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Originating from Spain, the Tortilla Española is a beloved dish that showcases the simplicity of eggs, potatoes, and onions. Traditionally served as a tapa, it holds a special place in Spanish cuisine and is often enjoyed at gatherings or as a hearty snack. Today, variations abound, with some adding ingredients like chorizo or vegetables, making it a versatile dish celebrated around the world.
Ingredients
- ●eggs
- ●potatoes
- ●onions
- ●olive oil
- ●salt
- ●black pepper
- ●parsley
Instructions
- 1Peel and slice potatoes into thin rounds.
- 2Heat olive oil in a large skillet over medium heat until shimmering.
- 3Add sliced potatoes and cook until tender, about 10-15 minutes, stirring occasionally.
- 4Add chopped onions and cook until translucent, about 5 minutes.
- 5Drain excess oil from the skillet and let the mixture cool slightly.
- 6Whisk eggs in a large bowl and season with salt and pepper.
- 7Add the potato and onion mixture to the eggs and stir to combine.
- 8Wipe the skillet clean and add a little more olive oil.
- 9Heat the skillet over medium heat and pour in the egg mixture.
- 10Cook for about 5 minutes until the bottom is set and golden brown.
- 11Carefully flip the tortilla using a plate and cook the other side for another 5 minutes.
- 12Slide the tortilla onto a serving plate and let it cool slightly before slicing.
- 13Garnish with parsley before serving.
Ingredient Alternatives
olive oil
Healthier: avocado oil
Cheaper: canola oil
Avocado oil is healthier while canola is more budget-friendly.
potatoes
Healthier: sweet potatoes
Cheaper: frozen hash browns
Sweet potatoes add nutrients, while hash browns save prep time.
onions
Healthier: green onions
Cheaper: shallots
Green onions provide a milder flavor, while shallots are often less expensive.
eggs
Healthier: egg whites
Cheaper: tofu
Egg whites reduce cholesterol, and tofu is a plant-based alternative.
Techniques
sautéingflipping
Equipment
large skilletmixing bowlplate
🌶️🌶️🌶️Loweggs
Also Known As
Tortilla EspañolaSpanish Omelette
Ingredients
- ●4 boneless, skinless chicken breasts
- ●1/4 cup honey
- ●1/4 cup soy sauce
- ●2 tbsp olive oil
- ●2 cloves garlic, minced
- ●1 tsp ground ginger
- ●1/2 tsp black pepper
- ●1/2 tsp salt
- ●1/4 tsp red pepper flakes (optional)
Instructions
- 1In a bowl, whisk together honey, soy sauce, olive oil, minced garlic, ground ginger, black pepper, salt, and red pepper flakes to create the marinade.
- 2Place the chicken breasts in a resealable plastic bag or shallow dish and pour the marinade over the chicken, ensuring it is well coated.
- 3Seal the bag or cover the dish and refrigerate for at least 1 hour, or up to 8 hours for more flavor.
- 4Preheat the grill to medium-high heat.
- 5Remove the chicken from the marinade and discard the marinade.
- 6Place the chicken on the grill and cook for 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C).
- 7Remove the chicken from the grill and let it rest for 5 minutes before slicing.
- 8Serve the grilled chicken with your choice of sides.
Equipment
grillmixing bowlwhiskmeasuring cupsmeasuring spoonsresealable plastic bag or shallow dish
Ingredients
- ●4 cups all-purpose flour
- ●1/2 cup sugar
- ●1 tsp salt
- ●2 1/4 tsp active dry yeast
- ●1 cup whole milk, warmed
- ●1/4 cup unsalted butter, melted
- ●1 large egg
- ●1/2 cup heavy cream
Instructions
- 1In a large mixing bowl, combine the warm milk and sugar. Sprinkle the yeast over the top and let it sit for about 5-10 minutes until frothy.
- 2In another bowl, whisk together the flour and salt.
- 3Once the yeast is frothy, add the melted butter and egg to the milk mixture and mix well.
- 4Gradually add the flour mixture to the wet ingredients, stirring until a dough forms.
- 5Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
- 6Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
- 7After the dough has risen, punch it down and divide it into equal portions (about 12-15).
- 8Shape each portion into a bun and place them on a baking sheet lined with parchment paper.
- 9Cover the buns with a cloth and let them rise again for about 30 minutes.
- 10Preheat the oven to 350°F (175°C). Brush the tops of the buns with heavy cream before baking.
- 11Bake for 15-20 minutes or until golden brown. Let cool before serving.
Equipment
mixing bowlwhiskbaking sheetparchment paperkitchen towel
Ingredients
- ●4 large carrots, peeled and chopped
- ●1 medium onion, chopped
- ●2 cloves garlic, minced
- ●1 cup vegetable broth
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/2 tsp dried thyme
- ●1/2 tsp paprika
- ●2 tbsp olive oil
- ●4 medium potatoes, cut into wedges
- ●1 tsp garlic powder
- ●1 tsp onion powder
Instructions
- 1Preheat the oven to 425°F (220°C).
- 2In a pot, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and garlic, sauté until translucent.
- 3Add the chopped carrots, vegetable broth, salt, pepper, thyme, and paprika to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes until carrots are tender.
- 4While the sauce is simmering, toss the potato wedges with the remaining olive oil, garlic powder, onion powder, salt, and pepper in a bowl.
- 5Spread the potato wedges on a baking sheet in a single layer and roast in the preheated oven for 25-30 minutes, turning halfway through, until golden and crispy.
- 6Once the carrots are tender, blend the carrot mixture until smooth using an immersion blender or a regular blender.
- 7Taste and adjust seasoning if necessary. If the sauce is too thick, add a little more vegetable broth to reach desired consistency.
- 8Serve the roasted potato wedges with the carrot sauce drizzled over or on the side for dipping.
Equipment
potbaking sheetblenderknifecutting board
Ingredients
- ●4 pieces fish fillets (such as tilapia or cod)
- ●1 cup all-purpose flour
- ●2 large eggs
- ●1 cup breadcrumbs
- ●1 tsp salt
- ●1/2 tsp black pepper
- ●1/2 tsp paprika
- ●1/2 tsp garlic powder
- ●1/2 cup vegetable oil (for frying)
- ●Lemon wedges (for serving)
Instructions
- 1Rinse the fish fillets under cold water and pat them dry with paper towels.
- 2In a shallow dish, combine the flour, salt, black pepper, paprika, and garlic powder.
- 3In another shallow dish, beat the eggs until well combined.
- 4In a third shallow dish, place the breadcrumbs.
- 5Dredge each fish fillet in the flour mixture, shaking off any excess.
- 6Dip the floured fillet into the beaten eggs, allowing any excess to drip off.
- 7Coat the fillet in the breadcrumbs, pressing gently to adhere.
- 8In a large skillet, heat the vegetable oil over medium heat until hot.
- 9Carefully add the breaded fish fillets to the skillet, cooking for about 3-4 minutes on each side or until golden brown and cooked through.
- 10Remove the fish from the skillet and place on paper towels to drain excess oil.
- 11Serve hot with lemon wedges.
Equipment
shallow dishesskilletpaper towels
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