Imagine creating an authentic Spanish tortilla in just 20 minutes that will transport your taste buds straight to the vibrant streets of Spain! This Tortilla Rápida Española Natural Land is not just a recipe; it's a culinary adventure that combines simplicity, speed, and incredible flavor. Whether you're a busy home cook or a passionate foodie looking for a quick and delicious meal, this recipe will become your new go-to dish that impresses everyone at the table.
Prep Time: 5 mins
Cook Time: 15 mins
Total Time: 20 mins
Cuisine: Spanish
Serves: 2 servings
Ingredients
- 3 large eggs
- 1 medium potato
- Salt to taste
- Olive oil for frying
Instructions
- Begin by gathering all your ingredients: 3 large eggs, 1 medium potato, salt to taste, and olive oil for frying. Make sure you have a frying pan, a mixing bowl, a whisk or fork, and a spatula ready.
- Peel the medium potato and rinse it under cold water to remove any dirt. Using a sharp knife, slice the potato thinly, about 1/8 inch thick. This will help the potato cook evenly and quickly.
- In a frying pan, heat a generous amount of olive oil over medium heat. You want enough oil to cover the bottom of the pan. Once the oil is hot, carefully add the sliced potatoes. Stir occasionally to ensure they cook evenly and do not stick to the pan.
- While the potatoes are frying, crack the 3 large eggs into a mixing bowl. Add a pinch of salt to taste. Using a whisk or fork, beat the eggs until they are well combined and slightly frothy.
- Continue to cook the potatoes for about 10 minutes, or until they are tender and lightly golden. You can test their doneness by piercing a slice with a fork; it should be soft but not mushy.
- Once the potatoes are cooked, use a slotted spoon to remove them from the pan and transfer them to the bowl with the beaten eggs. Gently mix the potatoes into the eggs, ensuring they are well coated.
- In the same frying pan, add a little more olive oil if necessary, and heat it over medium-low heat. Pour the potato and egg mixture into the pan, spreading it evenly.
- Cook the tortilla for about 5 minutes, or until the bottom is set and lightly browned. You can gently shake the pan to prevent sticking.
- To flip the tortilla, place a large plate over the frying pan. Carefully invert the pan so that the tortilla lands on the plate. Then slide the tortilla back into the pan to cook the other side for an additional 5 minutes, or until it is fully cooked and golden brown.
- Once the tortilla is cooked, slide it onto a serving plate. Allow it to cool for a few minutes before slicing it into wedges. Serve warm or at room temperature, and enjoy your Tortilla Rápida Española Natural Land!
Tips
- Use fresh, high-quality eggs and potatoes for the best flavor and texture.
- Slice potatoes uniformly to ensure even cooking.
- Don't rush the potato frying process - medium heat is key to achieving a golden, tender result.
- When flipping the tortilla, use a large plate slightly larger than your pan to make the process smoother.
- Practice makes perfect - don't get discouraged if your first attempt isn't picture-perfect.
- Serve with a side of fresh salad or crusty bread for a complete meal.
- This tortilla tastes amazing both warm and at room temperature, making it perfect for meal prep or picnics.
Nutrition Facts
Calories: 230kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
