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Spanish potato tortilla with chenok

Spanish Potato Tortilla with Garlic

A delicious tortilla, quick and easy to make! This potato tortilla is a simple, out-of-the-ordinary recipe built around everyone's favorite spud. It works for breakfast or dinner — and it makes a great appetizer, too.

gali nartja

Recipe author

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Composition / ingredients

Servings:

Potatoes

Onion

Chicken eggs

Hard cheese

100

Garlic

Greenery

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 23 % 5 g

Fats 18 % 4 g

Carbohydrates 59 % 13 g

91 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 30 min

Step 1:

The main ingredient in a Spanish potato tortilla is, of course, potatoes! Wash and peel them, cut them into quarters, and slice them thin.
Step 2:

Next, the onion. Peel it and chop it finely.
Step 3:

Now crack all the eggs into a bowl. Grate the cheese and finely chop the parsley (parsley is best for this dish, but any fresh herb will do). Press the garlic through a garlic press. Combine all of this, add salt, and mix well.
Step 4:

Set a skillet over high heat and let it get good and hot. Pour in the olive oil and heat that well too.
Step 5:

Add the potatoes to the hot oil and fry them over high heat for five minutes, stirring now and then.
Step 6:

Now add the onion to the potatoes and fry for another ten minutes, still over high heat, stirring occasionally. Leave the pan uncovered so the potatoes brown nicely.
Step 7:

Season the potatoes and onion with salt to taste, add a little black pepper, stir, then spread the mixture evenly across the pan and press it down gently with a spatula.
Step 8:

Pour the egg, cheese, and herb mixture over the top. Smooth it out with a spatula so it spreads over all the potatoes. Cover, lower the heat to medium — or even a touch lower — and cook until the eggs are set, about five minutes. The finished tortilla is usually turned out whole onto a plate and served cut into wedges like a pie, or in smaller pieces.

Along with paella and gazpacho, the tortilla is one of the most recognizable dishes of Spanish cuisine. It's often served for breakfast, and in Spanish bars a tortilla tucked into a sandwich is offered as a snack. It's been around since the early 17th century and was supposedly first made by Carthusian monks. Another version credits the first potato tortilla to a 19th-century Navarrese peasant woman, who had to feed the Carlist general Zumalacárregui billeted at her home with nothing on hand but potatoes, eggs, and onions.