I fell in love with Spain and everything Spanish.
I was so serious about Spain that, when I was in college, I even managed to live in Madrid for a semester.
This recipe belongs to that period and it’s a staple in my kitchen since then.
I first published my recipe in Mamás Latinas. It tastes like the original Spanish tortilla even if it has a “healthy” twist: instead of frying the onions, I sauté them with some olive oil; instead of frying the potatoes, I boil them, and instead of frying the tortilla, I cook it in a nonstick skillet with a few drops of olive oil.
This omelet can be eaten hot, warm or cold. I prefer to let it stand for a few hours or even overnight for better flavor. It makes a great snack. The Spanish eat it daily all year around.
8 medium potatoes, peeled and cut into thick slices
3 onions, peeled and coarsely chopped
In a medium nonstick skillet, heat 1-2 tablespoons of olive oil and sauté the onions until wilted, about 6-8 minutes. Remove from heat. Put the potatoes with a little salt and enough water to cover them in a pot. Bring to a boil over medium heat for 15 minutes, until potatoes are cooked. In a bowl beat the eggs, add salt to taste and the onions. With the help of a spoon with holes, remove the potatoes from the water, drain and place in the egg and onion mixture. Over low to medium heat, heat the same skillet where the onions were cooked. Add the egg, potato and onion mixture and cook covered until the eggs are curdling. With the help of a spatula, make sure the tortilla is not stuck and you can turn it with confidence. With the help of a large plate or using the lid of the pan, carefully flip the tortilla and continue to cook until plunging a knife into the middle, it’s juicy, but the eggs are cooked.
To print the recipe click here.
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