Tortilla Española (Spanish Omelette)
Tortilla Española is not just a dish; it's a delicious way to enjoy simple, wholesome ingredients in a hearty, satisfying meal that everyone will love.
Begin by peeling the potatoes and then thinly slicing them, about 0.5 centimeters thick.
Heat 50 milliliters of olive oil in a non-stick frying pan over medium heat.
Add the sliced potatoes to the pan, stirring occasionally. Cook them for approximately 15 minutes until they become tender and slightly golden.
While the potatoes are cooking, thinly slice the onion and gently add it to the pan after the potatoes have been cooking for about 10 minutes. Allow them to soften together.
In a bowl, crack the 4 eggs and beat them lightly. Season with 1 teaspoon of salt and 1 teaspoon of pepper.
Once the potatoes and onions are ready, drain excess oil and add them to the bowl with the beaten eggs. Stir gently to combine.
Add the remaining 50 milliliters of olive oil to the frying pan and heat it over low to medium heat.
Pour the potato mixture back into the pan, spreading it evenly. Cook for about 5 to 7 minutes until the bottom is set and lightly golden.
Using a plate, carefully flip the tortilla over to cook the other side. Cook for another 5 to 7 minutes until it is fully cooked through.
Once cooked, transfer to a serving plate and allow it to cool for a few minutes before slicing.
Serve warm or at room temperature as desired.
4
- Add diced bell peppers for a colorful twist.
- Incorporate chorizo for a spicy, meaty version.
- Experiment with different cheeses, such as feta or goat cheese, for richness.
- Use different types of potatoes for varied texture.
- Let the tortilla sit for a few minutes before slicing; this helps the flavors meld.
- For added flavor, try adding herbs like parsley or smoked paprika to the egg mixture.
- fat: 18 grams
- protein: 12 grams
- calories: 250
- carbohydrates: 18 grams
This dish is a balanced source of protein and carbohydrates, providing energy while being straightforward and satisfying.
