Snack · Spanish · 10 min
Spanish Tortilla Española Bites
- Calories
- 599
- Protein
- 34g
- Carbs
- 40g
- Fat
- 33g
Ingredients
- 4.732 each egg
- 7.0976 oz Yukon Gold potato
- 2.3679 oz yellow onion
- 2.3556 tsp extra virgin olive oil
- 0.5833 tsp salt
- 2.5 pinch black pepper
- 0.2917 tsp smoked paprika
- 2.3667 tbsp water
Method
- 01Peel and thinly slice the Yukon Gold potato (about 1/8-inch thick). Thinly slice the yellow onion.
- 02In a non-stick skillet, heat 1/2 tsp of the extra virgin olive oil over medium heat. Add the sliced potatoes and onions. Cook gently, stirring occasionally, until the potatoes are tender but not browned, about 10-15 minutes. Add 1 tbsp of water if they start to stick, covering the pan briefly to steam them tender.
- 03While the potatoes and onions cook, whisk the eggs in a bowl. Season with salt, black pepper, and smoked paprika.
- 04Once the potatoes and onions are tender, drain any excess oil and add them to the whisked eggs. Stir to combine.
- 05Wipe the skillet clean and add the remaining 1/2 tsp of extra virgin olive oil. Heat over medium-low heat.
- 06Pour the egg and potato mixture into the skillet, spreading it evenly. Cook for 5-7 minutes, or until the edges are set and the bottom is golden brown. Eggs should reach a safe temperature of 160°F (71°C) or be fully set throughout.
- 07Carefully invert the tortilla onto a plate, then slide it back into the skillet to cook the other side for another 4-6 minutes, until fully set.
- 08Let cool slightly, then cut into small, bite-sized portions for snacking.
Cook it with the whole plan around it
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