Cherry & Dennis Helper Habitat
Spanish Potato and Onion Tortilla
西班牙薯仔洋蔥蛋餅
Recipe overview
Spanish potato-onion tortilla gently cooks thin potato and sweet onion in eggs to form a thick round omelette. Use a plate for safe turning and set the centre fully.
01
Ingredients
Main ingredients
- 5 piece medium potatoes
- 2 piece onion
- 8 piece egg
Seasoning
- 120 ml cooking oil
- 1 tsp salt
- 1 tsp Black pepper
Garnish
- 1 tbsp parsley
02
Tools
- knife
- cutting board
- vegetable peeler
- mixing bowl
- frying pan
- spatula
- whisk
- colander
- serving plate
- measuring cup
- measuring spoons
- timer
03
Steps
Step 1
Peel potatoes
Peel and rinse all five potatoes.
Step 2
Slice potatoes
Cut potatoes into even 3 mm half-moons.
Step 3
Slice onions
Slice onions into thin half-moons.
Step 4
Cook potato and onion
Keep two tablespoons oil aside; add the remaining 90 ml oil and cook the potato and onion over medium-low for fifteen minutes until soft, not browned.
Step 5
Drain oil
Drain the potato and onion well in a colander.
Step 6
Whisk eight eggs
Whisk all eight eggs with salt and pepper.
Step 7
Fold into eggs
Gently fold warm potato and onion into the eggs.
Step 8
Rest mixture
Rest the potato-egg mixture for five minutes.
Step 9
Set first side
Add the reserved two tablespoons oil and cook on low eight minutes until the edges set.
Step 10
Invert onto plate
Cover with a large plate and carefully invert the whole tortilla.
Step 11
Cook second side
Slide back into the pan and cook low for six minutes until centre sets.
Step 12
Rest and serve
Rest five minutes, add parsley and cut into six wedges.
Common mistakes
- Starting the heat before mise en place is complete can cause uneven doneness.
- Using the wrong heat or ignoring the stated time can spoil the sauce, meat or vegetable texture.
- Using unwashed tools for raw and cooked food increases cross-contamination risk.
Tips
Measure every ingredient by group before starting.
Taste near the end and adjust salt gradually.
