Spanish Tortilla
Servings:
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Ingredients
Instructions
Nutrition
| 8 | Eggs | |
| 700 g | Potatoes | |
| 2 | Onions | |
| 250 g | Butter | |
| 225 ml | Olive oil |
- Prepare by peeling the potatoes, halving them, then cutting them into thin slices. Thinly slice the onions and add to the potatoes. In a large bowl, beat eggs vigorously with a large pinch of salt until frothy. Set aside.
- In a 10-inch nonstick or well-seasoned carbon steel skillet, heat oil and butter together over medium-high heat until shimmering. Add potatoes and onions; they should gently (but not vigorously) bubble in the oil. Regulating heat to maintain a gentle bubbling, cook, stirring occasionally, until potatoes and onions are meltingly tender, about 25 minutes. Set a fine-mesh strainer over a heatproof bowl and drain potatoes and onions of excess oil. Reserve oil.
- Transfer potatoes and onions to a medium heatproof bowl and season generously with salt, stirring well to combine. Beat eggs vigorously to re-froth, then add to the potatoes and onions and stir until thoroughly combined. Set aside for 5 minutes.
- Meanwhile, wipe out skillet. Add 3 tablespoons (45ml) reserved frying oil to skillet and set over medium-high heat until shimmering. Scrape egg mixture into skillet and cook, swirling and shaking pan rapidly, until bottom and sides begin to set, about 3 minutes. Using a heatproof spatula, press the edges in to begin to form the tortilla's puck shape. Continue to cook, adjusting heat to prevent bottom of tortilla from burning, until beginning to set around edges, about 3 minutes longer.
- Place a large overturned board on top of skillet, and in one very quick motion, invert tortilla onto it. Add 1 more tablespoon (15ml) reserved oil to skillet and return to heat. Carefully slide tortilla back into skillet and continue to cook until second side is beginning to firm up, about 2 minutes. Use rubber spatula to again press the sides in all around to form a rounded puck shape. Continue to cook tortilla until lightly browned on second side but still tender in the center when pressed with a finger, about 2 minutes longer. If desired, you can flip tortilla 2 to 3 more times during these last minutes of cooking, which helps to cook the center more evenly and reinforce the shape.
- Carefully slide tortilla out of skillet onto a clean plate and let stand at least 5 minutes before serving. Tortilla can be cut into wedges for a larger meal or into cubes for an hors d'oeuvre–sized snack.
Fat:
75.1g
Saturates:
27.8g
Sugars:
2.4g
Protein:
10g
Carbs:
20g
Fiber:
2.5g
65.3%
Calories
20.2%
Carbs
11.8%
Protein
187.8%
Fat
10%
Fiber