Spanish Tortilla

A Spanish potato tortilla cut into small pieces is an inexpensive snack that can feed a large number of guests.

Details

  • Preparation Time: 20 minutes
  • Cooking Time: 30 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 100 ml Oil, olive

  • 400 g Potatoes, white

  • 1 piece Onion, raw

  • 5 pieces Egg, fresh

  • 0.5 teaspoons Salt, table

  • 3 pinch Spices, pepper, black

Steps

  1. Peel the potatoes, rinse them under running water, and cut them into small pieces. Dry the potato pieces with paper towels. Peel the onion and finely chop it.

  2. Place a large pan on the stove and heat olive oil over medium heat. Add the potato pieces and chopped onion to the hot oil, reduce the heat slightly, and sauté the vegetables for about 20 minutes. Stir the vegetables several times during cooking. The potatoes should become soft, but be careful not to let them brown!

  3. Crack the eggs into a large bowl and lightly whisk them with a hand whisk. Season the eggs with salt and pepper. Place a sieve over a new bowl and pour the sautéed vegetables into it. Save the oil that drains off, and mix the drained vegetables with the eggs.

  4. Wipe the pan with a paper towel and heat 4 tablespoons of the saved oil in it. Once the oil is hot, pour the egg mixture into the pan and cook the tortilla over moderate heat for 3 to 5 minutes. When the eggs set on the bottom, place an inverted plate over the pan and flip the tortilla onto it. Heat a little more of the saved oil in the pan. Then carefully return the tortilla to the pan and cook the other side. Once the tortilla is golden brown on both sides, transfer it to a large serving plate and let it rest for at least 5 minutes.

  5. Cut the tortilla into quarters, serve on plates, and enjoy.

Nutrition Information (Per 100g)

  • Calories: 95.12 kcal
  • Fat: 3.6 g
    • Saturated Fat: 1.16 g
  • Carbohydrates: 8 g
    • Sugars: 0.93 g
  • Protein: 5.45 g
  • Fiber: 1.04 g