Treat yourself to a classic Spanish comfort dish that's simple to make and incredibly satisfying!

1

Start by peeling the potatoes and slicing them thinly; aim for about 1/8 inch thick. Let them rest for 10 minutes in a bowl with cold water to remove excess starch.

2

While the potatoes soak, peel and chop the onion finely.

3

Heat the olive oil in a large frying pan over medium heat. Once hot, drain the potatoes and add them to the pan along with the chopped onion. Cook them slowly for about 20 minutes, stirring occasionally, until the potatoes are soft but not browned.

4

Once cooked, drain the potatoes and onion, and set aside to cool slightly.

5

In a large bowl, crack the eggs and whisk them thoroughly. Add the cooled potato-onion mixture, salt, and pepper, mixing gently to combine without breaking the potatoes too much.

6

In the same frying pan, add a bit more olive oil if necessary and heat it over medium heat. Pour in the potato-egg mixture, spreading it evenly. Cook for about 5-7 minutes until the bottom is set and lightly golden.

7

To flip the tortilla, place a large plate over the pan and carefully invert it, then slide it back into the pan to cook the other side for another 5-7 minutes. Cook until both sides are golden and the center is set.

8

Once cooked, transfer to a serving plate and let it cool for a few minutes before slicing into wedges. Enjoy warm or at room temperature!

4

• Add red bell pepper for a sweet crunch.
• Incorporate fresh herbs like parsley or chives for added flavor.
• Serve with a side of garlicky aioli for a rich dipping sauce.

• Choose waxy potatoes for the best texture.
• Cook slowly for a creamier consistency.
• Let the tortilla rest after cooking for deeper flavor.

• fat: 18g
• protein: 8g
• calories: 250
• carbohydrates: 20g

Tortilla de Patatas is rich in good fats from olive oil and provides a good source of protein from the eggs, making it a balanced dish that's comforting and nutritious.

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