StudentMealSaver

Budget Friendly Meals and tips for Students

Spanish Tortilla

Egg-cellent

If you’re in the mood for a delightful and flavourful dish from Spain, look no further than this Spanish Tortilla recipe! Also known as Tortilla Española, this traditional Spanish dish is made with simple yet scrumptious ingredients, including eggs, potatoes, and onions. It’s like a delicious potato and onion omelette that’s perfect for breakfast, lunch, or dinner. Plus, it’s budget-friendly, easy to make, and can be enjoyed warm or cold. So, let’s get ready to savour the flavours of Spain with this twist of flair on a classic dish!

Tips:

  • You can add other ingredients to your Spanish Tortilla, such as diced bell peppers, cooked sausage, or cheese, for additional flavour and variation.
  • Make sure to slice the potatoes and onions thinly so that they cook evenly and thoroughly.
  • Use a non-stick skillet or a well-seasoned cast iron skillet to prevent the tortilla from sticking to the pan.
  • If you prefer a firmer texture, you can cook the tortilla for a few extra minutes on each side.
  • Leftover Spanish Tortilla can be stored in the refrigerator for up to 2-3 days and makes a delicious cold snack or breakfast the next day.

Serving: 4-6

Cooking time: 30 minutes

Cost: $3-4

Instructions

  1. In a large bowl, whisk together the eggs, salt, and black pepper until well combined. Set aside.
  2. Heat the olive oil in a non-stick skillet or a cast iron skillet over medium heat.
  3. Add the sliced potatoes and onions to the skillet, and cook for about 10-15 minutes, stirring occasionally, until the potatoes are tender and lightly golden.
  4. Using a slotted spoon, transfer the cooked potatoes and onions to the bowl with the beaten eggs. Mix gently to coat the potatoes and onions with the egg mixture.
  5. Heat the skillet with a little bit of the remaining olive oil, if needed, over medium heat.
  6. Pour the potato, onion, and egg mixture back into the skillet, and spread it out evenly with a spatula.
  7. Cook for about 10 minutes, or until the edges are set and the center is still slightly jiggly.
  8. Carefully flip the tortilla using a large plate or a lid that’s slightly larger than the skillet. Slide the tortilla back into the skillet, uncooked side down.
  9. Cook for another 5-7 minutes until the tortilla is cooked through and nicely golden on both sides.
  10. Remove from the skillet, and let it cool for a few minutes before cutting into wedges.
  11. Garnish with fresh parsley, if desired, and serve warm or cold.

Ingredients

  • 4 medium potatoes, peeled and thinly sliced
  • 1 large onion, thinly sliced
  • 6 large eggs
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup olive oil
  • Fresh parsley for garnish (optional)