Traditionally, you brown a tortilla on both sides by flipping it halfway through cooking on the stovetop. I am not a traditionalist in this regard. It is many times easier simply to bake the whole thing in the oven, where that residual fat will find its way to the top of your tortilla and give it a gorgeous brown sheen. (Pour off any oil that pools on the top of the tortilla before serving.)
In another regard, I am a traditionalist. A Spanish tortilla should contain peeled potatoes, onion, eggs, olive oil, and salt and pepper—nothing else.
1. Heat the oven to 375°F. Put ¾ inch of olive oil in a large pot over medium heat. When it’s hot, add the potatoes and onion, season with salt and pepper, and stir well to coat with the oil. Cook, stirring occasionally, until the potatoes and onion are very tender, 30 to 40 minutes.
2. Meanwhile, break the eggs into a medium bowl, season with salt and pepper, and beat vigorously for about 1 minute. Put a large skillet over medium heat; when it’s hot, transfer the potatoes and onion from the pot to the skillet with a spatula or slotted spoon, leaving most of the oil behind. (Reserve the oil for another use.) Pour the eggs over the potatoes and onion, stir very gently just to distribute all the ingredients evenly in the skillet, and bake until golden brown, about 20 minutes. Serve warm, at room temperature, or chilled. (Store leftover tortilla wrapped in foil in the refrigerator for up to a few days.)
( can add chorizo before putting in oven )
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Serving Size: 1 Serving (398g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 520 | ||
Calories from Fat: 288 (55%) | ||
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Amt Per Serving | % DV | |
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Total Fat 31.9g | 43 % | |
Saturated Fat 9.8g | 49 % | |
Monounsaturated Fat 12.5g | ||
Polyunsanturated Fat 4.4g | ||
Cholesterol 1321.9mg | 407 % | |
Sodium 442.6mg | 15 % | |
Potassium 777.4mg | 20 % | |
Total Carbohydrate 17.3g | 5 % | |
Dietary Fiber 1.9g | 8 % | |
Sugars, other 15.4g | ||
Protein 41g | 59 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 520
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