Main
Recipes
Course
Appetizers & Snacks
Spanish Tortilla (Food Network Kitchens) Recipe

Spanish Tortilla (Food Network Kitchens) Recipe

Posted by

Rate It!

Spanish Tortilla (Food Network Kitchens)

Add your photo!

Count

Calories

Minutes

Comments Print recipe

Ingredients:

Serving

1 1/2 lb russet potatoes (about 2 medium)
extra-virgin olive oil, for frying (about 4 cups) see cooks note
2 medium onions, thinly sliced (1 1/2 lb)
4 tsp kosher salt
10 large eggs
serving suggestions : sliced chorizo , roasted pequillo peppers, or crumbled goat cheese or sofritto, recipe follows
1/2 cup extra-virgin olive oil
2 onions, finely chopped (3 1/4 cups)
1/2 tsp sugar
4 tsp kosher salt
6 ripe plum tomatoes (about 1 lb)
1/2 tsp pimenton
bay leaf

Directions:

Peel and thinly slice the potatoes. Soak slices in water for 10 minutes. Drain and dry completely in a salad spinner. Meanwhile, pour enough olive oil into a large saucepan so it's about an inch deep. Heat over medium heat until a slice of onion bubbles gently when placed in the oil, about 310 degrees F. Add the onions and fry, stirring occasionally until just golden, about 8 minutes. Scoop the onions from the oil with a slotted spoon and drain on a paper-towel lined baking sheet.
Add about half of the potatoes, and fry until lightly golden and a little puffy, about 10 minutes. Scoop the potatoes from the oil, add to the onions. Repeat with the rest of the potatoes. Reserve the oil. Season the vegetables with 3 teaspoons of the salt. (The preparation of the vegetables can be done up to 2 hours ahead.)
Break the eggs into a large bowl. Whisk just enough to combine but not so much that they get loose and runny, about 15 times. Add the vegetables and remaining 1 teaspoon salt.
Heat a medium (10-inch) nonstick skillet over medium heat. Add 2 tablespoons of the reserved oil and heat. Add the tortilla mixture and stir briskly with a spatula to get peaks and valleys in the folds of the egg, about 2 to 3 minutes. Stop stirring and reduce the heat to low, cover and cook until the eggs are set but still pretty loose, about 5 minutes. Lay a flat pan lid or a plate on top and invert the tortilla. Add more oil to the pan if needed, and slide the tortilla back into the pan, cover and finish cooking until set and lightly brown, about 3 minutes more. Slide the tortilla out of the pan to a cutting board to cool slightly.
Cut into cubes or thin wedges and serve warm or room temperature as is or with 1 of the suggested toppings.
Cook's Note: Yes that's a lot of oil. But you can reuse it for other tortillas and in sauces, dressing or salads. It has a wonderful onion-y flavor that is great tossed on roasted potatoes or chicken.
Copyright 2007 Television Food Network, G.P. All rights reserved
We love this as a topper to grilled bread, with cheese, or as an alternative to cocktail sauce with shrimp or other seafood.
Sofrito:
Heat the olive oil in a medium skillet over medium heat. Add the onions and sugar and half the salt. Cook, stirring occasionally, until golden and sweet, about 1 hour. If the onions begin to get really brown, add a splash of water to slow them down.
Meanwhile, cut the tomatoes, crosswise. Grate them on the cut side on the largest holes of a box grater into a bowl all the way down to the skins. Discard skins. Add tomato puree, pimenton and bay leaf to the caramelized onions, and continue to cook until quite thick and the tomato separates from the oil, about 10 to 15 minutes more. Season with the remaining salt or to taste. Serve warm or at room temperature.
Prep Time: 10 minutes
Cook Time: 1 hour 15 minutes

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	107.04 Kcal (448 kJ)
Calories from fat	54.26 Kcal
		% Daily Value*
Total Fat	6.03g	9%
Cholesterol	66.46mg	22%
Sodium	637.87mg	27%
Potassium	259.28mg	6%
Total Carbs	9.86g	3%
Sugars	2.49g	10%
Dietary Fiber	1.51g	6%
Protein	3.66g	7%
Vitamin C	7.2mg	12%
Iron	0.6mg	3%
Calcium	25.9mg	3%

Amount Per 100 g
Calories	100.02 Kcal (419 kJ)
Calories from fat	50.7 Kcal
		% Daily Value*
Total Fat	5.63g	9%
Cholesterol	62.1mg	22%
Sodium	596.06mg	27%
Potassium	242.28mg	6%
Total Carbs	9.21g	3%
Sugars	2.33g	10%
Dietary Fiber	1.41g	6%
Protein	3.42g	7%
Vitamin C	6.7mg	12%
Iron	0.6mg	3%
Calcium	24.2mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

Search recipes
by ingredients

Construct & Analyze
Your Recipe

Analyze

Try this similar recipes

Penne Alla Vodka

Extra virgin olive oil, Butter, Onion, chopped and 11 more..
Hungarian Plum Dumplings

Russet (baking) potatoes (2 large), left unpeeled and 10 more..
Pennsylvania Dutch Pickled Beets and Eggs

Eggs, Whole pickled beets , juice reserved, Onion, chopped and 6 more..
Ravioli with Shrimp Tomato Sauce

Chopped onion, Butter and 13 more..
End Of The Season Tomato Soup

Chopped tomatoes, Water, Onion chopped and 6 more..
Sarasota's Broccoli, Zucchini and Potato Soup

Head broccoli (i use about 3/4 of the tops, but some of t... and 19 more..
Sopa de Lentejas (Andalucian Lentil Soup)

Dry brown lentils , soaked overnight and drained and 10 more..
Cassoulet with Bacon, Andouille, and Country Ribs

Dried great northern beans, Chicken stock and 12 more..
Thai Fish Soup

Water, Russet potatoes, cubed, Firm white fish, cubed and 10 more..
Ultimate Gulf Coast Gumbo

Shrimp - peeled and deveined, Corn oil, All-purpose flour and 14 more..
Spicy Tomato Soup

Butter, Onion, Carrot, Plain flour, Ripe tomato and 7 more..
Caribbean Crabmeat Salad With Creamy Gingered Dressing

Mayonnaise, Dijon mustard, Garlic granules, Dry white wine and 12 more..
Simple Italian Meat Sauce

Ground beef, Extra virgin olive oil, Whole garlic cloves and 7 more..