Reviews Add Rating & Review
Back to Spanish Tortilla All Reviews for Spanish Tortilla - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Spanish Tortilla Credit: John Kernick Recipe Summary prep: 50 mins total: 55 mins Servings: 6
Ingredients Ingredient Checklist 1/2 cup extra-virgin olive oil 1/2 medium yellow onion, diced medium 2 1/4 pounds russet potatoes (about 3), peeled and cut into 1/2-inch pieces Fine salt 7 large eggs
Gallery Spanish Tortilla Credit: John Kernick
Recipe Summary prep: 50 mins total: 55 mins Servings: 6
Gallery
Spanish Tortilla Credit: John Kernick
Spanish Tortilla
Credit: John Kernick
Spanish Tortilla
Recipe Summary prep: 50 mins total: 55 mins Servings: 6
Recipe Summary
prep: 50 mins total: 55 mins
Servings: 6
prep: 50 mins
total: 55 mins
prep:
50 mins
total:
55 mins
Servings: 6
6
Ingredients
Ingredients
- 1/2 cup extra-virgin olive oil 1/2 medium yellow onion, diced medium 2 1/4 pounds russet potatoes (about 3), peeled and cut into 1/2-inch pieces Fine salt 7 large eggs
Directions
In a 12-inch nonstick skillet, heat oil over medium-high. Add onion and cook until beginning to soften, 2 minutes. Add potatoes and 1 teaspoon salt and cook 2 minutes. Reduce heat to medium and cook until potatoes are tender but not brown, 25 minutes, stirring often.
Meanwhile, in a large bowl, whisk together eggs and 1/2 teaspoon salt. With a slotted spoon, add potato mixture to eggs and stir to combine. Pour off oil from skillet; reserve 2 teaspoons.
In an 8-inch nonstick skillet, heat 1 teaspoon reserved oil over medium. Add half the egg and potato mixture and, with a wooden spoon, stir center until eggs begin to set. Use spoon to lightly press edges of tortilla inward and continue to cook, undisturbed, about 2 minutes. Remove pan from heat, cover with a plate, and invert tortilla onto plate. Gently slide tortilla back into pan and cook until set in middle, about 5 minutes. Slide or invert tortilla onto a clean plate, wipe pan clean with a paper towel, and repeat with remaining oil and egg mixture. Let tortillas sit 5 minutes before cutting each into 6 wedges. Serve warm or at room temperature.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Spanish Tortilla
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Spanish Tortilla
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest