Tortilla Española

Name: Tortilla Española
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 16
Cuisine: Global
Ingredients: 6 larges eggs, beaten to blend; 2 Tbsps chopped flat-leaf parsley; 473 milliliters extra-virgin olive oil; 1 teaspoon truffle salt or sea salt; 1 medium yellow onion, chopped; 1 kilograms large Yukon Gold potatoes (about , peeled and cut into 1/2-in. cubes

Tortillan Española might be a good recipe to expand your hor d'oeuvre repertoire. This recipe makes 16 servings with 91 calories, 4g of protein, and 4g of fat each. This recipe covers 7% 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. Head to the store and pick up yukon gold potatoes, sea salt, olive oil, and a few other things to make it today. From preparation to the plate, this recipe takes around 40 minutes.

Instructions

Combine potatoes, onion, and salt in a bowl. Set aside.

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Potato

Onion

Salt

Equipment you will use

Bowl

Heat oil in a large frying pan over high heat until very hot but not smoking. Spoon potato mixture into oil, spreading evenly. Cook until at least half the potatoes are browned, using a slotted metal spoon to turn potatoes occasionally, 20 minutes.

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Potato

Cooking Oil

Equipment you will use

Frying Pan

Set a strainer over a bowl and pour in potatoes; let drain. Reserve 1 tbsp. oil.

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Potato

Cooking Oil

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Sieve

Bowl

Fold eggs into potato mixture in a large bowl. Stir in parsley.

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Parsley

Potato

Egg

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Bowl

Heat reserved 1 tbsp. oil in a 10-in. nonstick frying pan over medium heat.

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Cooking Oil

Equipment you will use

Frying Pan

Pour egg mixture into pan; spread evenly. Cook, lifting edges to check color. When eggs are medium brown, remove from heat. Set a large plate upside down over pan. Invert tortilla onto plate, then slide back into pan. Cook over medium heat until bottom is browned, about 4 minutes.

Ingredients you will need

Tortilla