If you're craving a dish that embodies the heart and soul of Spanish cuisine, look no further than the Ensenada-style Spanish Tortilla! This savory delight, packed with tender potatoes, vibrant bell peppers, and fluffy eggs, is not only a feast for the eyes but also a comforting meal that will transport you straight to the sun-soaked streets of Spain. With just a handful of ingredients and a bit of patience, you can create a culinary masterpiece that’s perfect for brunch, lunch, or a delightful dinner. Ready to impress your family and friends with a dish that’s both simple and sensational? Dive into our step-by-step guide to mastering this iconic recipe!
Ingredients
- 4 large eggs
- 2 large potatoes
- 1/2 cup diced bell pepper
- Salt and pepper to taste
- Olive oil for frying
Instructions
- Wash and peel the potatoes. Cut them into thin, uniform slices approximately 1/8 inch thick.
- Heat olive oil in a 10-inch non-stick skillet over medium heat. Carefully add potato slices and diced bell peppers.
- Cook the potatoes and peppers slowly, stirring occasionally to prevent sticking. Cook until potatoes are tender and slightly golden, about 10-12 minutes.
- While potatoes are cooking, crack eggs into a large mixing bowl. Whisk eggs thoroughly and season with salt and pepper.
- Once potatoes and peppers are cooked, drain excess oil, reserving a small amount in the pan.
- Transfer the potato and pepper mixture into the egg mixture, gently folding to combine and ensure even distribution.
- Return the skillet to medium-low heat. Pour the egg and potato mixture back into the pan.
- Cook slowly, occasionally lifting the edges to allow uncooked egg to flow underneath, about 5-7 minutes.
- When the bottom is golden and mostly set, carefully flip the tortilla using a large plate. Slide it back into the pan to cook the other side.
- Cook for an additional 3-4 minutes until fully set and golden brown on both sides.
- Remove from heat, let rest for 2-3 minutes, then slice and serve warm or at room temperature.
Tips
- Choose the Right Potatoes: For the best texture, use waxy potatoes like Yukon Gold or red potatoes, which hold their shape well during cooking.
- Slice Evenly: Aim for uniform potato slices (about 1/8 inch thick) to ensure they cook evenly and achieve that perfect tender bite.
- Control the Heat: Cooking the potatoes and peppers over medium heat allows them to soften without burning. Patience is key to achieving that golden color!
- Don't Rush the Eggs: When cooking the tortilla, keep the heat low and take your time. This will help the eggs set evenly and prevent burning.
- Master the Flip: To flip the tortilla, use a large plate to cover the skillet, then confidently turn it over. Practice makes perfect!
- Serve at Room Temperature: This dish is delicious warm or at room temperature, making it a great option for parties or picnics.
- Garnish for Flavor: Consider adding fresh herbs like parsley or chives on top before serving for an extra pop of color and flavor.With these tips in mind, you're well on your way to creating a Spanish Tortilla that will impress everyone at your table!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 20g
Protein: 12g
Fat: 15g
Saturated Fat: 4g
Cholesterol: 250mg
