Spanish Tortilla

Name: Spanish Tortilla
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Spanish, European
Ingredients: 8 larges eggs, beaten to blend; 3 teaspoons kosher salt; 355 milliliters extra-virgin olive oil; 1 onion, quartered, thinly sliced; 907 grams Yukon Gold potatoes, peeled, quartered, cut into 1/4 slices

Spanish Tortilla might be just the side dish you are searching for. One serving contains 170 calories, 9g of protein, and 8g of fat. This recipe serves 8. This recipe covers 12% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free, dairy free, whole 30, and vegetarian diet. A mixture of yukon gold potatoes, kosher salt, olive oil, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes around 45 minutes. This recipe is typical of European cuisine.

Instructions

Heat oil in a large ovenproof skillet over medium heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add potatoes,onion, and salt. Use a heatproof spatula to coat potatoes with oil. When oilbegins to bubble, reduce heat to medium-low and cook, turning frequently,until potatoes are tender but not browned, 20-25 minutes.

Ingredients you will need

Potato

Onion

Salt

Cooking Oil

Equipment you will use

Spatula

Using a slotted spoon, transfer potatoes and onion to a large heatproofbowl.

Ingredients you will need

Potato

Onion

Equipment you will use

Slotted Spoon

Add eggs and stir gently to combine; do not break up potatoes.Strain oil into a glass measuring cup; wipe out skillet.

Ingredients you will need

Potato

Egg

Cooking Oil

Equipment you will use

Measuring Cup

Frying Pan

Heat 3 tablespoons reserved oil from measuring cup in skillet over medium-highheat.

Ingredients you will need

Cooking Oil

Equipment you will use

Measuring Cup

Frying Pan

Add egg-potato mixture and cook, stirring constantly but gentlyto keep potatoes intact, until eggs begin to set (eggs will look scrambled),about 2 minutes.

Ingredients you will need

Potato

Egg

Spread mixture in an even layer; reduce heat to medium-low.Preheat broiler to high.

Ingredients you will need

Spread

Equipment you will use

Broiler

Cook tortilla, shaking pan occasionally to prevent it from sticking, untileggs are nearly cooked through, about 12 minutes.

Ingredients you will need

Tortilla

Equipment you will use

Frying Pan

Transfer skillet to ovenand broil until top of tortilla is just cooked, about 2 minutes.

Ingredients you will need

Tortilla

Equipment you will use

Frying Pan

Remove from oven. Invert a large plate over skillet. Using oven mitts(skillet and potatoes will be very hot; use caution), hold plate firmly overskillet and flip, releasing tortilla onto plate.

Ingredients you will need

Potato

Tortilla

Equipment you will use

Oven Mitt

Frying Pan

Oven

Let sit at room temperaturefor at least 20 minutes and up to 2 hours before serving.

Equipment

Ingredients

Servings:

8larges

eggs, beaten to blend 3teaspoons

kosher salt 355milliliters

extra-virgin olive oil 1

onion, quartered, thinly sliced 907grams

Yukon Gold potatoes, peeled, quartered, cut into 1/4" slices

Recommended wine: Tempranillo, Albarino, Grenache

Tempranillo, Albarino, and Grenache are my top picks for Spanish. When pairing wine with Spanish dishes, why not follow the rule 'what grows together goes together'? We recommend albariño for white wine and garnachan and tempranillo for red. The Protos Organic Tempranillo with a 4.8 out of 5 star rating seems like a good match. It costs about 18 dollars per bottle.