Spanish Layer Tortilla
Discover the irresistible charm of the Spanish Layer Tortilla, a beautifully crafted twist on the traditional Spanish tortilla. This savory dish features golden, tender potato slices and sweet caramelized onions arranged in elegant layers, all bound together by perfectly seasoned, fluffy eggs. Cooked to golden perfection in olive oil, its crisp edges and creamy interior make it a true crowd-pleaser. Simple yet satisfying, this Spanish classic is ideal for brunch, lunch, or a light dinner. Garnish with fresh parsley for a touch of brightness, and serve it warm or at room temperature. With minimal ingredients and just a few easy steps, this Spanish tortilla recipe captures authentic flavors while delivering a visually impressive centerpiece for any table.
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Recipe Information
Ingredients
- 600 grams potatoes
- 2 large onions
- 6 large eggs
- 100 milliliters olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Peel and thinly slice the potatoes into even, round slices about 2-3mm thick. Pat them dry with a clean kitchen towel.
Peel and finely slice the onions into thin half-moons.
Heat half of the olive oil (50ml) in a large, nonstick frying pan over medium heat. Add the sliced potatoes and cook for about 10 minutes, stirring occasionally, until they soften but don’t brown. Remove the potatoes from the pan and set aside.
In the same pan, add the remaining olive oil and the sliced onions. Cook over low heat for 8-10 minutes, stirring occasionally, until the onions caramelize and turn golden. Remove from heat.
Crack the eggs into a large mixing bowl. Add the salt and black pepper, then whisk together until well combined.
Preheat your frying pan (preferably 9-10 inches in diameter) over medium heat and lightly oil it if needed.
Layer one-third of the cooked potatoes evenly across the bottom of the frying pan. Top with half of the caramelized onions, followed by another layer of potatoes. Repeat the layers, finishing with a top layer of potatoes.
Pour the whisked eggs over the layered potatoes and onions, making sure the eggs coat all layers evenly.
Cook the tortilla over medium-low heat for 8-10 minutes, or until the edges set and the bottom is golden brown. Use a heatproof spatula to check underneath occasionally.
Place a large plate upside down over the frying pan, then carefully flip the tortilla onto the plate. Slide it back into the pan, uncooked side down, and cook for another 5-7 minutes until fully set.
Transfer the finished tortilla to a serving plate. Let it rest for at least 5 minutes before slicing.
Sprinkle with freshly chopped parsley, if desired, and serve warm or at room temperature.
Nutrition Facts
Calories |
1982 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.3 g | 159% | |
| Saturated Fat | 24.4 g | 122% | |
| Polyunsaturated Fat | 9.0 g | ||
| Cholesterol | 1116 mg | 372% | |
| Sodium | 2852 mg | 124% | |
| Total Carbohydrate | 160.3 g | 58% | |
| Dietary Fiber | 19.6 g | 70% | |
| Total Sugars | 29.0 g | ||
| Protein | 55.9 g | 112% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 328 mg | 25% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 4260 mg | 91% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
