Lovely pics. Let’s back up a bit here. We can’t wait to cook through it more. Offers may be subject to change without notice. (peel and chopped into 1/4" pieces) ** Only 1/4 cup of olive oil is used in the recipe; the rest is discarded as part of frying. When I lived in Spain years ago, I loved sampling each restaurant’s house version of tortilla. Once items in the pan are ready, pour the eggs directly on top, making sure it's not too thick. I still took it out of the oven flipped it on a plate and returned it to the skillet for a few more minutes. Pat dry with paper towels. Your color scheme is so pretty!! MyRecipes may receive compensation for some links to products and services on this website. I am still loving the new desgn. Peel and thinly slice the onion and the potatoes (if using red or another soft-skinned potato, you may choose to leave the skin on). Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious. How long does Spanish tortilla last? Scale 1x 2x 3x Ingredients. Here are a few tips to know about how to make tortilla española: Can you eat Spanish tortilla cold? Place the 4 Tbsp olive oil, garlic, scallions and bell peppers in a skillet and cook over medium heat, stirring, for 5-6 minutes, or until the onions are softened but not browned. Filed Under: Main dish, Spanish dishes Tagged With: Allergy friendly, eggs, Gluten-free, Main dish, potatoes, Quick and easy, Spanish food, Vegetarian. 1/4 avocado for garnish The eggs did not cook thoroughly so I baked it longer, consequently the bottom was quite brown. One friend’s mother-in-law is from Spain and makes Tortilla Espanola all the time, she thought it would be a great dish to prepare for this house full of foodies. In a 10-inch non-stick or cast iron skillet***, heat 1 1/2 cups of the olive oil over medium-high heat. this link is to an external site that may or may not meet accessibility guidelines. Most of the salt is also absorbed by the frying oil and discarded. 1 ¼ cup olive oil (300ml). (I didn't need to do this.). I wish! It will taste the same as doing it the traditional way. I studied abroad in Madrid and while I adore that city, my heart was stolen by beautiful Barca. Baked Tortilla Espanola Recipe. Let cool completely. It tasted fantastic. Obviously. Fry both in a large omelet pan with olive oil until golden brown. Try our red sangria, classic paella, and patatas bravas. Take the skillet off the heat, and allow to cool for about 5 minutes. Preheat the oven to 375°F. The bake time is definitely 25 minutes (not 5). I just didn't see the point in dirtying up another bowl :) The instructions are partly missing a step: Once the eggs are in the skillet, you must cook it til the eggs are soft-set on the stovetop before finishing it off in the oven. It doesn't have to be lightly brown on the top to be done, just enough that the eggs are set. Recipes › Healthy Dinner Recipes › Spanish Tortilla (Tortilla Española). Very good recipe. Here are the ingredients you’ll need to make a Spanish tortilla: This is the traditional way to make Spanish tortilla, so it’s going to take a little time. No forks or spoons required, just easy-to-pick-up party foods, so you can clean up in no time. Remove from the oven and let cool and set. Info. !Segura que está deliciosa! i love your new blog design.. it’s clean and crisp. I particularly cut the potatoes into irregular squares, about 1.5 cm. Not quite enough eggs as I remember this dish having in Spain but very close. For real. Do it! MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. white, waxy skin potatoes (500g), peeled & cut into 1/2” dice (1cm). In fact, it might be more prevalent than the national rice dish, paella! Invert the tortilla again onto a cutting board. Spray a casserole dish (approximately 7x10 inch) with cooking spray; set aside. I was born and raised in Argentina. Here are some notes: There are many ways to eat Spanish tortilla, depending on what meal of the day it is. The traditional method involves cooking the onions & potatoes in a large quantity of olive oil (note: not extra virgin) and then giving it a flip halfway through cooking.