Hey there, my lovely kitchen adventurers! Today, we’re diving into a classic Spanish dish that’s not only delicious but also perfect for any meal of the day – the Spanish Tortilla with Potatoes and Eggs. This delightful dish is super versatile and with its crispy potatoes and tender eggs, it’s bound to become a staple in your cooking repertoire.
## Spanish Tortilla with Potatoes and Eggs
### What You’ll Need:
– 6 large eggs
– 4 medium potatoes (Yukon Gold or Russet work well)
– 1 medium onion
– 1 cup olive oil
– Salt and pepper to taste
– A pinch of smoked paprika (optional, but highly recommended for that extra kick!)
### Equipment:
– A sharp knife
– A bowl for whisking the eggs
– A large, non-stick skillet (about 10 inches in diameter)
– A spatula
– A plate (for flipping the tortilla)
### Let’s Get Cooking:
1. **Prep Your Ingredients**: First, peel your potatoes and cut them into thin slices – about 1/8 inch thick. Slice the onion thinly as well. You don’t have to be perfect here; just try to keep the slices even so they cook uniformly.
2. **Cook the Potatoes and Onions**: In your skillet, heat up the olive oil over medium heat. Once the oil is hot (but not smoking), gently add the potato and onion slices. Cook these for about 15-20 minutes, stirring occasionally, until the potatoes are tender and the onions are nice and soft. They shouldn’t be crispy, just perfectly soft.
3. **Drain the Potatoes and Onions**: Transfer the potatoes and onions to a strainer to drain the excess oil. You can save this oil for another use – it’s infused with great flavors! Let them sit for a few minutes to cool slightly.
4. **Whisk the Eggs**: While the veggies are cooling, crack the eggs into a large bowl. Add a good pinch of salt, a dash of pepper, and the smoked paprika if you’re using it. Whisk everything together until it’s nice and frothy.
5. **Combine Everything**: Gently fold the cooled potatoes and onions into the whisked eggs. Be careful not to break the potatoes too much – you want them to stay in slices for a beautiful texture.
6. **Cook the Tortilla**: In the same skillet (you can wipe it clean or use it as it is with a bit of residual oil), heat a bit of oil over medium heat. Pour the egg, potato, and onion mixture into the skillet. Let it cook undisturbed for about 5-6 minutes until the edges start to set and the bottom turns golden brown.
7. **Flip the Tortilla**: Now here comes the fun part – flipping! You might want to have a plate that fits snugly upside down over the skillet. Place the plate on top of the skillet, use a kitchen towel to protect your hands, hold the plate with one hand and the skillet handle with the other, and flip the tortilla onto the plate. (Careful, it’s hot!)
8. **Finish Cooking**: Slide the tortilla back into the skillet, uncooked side down. Let it cook for another 5-6 minutes until it’s fully set and golden on both sides.
9. **Serve and Enjoy**: Once done, slide your beautiful tortilla onto a serving plate. Let it cool slightly, then cut it into wedges. This dish is delicious warm or at room temperature. Serve it with a simple green salad or some crusty bread.
### Tips and Tricks:
– **Make it Your Own**: Feel free to add in some veggies like bell peppers or spinach, or even some ham or chorizo for an extra layer of flavor.
– **Dietary Needs**: For a vegan version, you could try using chickpea flour and water mixture instead of eggs.
– **Storing**: Leftovers keep well for up to 3 days in the fridge. Just reheat gently in a pan or enjoy cold.
There you have it, my darlings! A simple yet incredibly satisfying Spanish Tortilla with Potatoes and Eggs. Enjoy making it and, as always, happy cooking!