Tortilla Española

Forberedelser

Ingredienser

Fremgangsmåte

Trinn for trinn

1. 1

   Peel and thinly slice the potatoes and the yellow onion.

   Omtrent 5 min

   Kokkens tips: Aim for uniform, thin slices for even cooking.

2. 2

   Heat the olive oil in a large, non-stick skillet over medium-low heat.

   Omtrent 2 min

   Kokkens tips: Use a skillet at least 20-25 cm (8-10 inches) in diameter.

3. 3

   Add the sliced potatoes and yellow onion to the skillet.

4. 4

   Season with salt and black pepper.

5. 5

   Cook the potatoes and onions slowly, stirring occasionally, until they are very tender and slightly golden, about 20-25 minutes. Do not let them brown too much.

   Omtrent 25 min

   Kokkens tips: The goal is to confit the potatoes and onions in the oil, making them soft and sweet.

6. 6

   While the potatoes and onions cook, crack the eggs into a large bowl and whisk them well.

   Omtrent 2 min

7. 7

   Once tender, carefully drain the cooked potatoes and onions from the olive oil using a slotted spoon or colander, reserving the oil.

   Omtrent 2 min

   Kokkens tips: The reserved oil can be reused for cooking or stored in the fridge.

8. 8

   Add the drained potatoes and onions to the beaten eggs and mix gently to combine.

   Omtrent 1 min

   Kokkens tips: Let the potato mixture sit in the egg for a few minutes to absorb the flavor.

9. 9

   Return a small amount of the reserved olive oil to the same skillet, about enough to coat the bottom, and heat over medium heat.

   Omtrent 1 min

10. 10

    Pour the egg and potato mixture into the hot skillet, spreading it evenly.

11. 11

    Cook for 5-7 minutes until the edges are set and golden, and the bottom is firm.

    Omtrent 7 min

    Kokkens tips: Gently shake the pan to ensure it isn't sticking.

12. 12

    Place a large plate over the skillet, invert the tortilla onto the plate, then slide it back into the skillet to cook the other side.

    Omtrent 1 min

    Kokkens tips: This step requires confidence! Be quick and decisive.

13. 13

    Cook for another 3-5 minutes until the second side is golden brown and the tortilla is cooked through but still moist in the center.

    Omtrent 5 min

    Kokkens tips: Adjust cooking time based on your preference for a firmer or softer center.

14. 14

    Slide the tortilla Española onto a clean plate and let it rest for a few minutes before slicing and serving.

    Kokkens tips: It's delicious warm or at room temperature.