Ingredients for Take Me To Spain Tortilla Espanola 5Fix
- 3/4 cup olive oil
- 1 pound Simply Potatoes Diced Potatoes With Onion
- 6 large eggs
- 1/2 teaspoon kosher salt
- Garlic aioli, for serving
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Take Me To Spain Tortilla Espanola 5Fix? 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 Take Me To Spain Tortilla Espanola 5Fix
- Peel and thinly slice 1 lb Yukon Gold potatoes.
- Heat 1/2 cup olive oil in a large (10-inch) nonstick skillet over medium-high heat.
- Add the potatoes and cook for 15-20 minutes, stirring occasionally, until tender and lightly golden. Remove from skillet and set aside on a plate to drain excess oil.
- In a large bowl, whisk together 6 large eggs with 1/2 teaspoon of salt.
- Gently fold the cooked potatoes into the egg mixture.
- Heat the remaining 1/4 cup olive oil in the same skillet over medium heat.
- Pour the potato and egg mixture into the skillet. Cook for 5-8 minutes, or until the bottom is set and golden brown.
- Carefully place a large plate over the skillet and invert the tortilla onto the plate.
- Gently slide the tortilla back into the skillet, uncooked side down.
- Cook for another 5-8 minutes, until golden brown and cooked through.
- Transfer the tortilla to a cutting board, let it cool slightly, then cut into wedges.
- Serve warm with garlic aioli (recipe not included, but easily found online). Enjoy your taste of Spain!
Nutrition Information (Approximate per serving)
Sodium
42 g
Sugar
1g
Fat
34g
Carbs
0g
