Easy Spanish Tortilla
I’ve included some videos I found relevant and helpful. 😍
Spanish tortilla is a tasty and filling dish that’s perfect for any meal. It’s made with simple ingredients like eggs, potatoes, and onions. This easy Spanish tortilla recipe takes just 45 minutes to make and serves 6 people. You can enjoy it hot or cold, making it great for picnics or packed lunches.
The key to a good Spanish tortilla is cooking the potatoes and onions slowly in olive oil. This gives them a soft, creamy texture that blends well with the eggs. The result is a thick, hearty omelet that’s crispy on the outside and tender on the inside. It’s a filling and budget-friendly meal that’s sure to become a family favorite.
Exact Ingredients List
Here’s what you’ll need to make this tasty Spanish tortilla:
- 10 medium eggs
- Salt (to taste)
- 1 teaspoon sweet Spanish paprika (optional)
- 1 cup extra virgin olive oil
- 1 1/2 pounds russet potatoes (about 2-3 potatoes)
- 1 large yellow onion
- 4 scallions
Remember to peel and slice the potatoes and onion. Chop both the white and green parts of the scallions.
This recipe serves 6 people as an appetizer. It’s perfect for sharing with friends or family. You can easily double the ingredients if you need to feed a bigger group.
Get all your ingredients ready before you start cooking. This will make the process smoother and more enjoyable. Happy cooking!
Instructions
- In a big bowl, whisk together the eggs, salt, and paprika. Set aside for now.
- Prepare a 10-inch oven-proof nonstick skillet or a well-seasoned cast iron skillet. Heat the olive oil in the skillet over medium-high heat until shimmering but not smoking.
- Add the potatoes, onions, and scallions to the oil (at first, they won’t all seem to fit, but with a little stirring, they’ll compress as they cook). Lower the heat immediately to medium-low and watch to control the heat and make sure it simmers gently. Cook for 25 minutes, stirring occasionally, until the potatoes are very tender.
- Use a heat-safe strainer over a heat-safe bowl to drain the olive oil (reserve the oil aside for now).
- Season the potatoes well with kosher salt and add them to the egg mixture in the bowl.
- Turn the oven broiler on.
- In the skillet, heat 3 tablespoons of the reserved olive oil over medium heat. Pour in the egg and potato mixture, and gently press to even out the top. Reduce the heat to medium-low. Cook until you see the edges of the omelette begin to set and firm up then put the pan under the broiler to finish cooking. Broil for about 5 minutes, watching carefully until the eggs are cooked through and the top of the omelette browns slighlty (see notes if you prefer to finish cooking on stovetop).
- Allow the tortilla a few minutes before serving.
- To serve, invert the tortilla onto a large serving platter (you may need to loosen the edges using a spatulla). Cut into 6 slices and serve.
Possible Substitutes List
You can make a few swaps in this Spanish tortilla recipe to suit your tastes or what’s in your kitchen. Here are some easy substitutions:
Potatoes:
- Yukon Gold potatoes
- Red potatoes
- Sweet potatoes (for a twist)
Onions:
- Red onions
- Shallots
- Leeks
Scallions:
- Chives
- Green onions
Oil:
- Vegetable oil
- Canola oil
Paprika:
- Smoked paprika
- Chili powder (for a kick)
You can also add extras to make your tortilla unique:
- Diced bell peppers
- Chopped ham or bacon
- Grated cheese
- Fresh herbs like parsley or thyme
Remember, the key to a good Spanish tortilla is the potato and egg base. As long as you keep those, feel free to play around with the other ingredients!
How To Make It Diabetes-Friendly
To make this Spanish tortilla more diabetes-friendly, you can try a few simple tweaks. Start by using sweet potatoes instead of russet potatoes. Sweet potatoes have a lower glycemic index and more fiber, which helps slow down sugar absorption.
Cut down on the oil by using just 1/4 cup instead of 1 cup. This reduces calories and fat without sacrificing flavor. You can also use a non-stick cooking spray to further reduce oil use.
Try using 5 whole eggs and 5 egg whites to lower cholesterol and calories. Add extra veggies like bell peppers or spinach to boost fiber and nutrients.
Here’s a quick comparison:
| Original | Diabetes-Friendly |
|---|---|
| Russet potatoes | Sweet potatoes |
| 1 cup oil | 1/4 cup oil |
| 10 whole eggs | 5 whole eggs + 5 egg whites |
| No extra veggies | Added bell peppers/spinach |
These changes make the dish more balanced for blood sugar control. Remember to watch your portion size too. Pair a small slice with a side salad for a complete meal.
Tips, Tricks & Storing
For the best Spanish tortilla, slice your potatoes thinly and evenly. This helps them cook faster and more uniformly. Don’t rush the cooking process – let the potatoes and onions simmer slowly to develop rich flavors.
To flip the tortilla, place a large plate over the pan and quickly invert it. Then slide the tortilla back into the pan to cook the other side. This takes practice, so don’t worry if it’s not perfect the first time!
You can add other veggies like bell peppers or zucchini to your tortilla. Just dice them small and cook with the potatoes and onions.
Serve your tortilla warm or at room temperature. It’s great for picnics or packed lunches. Cut it into small squares for an easy appetizer.
To store, wrap the cooled tortilla tightly in plastic wrap. It will keep in the fridge for up to 3 days. Reheat slices in the microwave or enjoy cold.
Freeze individual slices for quick meals later. Wrap each piece in plastic, then foil. They’ll last about 2 months frozen. Thaw in the fridge overnight before eating.