| Prep: 20 mins | Cook: 35 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 350 | 20g | 4g | 30g |
| sugars | fibre | protein | salt |
| 3g | 4g | 10g | 0.4g |
I’ve had an ongoing love affair with the Spanish Onion and Potato Tortilla for a long while now. This zestful vegetable dish, adorned with robust Spanish onions, hearty potatoes and faultlessly seasoned eggs, takes me back to my origins. This dish’s resemblance to the hearty mountain fare of my home, Colorado, is uncanny.
A Melange of Comfort and Health
The Spanish Onion and Potato Tortilla is an incredible nexus of comfort and health. A slice of this heavenly tortilla provides an ample amount of protein, courtesy of the eggs. Plus, the Spanish onions are an excellent source of vitamin C and fiber while potatoes, though simple, pack a nutrient-filled punch of potassium. Furthermore, olive oil, my personal favorite, bestows the dish with heart-healthy mono-saturated fats. An ensemble of these wholesome ingredients makes this recipe a healthful delight!
A Versatile Companion
The Spanish Onion and Potato Tortilla radiates versatility when it comes to pairings. It pays homage to the Spanish ‘tortilla de patatas’ and its delightfully simple ingredients which can harmonize with a range of cuisines. This tortilla can seamlessly blend in with a savory brunch spread, or stand as a star player during dinner. I’ve even paired it with grilled trout—a toast to my expertise in trout dishes. It can also be splendidly coupled with a gamut of salads, or some fresh, homemade bread for a rewarding meal.
It also shares some similarities with Italian frittatas, a testament to the recipe’s versatility. Given its Spanish roots, it makes a perfect addition to a tapas spread for those who are fond of Spanish cuisine. It can even stand alone as a light snack, with some Romesco sauce on the side, if you’re feeling a bit adventurous.
Diving into a slice of Spanish Onion and Potato Tortilla is like treating your taste buds to a joyride. It’s truly a love letter to those of us who appreciate flavor, health, and a touch of international tradition in our hearty fare.
What You’ll Need
- 1 lb potatoes
- 2 large Spanish onions
- 6 large eggs
- 1 cup olive oil
- Salt, to taste
- Black pepper, to taste
- 1/4 cup chopped fresh parsley
Method
Step One
Begin by peeling your potatoes and onions. Slice the potatoes into thin rounds and chop the onions.
Step Two
Add the olive oil to a large frying pan and heat over medium heat. Once the oil is hot, add the potatoes and onions. Sprinkle with a generous amount of salt. Cook, stirring occasionally, until the potatoes are tender and the onions are golden brown. This could take around 25 to 30 minutes.
Step Three
While the potatoes and onions are cooking, crack the eggs into a large bowl, season with salt and pepper to taste, and whisk until well beaten.
Step Four
Using a slotted spoon, remove the potato and onion mixture from the pan and drain off as much oil as possible. Add the potato and onion mixture to the beaten eggs, stirring well to fully combine.
Step Five
Pour out most of the oil from the pan, leaving about 2 tablespoons. Return the pan to the heat and pour in the egg, potato, and onion mixture. Cook over medium-low heat until the bottom is lightly browned and the top is almost set, about 7-10 minutes.
Step Six
Using a plate or a frying pan lid, carefully flip the tortilla over and cook on the other side until golden brown and completely set. This should take about 5 more minutes.
Step Seven
Once the tortilla is cooked, slide it onto a serving plate and sprinkle with freshly chopped parsley. Allow it to cool for a few minutes before slicing into wedges. You can serve this dish warm or at room temperature. Enjoy your Spanish Onion and Potato Tortilla!
