Ingredients with Measurements:
- 4 medium-sized potatoes, peeled and thinly sliced
- 1 onion, chopped
- 4 eggs
- 1/2 cup of milk
- 1/2 cup of sobrasada, crumbled
- 1/4 cup of olive oil
- Salt and pepper to taste
Special equipment needed:
- 10-inch non-stick skillet
- Mixing bowl
- Whisk
- Spatula
Step-by-step instructions:
1. Heat the olive oil in a non-stick skillet over medium heat.
2. Add the sliced potatoes and chopped onion to the skillet and cook for 10-15 minutes or until the potatoes are tender.
3. In a mixing bowl, whisk together the eggs, milk, sobrasada, salt, and pepper.
4. Add the cooked potatoes and onion to the egg mixture and stir to combine.
5. Pour the mixture back into the skillet and cook over low heat for 10-15 minutes or until the eggs are set.
6. Use a spatula to carefully flip the tortilla and cook for an additional 5-10 minutes or until the other side is golden brown.
7. Remove from heat and let cool for a few minutes before slicing and serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 30-40 minutes
Temperature:
- Medium heat for cooking the potatoes and onion
- Low heat for cooking the tortilla
Serving size:
- 4-6 servings
Nutritional information:
- Calories per serving: 300
- Fat: 20g
- Carbohydrates: 20g
- Protein: 10g
Substitutions for ingredients:
- Chorizo or bacon can be substituted for sobrasada
- Sweet potatoes or yams can be substituted for regular potatoes
Variations:
- Add chopped bell peppers or spinach for extra flavor and nutrition
- Use different types of cheese, such as feta or cheddar, instead of sobrasada
Tips and tricks:
- Use a non-stick skillet to prevent the tortilla from sticking
- Let the tortilla cool for a few minutes before slicing to prevent it from falling apart
- Serve with a side salad or crusty bread for a complete meal
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days
Reheating instructions:
- Heat the tortilla in the microwave or in a skillet over low heat until warmed through
Presentation ideas:
- Serve on a large platter with a sprinkle of fresh herbs, such as parsley or cilantro
Garnishes:
- Top with a dollop of sour cream or Greek yogurt
Pairings:
- Serve with a glass of red wine, such as Rioja or Tempranillo
Suggested side dishes:
- Mixed green salad with a vinaigrette dressing
- Crusty bread with olive oil and balsamic vinegar for dipping
Troubleshooting advice:
- If the tortilla is sticking to the skillet, use a spatula to loosen the edges before flipping
- If the tortilla is not setting in the middle, cover the skillet with a lid to help cook the eggs evenly
Food safety advice:
- Make sure to cook the potatoes and onion thoroughly before adding to the egg mixture
- Store leftovers in the refrigerator and reheat to an internal temperature of 165°F before consuming
Food history:
- Tortilla de patatas, or Spanish potato omelette, is a traditional dish in Spanish cuisine that dates back to the 19th century.
Flavor profiles:
- The sobrasada adds a smoky and spicy flavor to the dish, while the potatoes and eggs provide a creamy and savory base.
Serving suggestions:
- Serve as a main dish for brunch or dinner
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Region: Spanish