Spain
Tortilla española
Potatoes slowly poached in olive oil, set with eggs into a thick golden cake. Onion: yes. Debate: also yes.
50 minTime
9 gProtein each
mildSpice
Make it your way
Grandma's wayPotatoes, onion, eggs, olive oil and salt. Juicy in the middle.
The original322kcalsame
9 gproteinsame
3 gfibresame
50minutessame
Tortilla española.
Per serving, worked out from the ingredient table.
Ingredients
Method
5 steps- 1Warm the oil in a deep pan, add potatoes and onions with salt and cook gently until soft, not crisp.
- 2Drain in a sieve over a bowl, keeping the oil for another day.
- 3Beat the eggs with a little salt and fold in the warm potatoes. Rest 10 minutes.
- 4Heat 1 tbsp oil in a non stick pan, pour in the mixture and cook on medium low, shaping the edges.
- 5Cover with a plate, flip in one go and slide back to cook the other side.
Serve it like this
Cut into wedges or small squares on a board, warm or at room temperature, with bread and a green salad. Pin small squares with toothpicks for tapas.
