Tortilla Española
Obraz wygenerowany przez AI
Wegetariańskie Bez glutenu Spanish

Tortilla Española

A classic Spanish potato and onion omelet with tender, olive oil-softened slices encased in softly set eggs. Serve it warm or at room temperature for a deeply savory centerpiece.

50 min 6 porcji Medium
Wszystkie przepisy

Sposób przygotowania

1
Warm 150 ml of the olive oil in a 24 cm nonstick skillet over medium-low heat. Add the sliced potatoes, onion, and 5 g of the salt, turning gently to coat. Cook for 20 to 25 minutes, stirring every few minutes, until the potatoes are tender enough to break with a spoon but not browned.
2
Transfer the potato mixture to a colander set over a bowl and drain for 2 minutes. Reserve 2 tablespoons of the drained oil for the pan, then let the potatoes cool for 5 minutes so they do not scramble the eggs.
3
Whisk the eggs with the remaining 3 g salt in a large bowl until blended but not frothy. Fold in the warm potato and onion mixture, coating every slice, and rest for 5 minutes.
4
Heat the reserved oil in the cleaned skillet over medium heat. Pour in the egg and potato mixture, smooth the surface, and cook for 4 to 5 minutes, running a spatula around the edge until the base is golden and the sides are set.
5
Place a flat plate over the skillet and carefully invert the tortilla onto it. Slide the tortilla back into the skillet and cook the second side for 3 to 4 minutes, until golden and the center reaches at least 71°C and is softly set.
Tortilla Española being flipped onto a plate Obraz wygenerowany przez AI
6
Slide the tortilla onto a serving plate and rest for 10 minutes. Cut into wedges and serve warm or at room temperature, when the center has finished setting into a tender custard.
Golden Tortilla Española cut into wedges Obraz wygenerowany przez AI

Dlaczego ten przepis się sprawdza

Gentle olive-oil cooking turns the potatoes creamy and the onion sweet before the eggs bind everything together. Resting the tortilla lets its custard set while keeping the center tender.

Przechowywanie i odgrzewanie

Jak przechowywać

Cool completely, cover, and refrigerate for up to 3 days. Do not leave at room temperature for more than 2 hours.

Jak odgrzewać

Serve cold or at room temperature, or warm individual wedges in a covered skillet over low heat for 3 to 4 minutes. Avoid high heat, which can toughen the eggs.

Wartości odżywcze / porcję

297kcal
12,00 gbiałko
29,02 gwęglow.
15,01 gtłuszcz
P
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Przepis przygotowany do publikacji z kompletnymi składnikami i uporządkowanymi krokami.
Opublikowano 17 sie 2026 · zaktualizowano 17 sie 2026