Potato and onion tortilla with smoked paprika salt

Potato and onion tortilla with smoked paprika salt

By
From
Feasting
Serves
4
Photographer
Elisa Watson

This Spanish-style omelette is made creamy and delicious through cooking the potatoes in olive oil. It’s a great addition to any Mediterranean spread.

Ingredients

Quantity Ingredient
500ml olive oil
3 onions, sliced
1kg roasting potatoes, such as Dutch creams or desiree, peeled and cut into 2 cm cubes
6 eggs
1/2 teaspoon salt

Smoked paprika salt

Quantity Ingredient
1 1/2 teaspoons smoked paprika
1 teaspoon sea salt

Method

  1. Heat the oil in a large non-stick frying pan over medium heat. Add the onion and potatoes. Gently fry for 15 minutes, until the potatoes are soft, but not brown.
  2. Whisk the eggs in a large bowl with the salt.
  3. Drain the onion and potatoes through a colander, reserving the oil.
  4. Allow the onion and potatoes to cool to room temperature before adding them to the egg mixture and stirring until combined.
  5. Heat 2 tablespoons of the reserved cooking oil in the same frying pan over medium–high heat. Once the oil is hot, pour the mixture into the pan, allowing the egg to bubble up in the hot oil.
  6. Use a wooden spatula to gently bring in the edges of the mixture as it cooks, to give the tortilla its classic rounded shape. Reduce the heat to low to allow the eggs to cook through, about 15 minutes.
  7. Remove the pan from the heat and place a large dinner plate face-down on top of the tortilla. Quickly invert the pan to flip the tortilla onto the plate, then slide the tortilla back into the pan, return it to the heat, and cook the other side for a further 5 minutes.
  8. To make the smoked paprika salt, combine the smoked paprika and salt in a small bowl.
  9. To serve, slide the tortilla onto a plate, cut it into slices and sprinkle with the smoked paprika salt.
Tags:
Jewish cooking
Jewish
Chicken soup
Shabbat
Challah
Yom kippur
Pastrami
Dinner party
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