Cookware: peeler, table knife, cutting board, cup, spacious bowl, tea and tablespoons, spatula, whisk, frying pan with a lid Ø24 cm, hob, paper towels, flat plate.
Ingredients
| Name | amount |
| Raw potatoes, peeled | 1 kg |
| Onion | 1-2 pcs. |
| Chicken egg | 3 pcs. |
| Ground paprika | 1 tsp |
| Garlic | 2-3 cloves |
| Ground nutmeg | pinch |
| Fresh dill greens | ½ beam |
| Vegetable oil | 100-120 ml |
| Salt pepper | taste |
Step cooking
Product Preparation
- Peel the potatoes and pour cold water so that the tubers do not darken. For the dish, 1 kg of already peeled potatoes is taken. Cut large tubers into half rings, and dissolve the small thing with rings 1.5-2.0 mm thick. Run the chopped potatoes back into the water for 2-3 minutes to wash the excess starchy substance.
- Dissolve in half rings a large head of onion. If the turnips are medium in size, two onions should be used for the dish.
- Drain the chopped potatoes and place the slices on a thick layer of paper towels to completely remove moisture.
Frying potatoes
- On a medium heat, heat a pan with 100 ml of vegetable oil and run the dried potato slices.
- Put chopped onions on top of the potatoes and gently mix the contents of the pan.
- Cover the pan and fry the potatoes with onions over medium heat until cooked, stirring occasionally.
Preparing the fill
- Drive three chicken eggs into a roomy bowl, salt, pepper to taste and pour 1 tsp. ground paprika, as well as a pinch of grated nutmeg (optional). Mix all components with a whisk until smooth. The mixer for these purposes is better not to use.
- Crush the knife blade with a flat side, and then chop 2-3 cloves of garlic.
- Finely chop a half bunch of fresh dill. Mix garlic and dill with egg mass.
Bake a tortilla in a pan
- Salt the ready-made fried-steamed potatoes with onions and mix gently. Quickly transfer the contents of the pan into an egg-filled bowl and mix easily without destroying the potato slices.
- Preheat the pan where the potatoes were fried with 1 tbsp. l vegetable oil, and put in it potato and egg mass.
- Smooth the surface of the mass and cover the pan with a lid. Fry a potato casserole over medium heat for no more than five minutes on each side.
To avoid spilling tortilla when turning over, use a flat plate or lid, not spatulas. Press the plate / lid firmly against the sides and turn the pan over. Then carefully move the tortilla back into the pan with the fried side up. Five minutes later, the dish is ready, and it can be served at the table. Eat hot potato tortilla with vegetables, salads and sauces.
Video recipe
This short video demonstrates the process of preparing a delicious hot second course - Spanish tortilla. Simply put, the video fully reveals the secrets of the proper manufacture of potato casseroles in a pan.
Thank you for your time in Spanish tortilla.Do you like this option of cooking potato casseroles? Did you learn something new from the walkthrough? Did you find the published recipe useful? If you have already tried it out, share your impressions and take the time to write how easy you were to make this dish.
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