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a large slice of tortilla is taken from a freshly cooked tortilla.

Tortilla 2.0 - Quicker, easier, healthier, tastier recipe

Byron
Tortilla 2.0 is our new and improved tortilla recipe that’s accomplished quite a feat. Compared to other traditional tortilla recipes out there (including our own tortilla Espanola recipe) this recipe is easier to make, quicker to make, and still tastes awesome.
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Prep Time 8 minutes
Cook Time 12 minutes
Total Time 20 minutes
Course appertizer, Snack, tapas, vegetarian
Cuisine Authentic Spanish recipe, Spain
Servings 1 9-inch tortilla
Calories 173 kcal

Equipment

  • 1 medium-sized bowl
  • 1 whisk
  • 1 spatula (or flat wooden spoon)
  • A 9-inch 23 cm non-stick fry pan
  • 1 medium-sized pot (for boiling the potatoes)
  • 1 plate (for flipping the tortilla)

Ingredients

  • 3 medium/large potatoes sliced fine
  • ⅓ cup extra virgin olive oil
  • 2 yellow onions sliced fine
  • 4 free-range eggs
  • Pinch of nutmeg
  • Salt and pepper to taste

Instructions
 

Step 1 - Prep potatoes

  • Peel, then rinse the potatoes to remove any excess starch, finely slice them, then add them to some boiling water.
    3 medium/large potatoes
  • Boil on high for 3-4 minutes (Note: you can start prepping the onions in step 2 while you wait).
  • Remove potatoes from heat, strain off excess water, and set aside.

Step 2 - Prepare onions

  • In a small pan on medium heat, add a splash of olive oil and the finely sliced onions. Saute onions until golden (this should take around 5 minutes).
    ⅓ cup extra virgin olive oil, 2 yellow onions

Step 3 - Prepare eggs and combine

  • In a medium-sized bowl whisk the eggs by hand for 1 minute. Season with the nutmeg, salt, and pepper (to taste).
    4 free-range eggs, Pinch of nutmeg, Salt and pepper
    Eggs are whisked in a clear glass bowl.
  • Add the onion and potato and gently mix through.
    Onion is added to a bowl of wissked eggs.
  • Turn heat to very low (1 or 2) and add the tortilla mix to the pan.
  • Cook for 3-4 minutes without disturbing, then use a spatula to gently fold the edges away from the sides of the pan. Continue cooking for 3-4 minutes more.
    A spatula losens the edges of a tortilla cooking in a frying pan.

Step 4 - Flip the tortilla and serve

  • At this stage, your tortilla will still be gooey in the middle and uncooked on top. Use a plate to cover your pan, press down and flip the pan so the tortilla arrives on the plate, cooked side up.
    a black plate is laid over a pan with cokked tortilla ready to flip the tortilla.
  • Use a spatula or large knife to gently move the tortilla back into the pan, cook for another 2-3 minutes. This should result in your tortilla being slightly gooey in the center while holding together on the outside. (cook for longer if you prefer less gooey).
    a wedge of tortilla is served onto a blue plate
  • Serve while still hot plain or with some fresh bread.
    a large slice of tortilla is taken from a freshly cooked tortilla.

Video

Keyword 30 minute recipe, caramelized onions, Eggs, Olive Oil, Onion, Potatoes, tortilla, tortilla espanola