and half of the black pepper.
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Heat 1/4 cup of olive oil in a 9-inch cast-iron skillet over medium heat.
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Add the potatoes and cook, tossing occasionally, until golden brown and crispy.
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In a separate skillet, heat 2 tablespoons of olive oil over medium-low heat.
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Sauté the sliced onions, stirring occasionally, for about 20 minutes until very soft and slightly golden.
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Preheat the oven to 350 degrees Fahrenheit (177ðC).
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In a large bowl, beat the eggs together.
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Stir the remaining 1/4 teaspoon of salt, remaining pepper, and the cooked onions into the eggs.
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Remove the fried potatoes from the skillet with a slotted spoon and drain briefly in a colander.
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Wipe out the potato skillet with a paper towel and add the remaining 2 tablespoons of olive oil.
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Fold the drained potatoes into the egg and onion mixture.
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Heat the cleaned skillet over low heat and pour in the egg and potato mixture.
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Cook for about 8 minutes, or until the bottom is slightly golden and the edges begin to set.
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Place a large plate upside down over the skillet, invert the tortilla onto the plate, and slide it back into the pan.
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Finish cooking in the preheated oven for 4 to 5 minutes, or until the eggs are fully set.
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Let the tortilla cool in the pan for 5 minutes before cutting into wedges or squares.
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Serve warm or at room temperature.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 694.1kcal
- % Daily Value *
- Total Fat 46.8g72%
- Saturated Fat 9.2g46%
- Cholesterol 559.5mg187%
- Sodium 7514.2mg314%
- Total Carbohydrate 45.3g16%
- Dietary Fiber 6.0g24%
- Sugars 5.6g
- Protein 24.7g50%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
