Instructions
You can also cut it a little more coarsely, which will make the Spanish tortilla more rustic, but it should definitely be smaller than the potatoes.
Now heat the oil (yes, you use a lot of oil) in a pan with a diameter of about 20-24 cm. The temperature should be low throughout the cooking process.
Add the potatoes and fry slowly for 10 minutes, turning them every now and then. It is important that the potatoes do not take on any color, but just become soft. The roasted substances will form around the eggs later.
Add the onion to the potatoes and fry for another 5 minutes. Again, the onion should be sautéed until it is colorless and not browned. This is the best way to bring out its sweet aroma. Now lightly salt the potato and onion mixture (really only lightly, because the eggs will give the flavor later).
Meanwhile, break the eggs into a bowl and whisk them with a fork or a whisk. Season the egg mixture with salt and pepper.
Be sure to season it well, as the egg mixture is what gives your tortilla de patatas its flavor.
Now pour the egg mixture over the potatoes in the pan and allow it to set slowly. Do not stir during this step! The result should be a kind of flat cake and not scrambled eggs.
Once the egg mixture has set on the surface, turn the Spanish tortilla out onto a plate and slide it back into the pan (bottom side up). Now finish frying the tortilla until it is golden brown and well set and slide it back onto the plate to serve.
Nutritional values per serving
Calories: 505 kcal | Carbohydrates: 37 g | Protein: 26 g | Fat: 28 g
ADVERTISEMENT
