Spanish tortilla

The Spanish Tortilla, also known as Tortilla Española, is a classic dish that captures the essence of traditional Spanish cuisine. This simple yet flavorful recipe features layers of tender potatoes and onions enveloped in a rich egg mixture, creating a hearty and satisfying meal. Perfect for breakfast, brunch, or even a light dinner, this dish can be served warm or cold, making it incredibly versatile.

A staple in Spanish households, the Spanish Tortilla is often enjoyed as a tapa, or small snack, in bars and restaurants throughout Spain. Its humble ingredients and straightforward preparation belie the depth of flavor and comfort it brings. The combination of potatoes, onions, eggs, and a touch of smoked Spanish paprika results in a dish that is both hearty and comforting, with a slight smoky undertone that adds complexity.

One of the key elements of a perfect Spanish Tortilla is the texture of the potatoes. They should be sliced thinly and cooked slowly with onions until they are soft and slightly caramelized. This slow-cooking process allows the potatoes and onions to absorb the flavors of the olive oil and butter, resulting in a rich, savory base for the eggs. The addition of mozzarella cheese provides a subtle creaminess that complements the smoky paprika and enhances the overall richness of the tortilla.

Eggs, the main protein source in this dish, bind the potatoes and onions together while adding a silky, smooth texture. Eggs are not only rich in protein but also contain essential vitamins and minerals such as vitamin D, B12, and selenium. When combined with the potatoes, onions, and cheese, they create a balanced and nutritious meal that is both filling and delicious.

The smoked Spanish paprika, or pimentón, is another crucial ingredient that sets this dish apart. This spice adds a unique smoky flavor that is characteristic of many Spanish dishes. Made from smoked and dried red peppers, it brings a depth of flavor that complements the sweetness of the onions and the earthiness of the potatoes.

Olive oil, a staple in Mediterranean cuisine, is used generously in this recipe, adding a fruity and slightly peppery note to the tortilla. Olive oil is known for its health benefits, including its high content of monounsaturated fats and antioxidants, which contribute to heart health and reduce inflammation.

This Spanish Tortilla is not only a delight to eat but also a joy to prepare. The process of slowly cooking the potatoes and onions, whisking the eggs, and carefully flipping the tortilla in the pan can be a meditative experience. The aroma of onions caramelizing in olive oil and the sight of the golden-brown tortilla emerging from the pan are sure to whet your appetite.

Whether you are serving it as a main course or as a side dish, this Spanish Tortilla is sure to impress. Its simplicity, combined with the rich flavors and satisfying texture, make it a beloved dish in Spanish cuisine and a wonderful addition to any meal.

Nutritional Information (per serving):

Calories: 350
Protein: 12g
Fat: 25g
Saturated Fat: 7g
Carbohydrates: 20g
Fiber: 3g
Sugar: 3g
Sodium: 400mg
Potassium: 700mg
Vitamin A: 10% of the Daily Value (DV)
Vitamin C: 20% of the DV
Calcium: 15% of the DV
Iron: 10% of the DV

Serves: 4-6

Preparation time: 20 minutes

Cooking time: 40-50 minutes 

Ingredients:

- 4 large potatoes

- 1 large white onion

- 100 grams (3.5 oz) low moisture mozzarella

- 6 large eggs 

- 1 tablespoon smoked spanish paprika 

- 50 ml (1.7 fl oz) olive oil

- 20 grams (0.7 oz) unsalted butter

salt, pepper to taste 

Instructions: 

1. Peel potatoes, slice very thinly, and immerse in ice-cold water for 10 minutes. Then pat dry using a towel.

2. Thinly slice onion.

3. Grate mozzarella.

4. In a large non-stick pan, over medium heat, add olive oil and butter. Add onions and potatoes and cook for 20-30 minutes without stirring frequently. Once potatoes are soft, reduce heat to low.

5. In a bowl, whisk together eggs, grated mozzarella, paprika, salt, and pepper.

6. Pour egg mixture over potatoes and onion and stir until combined. Cover and let it cook for 15-20 minutes, or until there is no runny egg on top.

7. Once the top is solid, using a plate, carefully flip the tortilla over and cook the other side on medium heat, uncovered, for 5 minutes.

8. Serve warm or cold.