Prep time: 15 min
Cook time: 30 min
Yield: 6
Ingredients: 1 pound Yukon Gold potatoes, (peeled (about 4 to 5 small potatoes)); 1 medium yellow onion; 1 cup extra virgin olive oil; 6 large eggs; 1 teaspoon sweet Spanish paprika ((optional)); 1 teaspoon Kosher salt

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https://www.themediterraneandish.com/spanish-tortilla-recipe/

Spanish Tortilla Recipe (Tortilla de Patatas)

Best served cold or at room temperature, this Spanish tortilla made with potatoes, olive oil, and eggs is easy to make at home. You just need a little courage to flip it!

Rezept

Appetizer

Vorbereitung ca. 15 MinutenKochzeit ca. 30 Minuten

Zutaten:

1 pound Yukon Gold potatoes, (peeled (about 4 to 5 small potatoes))
1 medium yellow onion
1 cup extra virgin olive oil
6 large eggs
1 teaspoon sweet Spanish paprika ((optional))
1 teaspoon Kosher salt

Arbeitsschritte:

Slice the potatoes and onions: Cut the peeled potatoes in half crosswise. Set them cut-side down on the cutting board and cut them into 1/8-inch-thick slices. Cut the onion in half through the root. Remove the outer layer. Set the onion halves cut-side down and cut into 1/8-inch-thick half-moon slices.
Cook the potatoes and onion: Heat the olive oil in an 8- or 9-inch nonstick skillet over medium-high heat until shimmering but not smoking. Add the potatoes and onions to the pan. Reduce the heat to low and cook for 20 minutes, stirring occasionally, until the potatoes are tender when pricked with the tip of a knife. Use a slotted spoon to remove the potatoes and onions from the oil to a plate, or set a heat-safe strainer over a heat-safe bowl and drain the potatoes. Reserve the olive oil as you will need it later.
Beat the eggs: In a mixing bowl, whisk the eggs, sweet Spanish paprika, and salt. Add the potatoes to the egg mixture and mix gently.
Cook the tortilla: In the pan, heat 2 tablespoons of the reserved olive oil over medium heat until shimmering. Add the egg and potato mixture and cook for 3 to 4 minutes, until the eggs set at the bottom. To prevent sticking, shake and swirl the pan occasionally or run a rubber spatula between the omelet and the pan.
Flip and finish the tortilla: Set a plate larger than the diameter of the pan over the top of the pan. Quickly but carefully flip the pan over, inverting the omelet onto the plate. Add another tablespoon of oil to the skillet. Gently slide the omelet back into the pan, uncooked side down. Cook for 3 to 4 minutes or until just set. For neater edges, run a rubber spatula around the edges of the omelet a few times while it cooks.
Serve: Turn the omelet out onto a plate. Serve warm or at room temperature.