Name: Spanish Tortilla with Pimenton Aioli
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Ingredients: 1/4 teaspoon ground pepper; 2 tablespoons olive oil; 1/4 teaspoon smoked paprika; 1 1/2 teaspoon kosher salt; 6 to 8 tablespoons low-sodium chicken or vegetable broth; 1/2 large yellow onion; 6 large eggs; 3 tablespoons mayonnaise; 2 teaspoons lemon juice; 1/4 teaspoon kosher salt; 1 small garlic clove or 1/2 large clove; 1 1/2 pounds Yukon gold potatoes

Spanish Tortilla

What is the best type of potato to use for a Spanish tortilla?

How thin should I slice my potatoes for a Spanish tortilla?

Should I pre-cook the onions for a Spanish tortilla?

What is the best way to flip a Spanish tortilla?

How do I know when my Spanish tortilla is done?

Can I add other ingredients to my Spanish tortilla?

Can I skip the onion in a Spanish tortilla?

How can I prevent my Spanish tortilla from sticking to the pan?

Should I serve my Spanish tortilla hot or cold?

Do I need to let my Spanish tortilla sit before serving?

Spanish Tortilla with Pimenton Aioli is a layered potato and egg open-faced omelet. Serve it as an appetizer, snack, or main for breakfast/brunch or a light dinner.

Soybeans

Eggs

Mediterranean

Lactose Free

Gluten Free

Seasonings

gram

pepper

Oils

milliliter

olive oil

smoked paprika

salt

Stocks & Broths

chicken broth

Fresh Vegetables

yellow onion

eggs

Condiments

mayonnaise

Juice

lemon juice

garlic

yukon gold potato

Iron

Minerals

Zinc

Sodium

Magnesium

Calcium

Water

Calories

Total polyunsaturated fatty acids

Lycopene

Vitamins

Vitamin A

Alpha-carotene

Trans fatty acids

Sugar

Carbohydrates

Dietary Fiber

Phosphorus

Vitamin C

Niacin (B3)

Protein

Vitamin K

Vitamin D

Total monounsaturated fatty acids

Saturated Fat

Choline

Cholesterol

Pantothenic acid (B5)

Selenium

Manganese

Copper

Potassium

Lutein+zeaxanthin

Beta-cryptoxanthin

Beta-carotene

Dietary Folate Equivalents

Vitamin B6

Riboflavin (B2)

Thiamin (B1)

Bringing the authentic taste of Spanish cuisine right into your kitchen with this delightful tortilla recipe. This is not your common sandwich tortilla, but a Spanish-style omelet packed with potatoes, onions, and spinach. We'll use fewer eggs to create a light yet satisfying dish, highlighting the smoked flavor of paprika and the aromatic fresh thyme. Topped off with the rich Manchego cheese, which adds a luscious creaminess that takes this dish to a whole new level. Pre-cooked diced potatoes are utilized for a quicker cooking process without compromising the taste and texture.

Classic Spanish Tortilla with a Twist

Don't confuse this with the flour or corn tortillas you use to make wraps. A Spanish tortilla is a potato-and-egg omelet found on numerous menus throughout Spain. Traditionally these are cooked in heaps of olive oil. Our version uses less oil, so it's lower in calories, and if you use precooked diced potatoes, it's faster too.

Chicken, potatoes and eggs married together in perfect harmony to make an effortless meal for busy families.

Spanish Style Tortilla with Chicken

Fresh Herb Spanish Tortilla, or a Spanish omelette, is filled with thinly sliced potatoes and onions poached in olive oil, and then covered in eggs and fresh herbs. I topped this Spanish tortilla with sour cream, more fresh herbs, and chopped red onions and cherry tomatoes for added deliciousness!

Fresh Herb Spanish Tortilla

Spanish Tortilla with Burrata and Herbs

The Spanish tortilla has nothing in common with the Mexican variety except its shape and its name. One is just a bread. The other can be an appetizer, a snack, or even a light meal. But the Spanish tortilla has another advantage: because it is better at room temperature than it is hot, it should be made in advance, anywhere from 15 minutes to a few hours. In its most basic form, the tortilla is a potato and egg open-faced omelet that derives most of its flavor from olive oil. Onions or scallions can replace the potato in part or entirely, as can cooked greens like chard. The only hard part is turning the partly formed tortilla, so do it swiftly and carefully . The worst that will happen is that a little potato and egg will be left behind when you return the cake to the skillet. If you can't bring yourself to risk the flip, just slide the pan into a 375-degree oven until the eggs are completely set, but not overcooked.

This Spanish-style tortilla with chorizo, sweet potatoes and squash can be eaten hot or cold and makes a great portable snack.

Spanish tortilla with chorizo, sweet potatoes and squash

Spanish Tortilla with Pimenton Aioli

Baking Goods

Meal

Produce

Dairy

Condiment & Toppings

Beverages

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