Tortilla Española

Ingredients for Tortilla Española

• 550ml olive oil plus 1 tablespoon olive oil

• 1 thinly sliced medium onion

• sal

• 2 peeled medium waxy potatoes, cut into 3/4" pieces

• 8 ovos grandes

Heat 1 tablespoon olive oil in a large skillet over medium heat. Add 1 thinly sliced medium onion, season with salt, and cook, stirring occasionally, until softened and dark brown, 35–40 minutes; let cool slightly.

Meanwhile, heat 2 peeled medium waxy potatoes, cut into 3/4" pieces, in 475ml olive oil in a medium saucepan over medium-high heat until oil around potatoes begins to bubble. Reduce heat to medium and cook until potatoes are tender but have not taken on any colour, 10–12 minutes. Drain potatoes, reserving oil; season with salt and let cool slightly.

Using a fork, gently beat 8 large eggs with onion, potatoes, and 60ml reserved cooking oil in a large bowl.

Heat 45ml reserved cooking oil in a 10" nonstick skillet over medium heat (reserve remaining oil for another use). Add egg mixture and cook, lifting at edge and tilting skillet to let uncooked egg run underneath, until bottom and edge of tortilla are set but centre is still wet.

Set a large plate on top of skillet. Swiftly invert tortilla onto plate, then slide back into skillet, cooked side up. Cook until just set, about 2 minutes longer. Cut into wedges.

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.