Ingredients for Spanish Egg Tortilla
- Olive Oil
- 1 cup chopped yellow onion
- Garlic Cloves
- Diced Tomatoes
- Crushed Red Pepper Flakes
- Extra Virgin Olive Oil
- Red Potatoes
- 6 large eggs
- 1/2 teaspoon garlic salt
- Fresh Ground Pepper
- Gruyere Cheese
- Fresh Parsley
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Spanish Egg Tortilla? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Spanish Egg Tortilla
- **Spicy Tomato Sauce:** Heat 1 tablespoon olive oil in a small saucepan over medium heat.
- Add 1/2 cup chopped onion and 2 cloves minced garlic. Cook for 10 minutes, stirring occasionally, until softened.
- Stir in 1 (14.5 ounce) can diced tomatoes, 1/2 teaspoon red pepper flakes (or more, to taste).
- Cover and simmer for 20 minutes, stirring occasionally.
- Let cool slightly, then puree in a blender or food processor until smooth.
- Set aside in a serving bowl.
- **Tortilla:** Heat 2 tablespoons olive oil in a 7- or 8-inch nonstick skillet over medium-low heat.
- Add 1/2 cup thinly sliced yellow onion and cook for 10 minutes, until softened.
- Add 2 medium potatoes, peeled and thinly sliced (about 1 1/2 cups).
- Cook for 10-15 minutes, stirring occasionally, until potatoes are tender but not browned.
- In a large bowl, whisk together 6 large eggs, 1/2 teaspoon garlic salt, and 1/4 teaspoon black pepper.
- Stir in 1/4 cup grated Manchego cheese (or other firm cheese).
- Add the potato and onion mixture to the egg mixture and gently combine.
- Pour the egg mixture into the prepared skillet.
- Cook for 5-7 minutes, or until the edges are set and the bottom is lightly browned.
- Carefully run a spatula around the edges to loosen the tortilla.
- Place a large plate over the skillet and invert the tortilla onto the plate.
- Slide the tortilla back into the skillet, uncooked side down.
- Cook for another 5-7 minutes, or until the tortilla is cooked through and golden brown.
- Let the tortilla cool slightly before slicing into wedges.
- Sprinkle with fresh parsley and serve warm or at room temperature. Top with a spoonful of spicy tomato sauce, if desired.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
14g
Fat
15g
Carbs
3g
