Tortilla Española (Spanish-Style Potato Omelet)
The Spanish tortilla is a flat cake, unlike Mexican tortillas. This version is similar to a frittata and is often served in tapas bars as hors d'oeuvres. It can be cut into pieces or slices.
The Spanish tortilla is a flat cake, unlike Mexican tortillas. This version is similar to a frittata and is often served in tapas bars as hors d'oeuvres. It can be cut into pieces or slices.
- Carbohydrate 9.1698 g
- Cholesterol 423 mg
- Fat 11.694575 g
- Fiber 1.25125002920628 g
- Protein 13.5927 g
- Saturated Fat 3.353495 g
- Serving Size 1 1 Serving (165g)
- Sodium 585.89125 mg
- Sugar 7.91854997079372 g
- Trans Fat 1.7288625 g
- Calories 195 calories
Step-by-step
- In a large nonstick pan, heat 2 tablespoons of the olive oil.
- Add the onions and bell peppers and cook over medium heat until translucent, 3-5 minutes.
- Stir in the potatoes and mix well.
- Add salt and cover.
- Cook over low heat until the potatoes are tender, 12-15 minutes.
- Stir the ingredients every 3-4 minutes to prevent sticking.
- Once the potato mixture is cooked, remove it from the heat and cool for 5 minutes.
- In a large bowl, whisk the eggs with the cilantro.
- Add the vegetable mixture and stir until combined.
- Add the remaining oil to the pan and heat until smoking.
- Add the egg mixture to the pan, lower the heat, and cook without stirring until the eggs begin to set.
- When the omelet starts to turn golden brown on the bottom, turn the omelet over.
- Cook until the second side develops the same color.
- If necessary, divide the oil and egg mixture between two pans.
- Serve very hot, warm, or at room temperature.
Why is the center still runny while the bottom is burning? This common hurdle trips up many cooks attempting a thick egg dish for the first time. Achieving the proper balance between tender vegetables and set protein requires strict adherence to heat management and geometry.
- Cut potatoes into uniform 1/2-inch dice to ensure they soften evenly in the covered pan without scorching the exterior.
- Allow the cooked potato and onion mixture to cool for five minutes before introducing the raw eggs, or residual heat will prematurely coagulate the proteins.
- Heat the remaining oil until smoking in a true 10-inch or 12-inch nonstick skillet before pouring in the batter to prevent sticking.
- Lower the burner to medium-low immediately after the egg hits the hot pan, allowing the bottom to build a golden crust over eight to ten minutes without burning.
- Invert the skillet using a large plate that matches the pan diameter, holding it firmly against the rim before flipping with a swift, confident motion.
Mastering the precise inversion moment dictates whether the dish holds its shape or breaks apart into scrambled pieces. Proper resting temperatures allow the interior starches and fats to settle before slicing.
