Best Spanish Tortilla Lighter Version Recipes

Easy Spanish Tortilla Recipe image

Provided by Suzy Karadsheh

Number Of Ingredients 7

10 medium eggs
Salt
1 tsp sweet Spanish paprika, (optional )
1 cup extra virgin olive oil
1 1/2 lb russet potatoes ((or 2 to 3 russet potatoes), peeled, halved and sliced cross-wise)
1 large yellow onion, (peeled, halved and sliced cross-wise)
4 scallions, (trimmed, chopped (both white and green portions))

Steps:

In a big bowl, whisk together the eggs, salt, and paprika. Set aside for now.
Prepare a 10-inch oven-proof nonstick skillet or a well-seasoned cast iron skillet. Heat the olive oil in the skillet over medium-high heat until shimmering but not smoking.
Add the potatoes, onions, and scallions to the oil (at first, they won't all seem to fit, but with a little stirring, they'll compress as they cook). Lower the heat immediately to medium-low and watch to control the heat and make sure it continues to gently bubble. Cook for 25 minutes, stirring occasionally, until the potatoes are very tender.
Use a heat-safe strainer over a heat-safe bowl to drain the olive oil (reserve the oil aside for now).
Season the potatoes well with kosher salt and add them to the egg mixture in the bowl.
Turn the oven broiler on.
In the skillet, heat 3 tablespoons of the reserved olive oil over medium heat. Pour in the egg and potato mixture, and gently press to even out the top. Reduce the heat to medium-low. Cook until you see the edges of the omelette begin to set and firm up then put the pan under the broiler to finish cooking. Broil for about 5 minutes, watching carefully until the eggs are cooked through and the top of the omelette browns slighlty (see notes if you prefer to finish cooking on stovetop).
Allow the tortilla a few minutes before serving.
To serve, invert the tortilla onto a large serving platter (you may need to loosen the edges using a spatulla). Cut into 6 slices and serve.

Nutrition Facts : Calories 381 kcal, Sodium 112.8 mg, SaturatedFat 5.3 g, Carbohydrate 23.5 g, Fiber 2.1 g, Protein 12 g, ServingSize 1 serving

Spanish Tortilla (Lighter Version) image

Provided by elastigirl

Time 35m

Yield 1 tortilla, 4 serving(s)

Number Of Ingredients 7

1/4 cup olive oil
2 garlic cloves, smashed but still intact
1 large yellow onion, halved and then sliced
4 medium russet potatoes (cooked, peeled, and diced)
6 large eggs, beaten
black pepper
kosher salt, to taste

Steps:

Heat the olive oil in a large skillet over medium heat.
Fry the two cloves of garlic in oil until the oil is nice and fragrant (about 3 minutes). Remove garlic from oil and discard the garlic.
Add onion to the skillet. Season with a little salt and pepper. Cook onion about 5 minutes, or until translucent and soft, stirring occasionally.
Add diced, cooked potatoes to skillet. (This is an ideal use for leftover potatoes, if you have them, or you can boil some taters up just for this occasion.)
Stir to combine potatoes and onion, and then let cook 5 to 10 minutes. Stir occasionally to prevent browning. At some point in the cooking process, you will want to help yourself to little potato to test your seasonings, and then add more salt and pepper to taste.
Pour beaten eggs over potato mixture. Shake the pan to distribute the eggs nice and evenly. Reduce heat to medium-low and cook for about 6 minutes on one side, or until the sides of the tortilla come away cleanly and are a little brown. NOTE: if you like yours really brown and slightly more authentic, cook it on medium.
And now, the flip! Invert a plate on top of the skillet and carefully turn your tortilla out. Then VERY CAREFULLY slide the tortilla back into the pan uncooked side down and cook for another 6 minutes.
Turn out tortilla onto another plate and cut into wedges. It can be served hot or cold, and makes great leftovers.