Spanish Tortilla with Shredded Potatoes
This makes 2 servings; each serving is about 380 to 450 calories each, depending on how much oil you use.
This makes 2 servings; each serving is about 380 to 450 calories each, depending on how much oil you use.
- Carbohydrate 2.484905 g
- Cholesterol 279.18 mg
- Fat 16.78483 g
- Fiber 0.80825 g
- Protein 8.636775 g
- Saturated Fat 3.47329 g
- Serving Size 1 1 Serving (79g)
- Sodium 93.9445 mg
- Sugar 1.676655 g
- Trans Fat 1.378675 g
- Calories 192 calories
Step-by-step
- Peel the potatoes and grate them coarsely with a grater or mandoline or food processor. Wrap the pile of grated potato in a few layers of paper towels, and squeeze out the excess moisture. This makes the potatoes cook quicker.
- Heat up a frying pan with about 1 Tbs. of olive oil. Put in the squeezed out grated potato, and sprinkle a little salt over them. Cook over medium heat with a lid on until the potatoes are soft and a just a bit crispy. Take out and drain off any excess oil.
- Beat the eggs with 1/2 tsp. salt, freshly ground black pepper. Add the cooked potato and mix well.
- Heat up the frying pan again with about 1/2 Tbs. of olive oil. Pour in the egg mixture. Cook, uncovered over medium heat for about 5 minutes, until the bottom is crispy and the top is almost set. Flip the omelette over - you could use a big wide spatula, or two spatulas, or flip it over onto a plate or a second frying pan inverted over the pan. Cook on the other side for another 5 minutes until the omelette is set.
A properly cooked Spanish tortilla yields a crisp, golden exterior encasing tender, oil-infused potato strands and a fully set egg interior. Achieving this texture requires managing moisture efficiently because raw potatoes contain high water content that can steam the eggs and ruin the crust. Squeezing the grated tubers in paper towels removes surface liquid, allowing them to soften and crisp simultaneously in the pan rather than boiling in their own juices.
Determining when to flip the omelette relies entirely on visual cues rather than internal temperature probes. Watch for the bottom to turn a deep golden brown and the edges to pull slightly away from the pan while the center remains glossy but no longer liquid. Cooking the second side for precisely five minutes ensures the eggs finish setting without drying out. Olive oil provides both the necessary heat transfer for frying and rich flavor, though neutral vegetable oils work well for cooks managing dietary restrictions.
