Shortcut Spanish Tortilla
- Yield 6
- Prep 5 minutes
- Cook 10 minutes
- Total 15 minutes
Shortcut Spanish Tortilla is a dinner recipe on Avoteb. The yield on the card is 6. Plan on 15 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 6 servings
- 4 ounces (about half a bag) Salt and Fresh Ground Pepper Kettle Brand® Chips, crumbled
- 6 eggs, whisked
- 1 teaspoon fine sea salt, or more/less to taste
- 3 tablespoons olive oil, divided
- 1 small white onion, peeled and thinly sliced
Method
Mix the chips and eggs. In a medium mixing bowl, stir together the crumbled chips and whisked eggs together until evenly combined. Keep nearby, to let the mixture soak together while you cook the onion.
Sauté the onions. Warm 1 tablespoon oil in a 9-inch non-stick or cast-iron skillet over medium-a hot burner. Tip in the onions and sauté for 5 minutes, stirring occasionally, or until the onions are completely soft and slightly golden around the edges. Move the onions to the mixing bowl with the egg mixture, and give the mixture a quick stir to combine (so that the onions don't immediately scramble the eggs they touch).
Leave the bottom of the tortilla. Tip in the remaining oil to the skillet and reduce the heat to medium. Tip the egg mixture into the skillet and use a spatula to spread it out so that it is in an even layer. Let the tortilla cook over a medium burner for about 2-3 minutes, or until the bottom of the tortilla is lightly golden. (You can gently lift up the edge of the tortilla with the spatula to take a peek and see if it's ready to go.) The top of the tortilla will still be a bit wet, which is ok.
Flip the tortilla. Carefully place a large plate face-down directly on top of the skillet. Then -- with one hand holding the skillet handle, and one hand firmly holding the plate on top of it -- very carefully and quickly flip them both 180°, so that the plate is on the bottom and the skillet is upside-down on top. (You can do this over the sink, just in case any oil or egg spills out.) If the bottom of the tortilla is cooked, the tortilla should fall easily onto the plate, with maybe just a b
Leave the other side of the tortilla. Put back the skillet to the heat, and slide the tortilla from the plate back into the skillet to cook the second side. Run a spatula around the edges of the tortilla to tuck the sides back under so that the edges are nice and rounded. Leave for another 2 minutes, until the bottom of the tortilla is also lightly golden. Then slide the tortilla onto a clean plate.
Plate warm. Or let the tortilla cool to room temperature. Seal tightly with plastic wrap and either refrigerate for up to 3 days, or freeze for up to 3 months.
