Time: 40 min.
Complexity: easily
Servings: 4

A Spanish tortilla is a fluffy potato omelette that is served in Spain for dinner or breakfast, as a tapas appetizer with drinks, or between two slices of bread for a quick snack. In addition to the main ingredients—eggs and thinly sliced ​​potatoes—a Spanish omelette can also include vegetables. To ensure your tortilla is well-cooked and tender, the potato slices are first fried with onions. Then, along with a beaten egg, they are placed in a frying pan and baked in the oven until golden brown on top and bottom. Slice the finished Spanish tortilla like a pie and serve with a light salad of fresh parsley and preserved peppers.

Ingredients:

• 1 cup olive oil
• 4 medium potatoes, peeled and cut into 2cm thick slices.
• 1 large onion, thinly sliced
• 4 large eggs
• 1 cup fresh parsley
• 1/4 cup canned piquillo peppers or roasted sweet peppers, diced
• Juice of half a lemon

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

eggs, potato, piquillo pepper

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Preparation:

Step 1
• Preheat oven to 190°C.
Step 2
• Heat olive oil in a 25cm (9-inch) nonstick ovenproof skillet over high heat. Add the potatoes, onion, 1.5 teaspoons of salt, and black pepper to taste. Cook, turning occasionally, until the potatoes are tender, 10-12 minutes.
Step 3
• Meanwhile, in a large bowl, beat the eggs until foamy.
Step 4
• Place a colander over another large bowl and transfer the fried potatoes, onions, and vegetable oil to it. Gently stir to remove as much oil as possible; reserve the oil in the bowl. Place the potatoes and onions in the beaten eggs, submerging them completely.
Step 5
• Heat 1 tablespoon of the reserved vegetable oil in a skillet over medium-high heat. Add the potato-egg mixture and spread it evenly across the skillet with a silicone spatula. Cook until the tortillas are golden brown on the bottom, about 4 minutes. Transfer the skillet to the oven and bake until set, about 8 minutes more. Loosen the edge of the tortilla with a spatula, then invert it onto a plate. Season with salt. Cut into pieces.
Step 6
• Combine the parsley, piquillo pepper, 1 tablespoon of the reserved vegetable oil, lemon juice, salt, and black pepper to taste. Serve with a tortilla.

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