Spanish Tortilla de patatas | The Classic
(0)
45 min
Under an hour
Gurkerl Küche
Holen Sie sich den Geschmack Spaniens direkt in Ihre Küche! Die Tortilla de patatas ist ein zeitloser Klassiker der spanischen Küche – einfach, ehrlich und unglaublich köstlich. Saftige Erdäpfel und goldbraun geröstete Zwiebeln verschmelzen mit frischen Eiern zu einer herzhaften Omelette, die sowohl warm als auch kalt ein echter Genuss ist. Ob als schnelles Abendessen, Teil eines Tapas-Abends oder für das nächste Picknick: Diese Tortilla gelingt immer und schmeckt nach Urlaub pur.
Preparation method
Ingredients overview
- 600 g potatoes (waxy)
- 1 yellow onion
- 5 eggs (size M)
- 1 tbsp vegetable oil
- 1 tsp table salt
- 1 pinch black pepper
- 1 piece baking paper
Preheat the oven to 200 °C top/bottom heat. Peel the potatoes and onion and cut them into slices about 3 mm thin. Line a baking sheet with baking paper and spread the slices on it (they should overlap as little as possible). Drizzle with a little oil, season with half of the salt, and bake in the oven for about 15 minutes.
Meanwhile, crack the eggs into a large bowl. Add the remaining salt and ground pepper and whisk everything well. Carefully mix the baked potato and onion slices into the egg mixture.
Heat a coated pan (ideally a full 22 cm diameter) with one tablespoon of oil. Pour in the egg-potato mixture and let it set over medium heat for about 4 minutes. Then place a large plate on the pan, flip the pan with momentum, and invert the tortilla onto the plate. Carefully slide it back into the pan and fry the second side until golden brown as well. The tortilla is ready when it yields elastically to light pressure. Caution: Do not fry for too long, so it remains nice and juicy!
Chef's tip
Serve the tortilla traditionally with a portion of aioli and fresh white bread.
The tortilla tastes excellent cold and sliced the next day as a snack or light meal.
35 min
Quick
