Spanish Potato Tortilla
- Number of Servings: 6
Ingredients
1 tablespoon olive oil 3 large Yukon Gold or Yellow Finn potatoes, peeled and left in cold water Salt and pepper, to taste 6 eggs, lightly beaten
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Spanish potato tortilla
Email|Print|Single Page| Text size – + April 4, 2007
Serves 4
more stories like thisSimple potato and egg pies, called tortillas, are served in tapas bars all over Spain. Traditional recipes call for cooking the potatoes in oil before combining them with eggs. Here, the potatoes are steamed first.
1 tablespoon olive oil
3 large Yukon Gold or Yellow Finn potatoes, peeled and left in cold water
Salt and pepper, to taste
6 eggs, lightly beaten
1. Set the oven at 375 degrees. Pour the oil into a 9-inch pie pan. Swirl it around so it covers the bottom and sides.
2. Fit a large saucepan with a steamer insert and enough water to come up to the level of the steamer. Bring the water to a boil.
3. Slice the potatoes 1/4-inch thick. Set them in the steamer, cover the pan, and steam over high heat for 10 minutes or until the potatoes are tender when pierced with the tip of a knife.
4. Arrange the potatoes in the pie pan, sprinkling the layers with salt and pepper. Let them cool for 5 minutes.
5. Stir some salt and pepper into the egg mixture. Pour the eggs over the potatoes. Use the back of a spoon to press the potatoes into the eggs.
6. Bake the tortilla for 35 minutes or until the eggs are set and the top is brown. If the eggs set before the top browns, slip the dish under the broiler for 30 seconds (watch it carefully) just until the top browns. Let the tortilla sit for 5 minutes to settle before cutting into wedges.
https://www.boston.com/ae/food/articles/2007/04/04/spanish_potato_tortilla/
Number of Servings: 6
Recipe submitted by SparkPeople user JLALANYA.
Spanish potato tortilla
Email|Print|Single Page| Text size – + April 4, 2007
Serves 4
more stories like thisSimple potato and egg pies, called tortillas, are served in tapas bars all over Spain. Traditional recipes call for cooking the potatoes in oil before combining them with eggs. Here, the potatoes are steamed first.
1 tablespoon olive oil
3 large Yukon Gold or Yellow Finn potatoes, peeled and left in cold water
Salt and pepper, to taste
6 eggs, lightly beaten
1. Set the oven at 375 degrees. Pour the oil into a 9-inch pie pan. Swirl it around so it covers the bottom and sides.
2. Fit a large saucepan with a steamer insert and enough water to come up to the level of the steamer. Bring the water to a boil.
3. Slice the potatoes 1/4-inch thick. Set them in the steamer, cover the pan, and steam over high heat for 10 minutes or until the potatoes are tender when pierced with the tip of a knife.
4. Arrange the potatoes in the pie pan, sprinkling the layers with salt and pepper. Let them cool for 5 minutes.
5. Stir some salt and pepper into the egg mixture. Pour the eggs over the potatoes. Use the back of a spoon to press the potatoes into the eggs.
6. Bake the tortilla for 35 minutes or until the eggs are set and the top is brown. If the eggs set before the top browns, slip the dish under the broiler for 30 seconds (watch it carefully) just until the top browns. Let the tortilla sit for 5 minutes to settle before cutting into wedges.
https://www.boston.com/ae/food/articles/2007/04/04/spanish_potato_tortilla/
Number of Servings: 6
Recipe submitted by SparkPeople user JLALANYA.
Nutritional Info Amount Per Serving
- Calories: 232.2
- Total Fat: 5.2 g
- Cholesterol: 0.8 mg
- Sodium: 159.2 mg
- Total Carbs: 32.8 g
- Dietary Fiber: 4.1 g
- Protein: 13.8 g
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