Tortilla Española

Name: Tortilla Española
Yield: 4 servings
Ingredients: 1 ½ lb Yukon Gold potatoes; 1 large yellow onion; 1 ½ cups olive oil; 6 eggs; 1 ½ tsp kosher salt

👥 4 servings

🗣️ English (detected)

category: Eggs

counters: One Pot

aka: tortilla de patatas, Spanish omelette, Spanish tortilla, potato omelette, tortilla de papas

slack: narrow — the turn happens once: flipped before the base has set it collapses onto the plate, left until firm all through it is dry

washing-up: the nonstick skillet, a bowl to beat the eggs in, a plate to turn it on

keeps: 3 days — meant to be eaten at room temperature, so the second day costs it almost nothing

step: Cover the pan, take both in one grip and tip it over in one movement. Rest five minutes before cutting.

#eggs #potatoes #spanish #one-pot #skillet #tapas

From: John Chen's Tabular Recipes

🥘 Ingredients

Yukon Gold potatoes 1 ½ lb
yellow onion 1 large
olive oil 1 ½ cups
eggs 6
kosher salt 1 ½ tsp

🍳 Cookware

nonstick skillet

1

One pan, one bowl and a plate to turn it on.
2

Fry Yukon Gold potatoes , yellow onion in olive oil in a nonstick skillet for 20 min , moving them so they soften without browning.
3

Beat eggs , kosher salt in a bowl, lift @&( timer into them with a slotted spoon, pour off all but a spoonful of the oil, and 10 min .
4

Set @&( timer back in the pan over low heat for 8 min , pulling the edge in as it firms.
5

Flip @&( timer onto a plate, slide it back in raw side down, and 4 min .
6

The turn is the whole trick and a plate does it.

Actions

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