Tortilla Spanyol

Name: Tortilla Spanyol
Cuisine: spanish
Ingredients: 800 g potatoes (Yukon Gold or similar), peeled and sliced 3 mm thick; 2 medium onions (300 g), thinly sliced into half-moons; 6 large eggs; 350 ml extra virgin olive oil (for confiting); 15 g fine sea salt (divided); 3 g freshly ground black pepper; 15 ml whole milk (optional, for lighter texture); 10 ml extra virgin olive oil (for final cooking); 5 g fresh parsley, finely chopped (for garnish); 1 pinch smoked paprika (for serving, optional)

MBG-eligible

Spanish Omelette (Tortilla Española)

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Ingredients

800 g potatoes (Yukon Gold or similar), peeled and sliced 3 mm thick
2 medium onions (300 g), thinly sliced into half-moons
6 large eggs
350 ml extra virgin olive oil (for confiting)
15 g fine sea salt (divided)
3 g freshly ground black pepper
15 ml whole milk (optional, for lighter texture)
10 ml extra virgin olive oil (for final cooking)
5 g fresh parsley, finely chopped (for garnish)
1 pinch smoked paprika (for serving, optional)

Instructions

1Heat 350 ml olive oil in a wide 26 cm non-stick pan over low heat (90–100 °C); add potatoes, onions, and 10 g salt; confit gently 30–35 minutes until tender but not browned, stirring occasionally.
2Remove potatoes and onions with a slotted spoon, draining well against the pan; reserve 10 ml oil in the pan, store remaining oil for other uses.
3In a large bowl, whisk eggs, milk, remaining 5 g salt, and pepper until uniform; fold in warm potato-onion mixture; let rest 10 minutes for flavors to meld.
4Heat the same pan with 10 ml fresh olive oil over medium-high heat; pour in egg mixture, spreading evenly; cook 2 minutes until edges set and bottom is golden.
5Place a flat plate larger than the pan over the pan; invert confidently to transfer tortilla onto plate; slide tortilla back into pan uncooked-side down.
6Cook 2–3 minutes more until center is just set but still creamy (or longer for fully set); slide onto a clean plate.
7Rest 10 minutes at room temperature; garnish with parsley and smoked paprika; cut into wedges and serve warm or at room temperature.

Source: llm-generated