Spanish Tortilla with Purple Potatoes
Recipe GLPR844b82f953f04b
A classic Spanish tortilla made with vibrant purple potatoes and onions bound together with beaten eggs, cooked until golden and set. This simple yet satisfying dish is perfect served warm or at room temperature, cut into small squares for sharing.
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Ingredients
6 Large eggs
1¾ cups Vegetable oil for frying
1¾ pounds Purple potatoes, sliced into ¼-inch rounds
2 tablespoons Salt
2 Medium onions, chopped
Green onions, thinly sliced for garnish
Directions
Crack the eggs into a large bowl and beat them thoroughly until well combined. Set the bowl aside.
Pour the vegetable oil into a 10-inch nonstick skillet and heat it over medium-high heat until it reaches frying temperature. Carefully add the purple potato slices to the hot oil using a slotted spoon or skimmer. Fry the potatoes, stirring occasionally, until they are tender but still hold their shape, approximately 10 to 12 minutes. Using a slotted spoon, transfer the cooked potatoes to a paper towel-lined plate to drain.
Carefully pour the hot oil from the skillet into a separate container, reserving at least 2 tablespoons.
Return 1 tablespoon of the reserved oil to the skillet and heat over medium heat. Add the chopped onions and sauté them, stirring frequently, until they become translucent and begin to brown at the edges, about 5 minutes. Return the fried potatoes to the skillet and stir gently to combine. Sprinkle the salt evenly over the potato and onion mixture and toss to distribute.
Preheat your broiler to high. Pour the beaten eggs into the skillet with the potatoes and onions, spreading them evenly with a spatula. Allow the mixture to cook on medium heat for 1 minute, then reduce the heat to medium-low. Continue cooking until the eggs are set around the edges but still slightly runny in the center, about 8 to 10 minutes. Gently shake the skillet back and forth to loosen the tortilla from the bottom, and use a rubber spatula to carefully pull the cooked egg mixture away from the sides of the pan.
Carefully transfer the skillet to the preheated broiler and cook until the top is set and lightly golden, about 2 to 3 minutes.
Remove the skillet from the broiler and let it cool for a minute. Slide the tortilla onto a serving platter. Allow it to cool for at least 10 minutes before cutting. Slice into small squares, garnish with thinly sliced green onions, and serve warm or at room temperature.
