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Classic Spanish tortilla

Classic Spanish Tortilla

Made from everyday ingredients, perfect for breakfast or dinner for the whole family! The classic tortilla is the calling card of Spanish cuisine. It's essentially a milk-free omelet loaded with vegetables, and the vegetables usually outweigh the eggs. That makes it heartier and more filling than a plain omelet.

Maria

Recipe author

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Composition / ingredients

Servings:

Eggs (large)

Potatoes (medium)

Bell pepper

0.5

Vegetable oil

Ground black pepper

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 20 % 5 g

Fats 32 % 8 g

Carbohydrates 48 % 12 g

139 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 45 min

Step 1:

How do you make a classic Spanish tortilla? Start by gathering your ingredients. Use medium-sized potatoes and go for larger eggs; if yours are small, just add an extra one. Rinse the vegetables and eggs well and pat them dry.
Step 2:

Seed the bell pepper and cut it into small cubes or thin strips.
Step 3:

Peel the potatoes and slice them into thin rounds, or into half-moons if the potatoes are large.
Step 4:

Crack the eggs into a deep bowl. Season with salt and pepper and whisk until smooth. A plain fork is all you need here, since the tortilla doesn't call for a fluffy, airy egg mixture.
Step 5:

Heat the vegetable oil in a skillet over medium heat. Add the potatoes and season lightly with salt.
Step 6:

Stir well so every potato slice gets coated in oil.
Step 7:

Cover the skillet with a lid and let the potatoes cook, stirring occasionally, for about 15 minutes.
Step 8:

Add the bell pepper and the cooked potatoes to the beaten eggs.
Step 9:

Gently fold everything together, taking care to keep the potato slices intact.
Step 10:

Pour the mixture back into the skillet and smooth out the top. Cook over low heat for about 5 minutes, running a silicone spatula around the edges to loosen the tortilla from the pan.
Step 11:

Cover the skillet again and cook the tortilla for another 2 to 3 minutes.
Step 12:

Now it's time to flip the tortilla. Remove the lid and set a wide plate upside down over the skillet.
Step 13:

Holding the plate firmly in place, flip the skillet over so the tortilla lands on the plate.
Step 14:

Add a little vegetable oil to the skillet and slide the tortilla back in to brown the other side. Cook for about 5 more minutes.
Step 15:

Slide the finished tortilla onto a serving plate and bring it to the table. Look how beautiful it turns out, with a golden crust and flecks of bell pepper throughout. Enjoy!

There's a charming story behind the tortilla's origins: in the 19th century, a peasant woman is said to have fed the Spanish general Tomás de Zumalacárregui a dish of eggs and potatoes, all she had left in the house. He loved it so much that he added it to the rations of his entire army.
Always wash your eggs before using them, since even a shell that looks clean can harbor harmful bacteria. A food-safe cleaner and a brush work best.
Every oil is only good up to a certain point, its smoke point, beyond which it starts to burn and forms toxic compounds, including carcinogens. Choosing the right frying temperature and the best oil for the job goes a long way toward a healthier result.
One more tip: the wrong pan can ruin even a great recipe. It's worth using a good, well-seasoned nonstick or cast-iron skillet for a tortilla so it releases and flips cleanly.