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Print Recipe
Spanish Tortilla Recipe
Tortilla is one of the most popular Spanish dishes. It is served in virtually all restaurants and tapas bars as a snack, as a filling in sandwiches or as a separate dish (with tomato bread). It is amazing how three very inexpensive basic ingredients-potatoes, onions and eggs – combined give such a tasty and hearty dish. And if you add a layer of cheese and ham, it will sparkle with new flavors and delight your guests. A great option for those who spent the new year and plans to cover the budget table for Christmas and old new year.
Cook Time 90 minutes
Servings
Ingredients
Cook Time 90 minutes
Servings
Ingredients
Instructions
  1. Ingredients.
    Ingredients.
  2. Onions cut into thin half-rings, salt, pepper and simmer in olive oil over low heat, stirring frequently, for about 30 minutes.
    Onions cut into thin half-rings, salt, pepper and simmer in olive oil over low heat, stirring frequently, for about 30 minutes.
  3. Onions will greatly decrease in volume and will become the color of caramel.
    Onions will greatly decrease in volume and will become the color of caramel.
  4. Cut the potatoes into thin plates and fry in olive oil until Golden brown.
    Cut the potatoes into thin plates and fry in olive oil until Golden brown.
  5. Beat eggs lightly, add salt and pepper to taste. Put the ready onions and potatoes in a bowl, pour the beaten eggs and stir well. Put half of the mixture in a frying pan, greased with olive oil, put slices of ham and cheese on top.
    Beat eggs lightly, add salt and pepper to taste. Put the ready onions and potatoes in a bowl, pour the beaten eggs and stir well. Put half of the mixture in a frying pan, greased with olive oil, put slices of ham and cheese on top.
  6. Put the rest of the mixture on top, cover and cook over low heat for 10 minutes. Turn on a plate and return to the pan unroasted side down and cook for another 10 minutes. For tortilla (as well as Frittata and many other dishes) it is very convenient to use a double pan. Cooking time can vary depending on what kind of tortilla you like - more wet (cook less) or more dry (cook longer). Tortilla is tasty and cold, so it is convenient to cook the day before and take with you on a picnic.
    Put the rest of the mixture on top, cover and cook over low heat for 10 minutes. Turn on a plate and return to the pan unroasted side down and cook for another 10 minutes. For tortilla (as well as Frittata and many other dishes) it is very convenient to use a double pan. Cooking time can vary depending on what kind of tortilla you like - more wet (cook less) or more dry (cook longer). Tortilla is tasty and cold, so it is convenient to cook the day before and take with you on a picnic.
  7. Ready tortilla cut into slices and serve with tomato bread (toasted bread rubbed with garlic and tomato cut in half, watered with olive oil).
    Ready tortilla cut into slices and serve with tomato bread (toasted bread rubbed with garlic and tomato cut in half, watered with olive oil).

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