One of the most beloved and popular Spanish dishes, the Tortilla Espanol can be made for breakfast, lunch or as a tapa (Spanish appetizer). With only just a few ingredients, there is a reason this easy and flavorful omelet is a staple in both homes and restaurants alike
Fill a non-stick or cast iron pan with 1 cup olive oil. Don’t cringe; olive oil is good for you and will make your hair shiny and skin glow. Place potatoes in the oil and bring the stove temperature up to medium. Once up to temperature, the potatoes should almost look like they are covered in oil, and should be bubbling without any popping. Cook until they are soft all the way through, about 10 minutes. Add salt. Be liberal with the salt as this is where most of the flavor comes from.
Once the potatoes are soft, drain the oil, but save three tablespoons. Let the potatoes cool down for about 10-15 minutes and taste them to see if you added enough salt. Beat 6 eggs into a bowl. Add to potatoes and turn the heat on to medium-low (3-4) on most stovetops. Add in the oil that you saved.
When the mixture starts to brown and firm up, its time for the flip: Make sure the tortilla is pretty solid all the way through, otherwise you you will have a big mess. Take a large rubber spatula and slide tortilla out onto a plate. Then flip and put soft side down back into the pan. If you are feeling brave enough, flip without the plate with just the spatula. But don’t say I didn’t warn you…. See the less than perfect flip below. More like a flop.
Regardless of how well it flips (or flops), it will still be good enough for everyone to enjoy!
Recipe Guide:
PARENT PREP: because someone has to do the dirty work
KIDTASTIC! Tasks for the kiddos
PARENT TASK: Keeping kids out of the hospital one task at a time
TEAM EFFORT: Working together to get it done
PARENT CHEAT: I have a million things to do and cooking isn’t one
**Every child is different when it comes to what they can do in the kitchen. The “kidtastic!” And “Parent tasks” are only suggestions when it comes to dividing up jobs. Always supervise your child in the kitchen and go at their pace. ALWAYS supervise your children in the kitchen. Better safe than sorry***
Parent Prep –Slice potatoes into ¼ inch cuts
Parent Cheat: Sorry, no cheats on this one[wpurp-searchable-recipe]Tortilla Espanol – – , ; – – Breakfast – Main Dish – Spanish – Breakfast – Main Dish – Recipes[/wpurp-searchable-recipe]
Tortilla Espanol (Spanish omelet)
Ingredients
- 5 medium starchy potatoes (yukon gold)
- 6 eggs
- 1 teaspoon salt plus more to taste
- 1 cup olive oil
Instructions
- Kidtastic!: Fill a non-stick or cast iron pan with olive oil. Don’t be stingy; olive oil is good for you and will make your hair shiny and skin glow.
- Kidtastic!: place potatoes in the oil and bring the stove temperature up to medium. Once up to temperature, the potatoes should almost look like they are covered in oil, and should be bubbling without any popping. Cook until they are soft all the way through, about 10 minutes.
- Kidtastic!: Add salt. Be liberal with the salt as this is where most of the flavor comes from.
- Parent Task: Once the potatoes are soft, drain the oil, but save three tablespoons. Let the potatoes cool down for about 10-15 minutes and taste them to see if you added enough salt.
- Kidtastic! Beat 6 eggs into a bowl. Add to potatoes and turn the heat on to medium-low (3-4) on most stovetops. Add in the oil that you saved.
- Parent Task: When the mixture starts to brown and firm up, its time for the flip: Make sure the tortilla is pretty solid all the way through, otherwise you you will have a big mess. Take a large rubber spatula and slide tortilla out onto a plate. Then flip and put soft side down back into the pan. If you are feeling brave enough, flip without the plate with just the spatula. But don’t say I didn’t warn you….
