Spud Life Balance
Spanish-Style Potato and Onion Tortilla
45 minutes
Serves 4
DinnerSpanishGluten-freeDairy-freeNut-freeShellfish-freeSoy-freeLow SodiumLow Carb
Herb's take
Inspired by the classic Spanish tortilla, this dinner turns potatoes, onions, and eggs into something far greater than the sum of its parts. You’ll nail the art of stovetop frittata and learn why slow-cooked onions can taste almost sweet.
Ingredients
Yield
4
Instructions
- 01In a large nonstick skillet, heat 1/4 cup olive oil over medium-low heat. Add the sliced potatoes and onions, tossing to coat. Cover and cook, stirring every few minutes, until potatoes are tender but not browned, about 15-18 minutes.
- 02While the vegetables cook, crack 6 eggs into a large bowl and beat until well combined. Season with 1 tsp salt and 1/2 tsp black pepper.
- 03When potatoes and onions are done, use a slotted spoon to transfer them to the eggs. Let cool for 5 minutes, then gently fold together.
- 04Carefully pour off excess oil from the skillet, leaving just enough to coat the bottom. Return the skillet to medium heat. Add the potato-onion-egg mixture and spread evenly.
- 05Cook undisturbed for 5-7 minutes, gently shaking the pan occasionally, until the edges are set and the bottom is golden.
- 06Place a large plate over the skillet and invert the tortilla onto the plate. Slide the tortilla back into the skillet, cooked side up. Cook for 4-5 minutes more, until set in the center.
- 07Slide the tortilla onto a clean plate. Sprinkle with 1/2 tsp paprika and let rest for 5 minutes before slicing into wedges.
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