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Tortilla Espanola Recipe

Name: TAPAterias Tortilla Espanola Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 6 units large eggs; 2 cups potatoes, peeled and diced; 2 tbs garlic, minced; 1 cups manchego cheese, grated; 1 cups piquillo peppers, sliced; 2 cups greens (e.g., spinach or arugula); 4 tbs olive oil; to taste salt; to taste black pepper

Inspired by TAPAteria

Time40m

Serves4

eggs/spicy yogurt/ manchego/potato/garlic/ piquillo pepper/greens

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Frequently paired with

The best thing to pair and share with Tortilla Espanola

Selected to serve

Flor de Jerez

Appleton estate Reserve Rum, Lustau Amontillado sherry, Rothman & winter apricot Liqueur, Lemon Juice, Angostura Bitters

rich · fruity · tangy

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Ingredients

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Method

Cooking Instructions

Prepare the Potatoes

In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced potatoes and cook, stirring occasionally, until they are tender and golden brown, about 15-20 minutes.

Add Garlic and Peppers

Once the potatoes are cooked, add the minced garlic and piquillo peppers to the skillet. Cook for an additional 2-3 minutes until fragrant.

Beat the Eggs

In a large bowl, beat the eggs and season with salt and black pepper. Stir in the grated manchego cheese.

Combine Mixture

Add the cooked potato mixture to the bowl with the egg and cheese, and stir to combine.

Cook the Tortilla

In the same skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Pour the egg and potato mixture into the skillet, spreading it evenly. Cook for about 5-7 minutes until the bottom is set and golden.

Flip the Tortilla

Carefully slide the tortilla onto a plate, then invert it back into the skillet to cook the other side for an additional 5-7 minutes. Cook until fully set and golden brown.

Serve

Once cooked, remove from heat and let it cool slightly. Serve warm or at room temperature with a side of greens.

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