Spanish Potato Tortilla

A genuine Spanish tortilla shown to me by a Spanish chef!

Recipe By: Tobuchan (https://cookbuzz.com/kitchen/25)
Serves 4 Cook: 25 min

Ingredients

Potatoes 360g
Onion (medium) 1
Eggs 3
Salt 2 pinches
Olive oll 6-10 tbsp

Method

1
Peel the potatoes and slice into 4-5mm chunks to get all even sized pieces. Repeat with the onion.
2
Put the potatoes and onions into a deep 20cm frying pan and cover with the olive oil. Don't put the heat on.
3
Add a pinch of salt then cook on medium heat for 10 minutes. Keep stirring.
4
When the potatoes are cooked and becoming soft, fry for a further 5 minutes.
5
When the potatoes are fully soft, drain and allow to cool.
6
Crack the eggs in a bowl and add a pinch of salt and beat gently. Add Step 5 into the bowl and mix well.
7
Put 1 tsp olive oil back in the frying pan on low medium heat and pour in Step 6. Stir well to stop the eggs setting.
8
The base will firm up after 3-4 minutes. Turn over the tortilla: use a large flat plate or board and flip the tortilla straight onto it and slide it back into the frying pan.
9
Cook on low for 1-2 minutes on the other side if you like a soft centre.
10
If you prefer it firmer, cook for 3-4 minutes on this side.

Tips & Note

●You're almost simmering the vegetables in the olive oil rather than frying. Don't worry about the amount of oil because you will drain it before cooking with the egg. If you use less oil, the vegetables will burn and this will make an unpleasant tortilla!

Spanish Potato Tortilla

A genuine Spanish tortilla shown to me by a Spanish chef!

Recipe By: Tobuchan (https://cookbuzz.com/kitchen/25)

Serves 4

Cook: 25 min

Ingredients

Potatoes 360g
Onion (medium) 1
Eggs 3
Salt 2 pinches
Olive oll 6-10 tbsp

Spanish Potato Tortilla

Recipe ID :1089 Posted on 07 SEP 2015

Serves 4

Cook 25min
views 767
printed 95

saved 3

A genuine Spanish tortilla shown to me by a Spanish chef!

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Ingredients

Print Ingredients Email Ingredients
360g
1
3
2 pinches
6-10 tbsp

Method

Cook
25min
1
Peel the potatoes and slice into 4-5mm chunks to get all even sized pieces. Repeat with the onion.
2
Put the potatoes and onions into a deep 20cm frying pan and cover with the olive oil. Don't put the heat on.
3
Add a pinch of salt then cook on medium heat for 10 minutes. Keep stirring.
4
When the potatoes are cooked and becoming soft, fry for a further 5 minutes.
5
When the potatoes are fully soft, drain and allow to cool.
6
Crack the eggs in a bowl and add a pinch of salt and beat gently. Add Step 5 into the bowl and mix well.
7
Put 1 tsp olive oil back in the frying pan on low medium heat and pour in Step 6. Stir well to stop the eggs setting.
8
The base will firm up after 3-4 minutes. Turn over the tortilla:use a large flat plate or board and flip the tortilla straight onto it and slide it back into the frying pan.
9
Cook on low for 1-2 minutes on the other side if you like a soft centre.
10
If you prefer it firmer, cook for 3-4 minutes on this side.

Tips & Note

●You're almost simmering the vegetables in the olive oil rather than frying. Don't worry about the amount of oil because you will drain it before cooking with the egg. If you use less oil, the vegetables will burn and this will make an unpleasant tortilla!

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