Spanish Tortilla with Pimenton Aioli

Spanish Tortilla with Pimenton Aioli is a layered potato and egg open-faced omelet. Serve it as an appetizer, snack, or fundamental for breakfast/brunch or a lightweight dinner.

Slice of Spanish Tortilla with Pimenton Aioli
Spanish Tortilla with Pimenton Aioli

My mother has been making Spanish Tortilla all my life. It’s often one thing she’ll convey to a brunch or function an appetizer. Her recipe has much more olive oil than this lighter model, however the nice information is that you just don’t miss it right here! The pimenton aioli takes this tortilla to a complete new stage, so don’t skip it (you might wish to double it if serving friends). For extra basic Spanish recipes, attempt my Mom’s Spanish Chicken and Rice, Pan con Tomate and Weeknight Seafood Paella.

Spanish Tortilla

The primary components in Spanish tortillas, also called tortilla española, are eggs and potatoes. The dish is flavored with olive oil, onions, salt, pepper, and hen broth.

My solely recommendation is to ensure you put sufficient salt within the water when boiling the potatoes. I wrote one teaspoon, however you might want extra relying on how a lot water you employ.

The way to Make a Fast Aioli from Scratch

Aioli could also be arduous to spell, nevertheless it’s very straightforward to make. Simply combine collectively these aioli components:

  • Grated garlic
  • Mayonnaise
  • Lemon juice
  • Smoked paprika
  • Kosher salt

What to Serve with Spanish Tortilla

To eat as a fundamental dish for dinner, merely serve the Spanish tortilla with a inexperienced leafy salad on the facet. Roasted veggies would even be an amazing facet.

The way to Meal Prep

Spanish tortilla takes a while to cook dinner, so make it when you’ve gotten some additional time. It’s finest eaten chilly or at room temperature, so it’s excellent for making forward or bringing to a potluck. You possibly can refrigerate the tortilla for as much as 4 days.

Spanish Potato Tortilla with fork

potato omelette

Extra Egg Dishes You’ll Love:

Spanish Tortilla with Pimenton Aioli

247 Cals
9 Protein
21.5 Carbs
14.5 Fat

Prep Time: 15 minutes

Cook dinner Time: 1 hr

Whole Time: 1 hr 15 minutes

Spanish Tortilla with Pimenton Aioli is a layered potato and egg open-faced omelet. Serve it as an appetizer, snack, or fundamental for breakfast/brunch or a lightweight dinner.

  • 1 1/2 kilos Yukon gold potatoes, peeled [4 medium potatoes]
  • 1 1/2 teaspoon kosher salt
  • 6 to eight tablespoons low-sodium hen broth
  • 1/2 massive yellow onion, thinly sliced [ trimmed and peeled]
  • 6 massive eggs
  • 1/4 teaspoon floor pepper
  • 2 tablespoons olive oil

Pimenton Aioli

  • 1 small garlic clove or 1/2 massive clove
  • 3 tablespoons mayonnaise
  • 2 teaspoons lemon juice
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon kosher salt
  • Carry a big pot of water to a boil. Whilst you’re ready, reduce the potatoes into 1/8-inch thick slices.

  • When the water boils, add 1 teaspoon salt and the potatoes and cook dinner, stirring sometimes, till the potatoes are tender however not falling aside, 10 to 14 minutes.

  • Drain the potatoes and let as a lot of the water drip off as attainable.

  • In the meantime, put the broth and onions into an 8- or 9-inch non-stick skillet over medium-low warmth.

  • Cook dinner the onions, stirring sometimes and turning down the warmth in the event that they begin to brown, till they’re very tender and the broth has all cooked off, 15 to 18 minutes including extra broth if wanted.

  • Take away onions (can put with potatoes). Wipe out the pan.

  • Crack the eggs into a big bowl and beat. Season with the remaining 1/2 teaspoon salt and the pepper. Add the potatoes and onions and gently mix.

  • Put the clear nonstick skillet over medium warmth and coat the underside with 1 tablespoon olive oil.

  • Add the egg combination and use a rubber spatula to press down the combination and clean out the highest. Cook dinner till the sides are set, then flip the warmth right down to medium-low. Proceed cooking till the highest is usually set, 12 to fifteen minutes complete.

  • Rigorously run your spatula round and beneath the tortilla to verify it isn’t caught anyplace, then flip the tortilla: Flip off the warmth and canopy the skillet with a bigger plate. Defend your arms with towels or oven mitts, then seize the pan and the plate on two sides and flip.

  • Take away the pan and your tortilla will now be on the plate! Don’t be concerned if there have been a couple of spots that did stick, this would be the underside once you serve it anyway.

  • Scrape any caught components off the pan and coat the underside with the remaining 1 tablespoon olive oil.

  • Slide the tortilla again in and tuck any items of potato that will have fallen out within the sides.

  • Return the burner to medium-low, and cook dinner till the middle is not runny, 4 to six minutes.

  • Switch the tortilla to a plate and let cool for a minimum of 20 minutes, in case you can (it is best at room temperature)!

  • Make the aioli when you wait: Use a microplane grater to grate the garlic right into a small bowl (or use a garlic press). Add the remaining components and stir to mix. Refrigerate till prepared to make use of.

  • Slice into 6 servings and serve with a dollop of the aioli.

Serving: 1/6 slice with aoili, Energy: 247kcal, Carbohydrates: 21.5g, Protein: 9g, Fats: 14.5g, Saturated Fats: 3g, Ldl cholesterol: 188mg, Sodium: 363.5mg, Fiber: 2g, Sugar: 2.5g

Blue Good Factors: 5

Inexperienced Good Factors: 7

Purple Good Factors: 3

Key phrases: brunch recipes, potato omelette, spanish tortilla

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