Spanish tortilla with pimento aioli


The Spanish tortilla with pimento aioli is an open-faced potato and egg omelette. Serve it as an appetizer, snack, or main meal for breakfast / brunch or light dinner.

A slice of Spanish tortilla with pimento aioli
Spanish tortilla with pimento aioli

My mom has been making Spanish tortillas all my life. It’s usually something you’ll bring to lunch or serve as an appetizer. Her recipe contains a lot more olive oil than this lighter version, but the good news is you don’t miss it here! Pimenton aioli takes this tortilla to a whole new level, so don’t skip it (you might want to double it up if you’re serving guests). For more classic Spanish recipes, try my own Chicken and Spanish rice from my momAnd the Bread with tomatoes And the Paella Seafood Weekend.

Spanish tortilla

The main ingredients in Spanish tortilla, also known as Spanish tortilla, are eggs and potatoes. The dish is flavored with olive oil, onions, salt, pepper and chicken broth.

My only advice is to make sure you put enough salt in the water when boiling the potatoes. I wrote a teaspoon, but you may need more depending on how much water you use.

How to make a quick aioli from Scratch

Aioli can be difficult to spell, but aioli is very easy to spell. Simply mix these aioli ingredients together:

  • Grated garlic
  • mayonnaise
  • Lemon juice
  • Smoked paprika
  • Kosher salt

What is served with the Spanish tortilla

To eat as a main course for dinner, simply serve a Spanish tortilla with a green salad on the side. Roasted veggies would be a great side, too.

How to prepare meals

Spanish tortillas take a while to cook, so prepare them when you have some extra time. It’s best eaten cold or at room temperature so it’s perfect to go ahead or bring to food. You can cool the tortilla for up to four days.

Spanish potato tortilla with a forkPotato omelette

More egg dishes you’ll love:

Spanish tortilla with pimento aioli

247 Callus
9 protein
21.5 Carbohydrates
14.5 Fats

Preparation time: 15th Accurate

Cooking time: 1 hour

Total time: 1 hour 15th Accurate

The Spanish tortilla with pimento aioli is an open-faced potato and egg omelette. Serve it as an appetizer, snack, or main meal for breakfast / brunch or light dinner.

  • 1 1/2 A pound or a pound to weight Yukon Gold PotatoAnd the Peeled [4 medium potatoes]
  • 1 1/2 small spoon Kosher salt
  • 6 to 8 Large spoons Low-sodium chicken or vegetable broth
  • 1/2 A large yellow onionAnd the Thin slices [ trimmed and peeled]
  • 6 Large eggs
  • 1/4 small spoon Ground pepper
  • 2 Large spoons olive oil

Pimenton Aioli

  • 1 Small Garlic clove or 1/2 large garlic clove
  • 3 Large spoons mayonnaise
  • 2 Small spoons Lemon juice
  • 1/4 small spoon Smoked paprika
  • 1/4 small spoon Kosher salt
  • Bring plenty of water to boil. While you wait, slice the potatoes into 1/8 inch thick slices.

  • When the water boils, add 1 teaspoon of salt and potatoes and cook, stirring occasionally, until the potatoes are soft, not crumbling, for 10 to 14 minutes.

  • Drain the potatoes and let as much of the water drip off as possible.

  • Meanwhile, place the broth and onions in an 8 or 9-inch nonstick skillet over a medium-low heat.

  • Cook the onions, stirring occasionally, with reduced heat if they start to brown, until very tender and the broth is fully cooked, 15 to 18 minutes with more broth added if needed.

  • Raise the onion (can be placed with potatoes). Wipe down the pan.

  • Break eggs into a large bowl and whip. Season with the rest of the salt and pepper. Add potatoes and onions and mix gently.

  • Place a clean, non-stick skillet over a medium heat and cover the bottom with a tablespoon of olive oil.

  • Add the egg mixture and use a rubber spatula to squeeze the mixture and smooth the top. Cook until the edges are firm, then reduce the heat to medium-low. Continue cooking until the top is roughly set, 12 to 15 minutes in total.

  • Carefully run the spoon around and under the tortilla to make sure it is not stuck anywhere, then turn the tortilla over: Turn off the heat and cover the pan with a larger plate. Protect your hands with towels or oven gloves, then hold the pan and saucer to the sides and turn them over.

  • Remove the pan and the tortilla will now be on the plate! Don’t worry if there are a few stains that won’t stick, this will be the underside when you apply it anyway.

  • Scrape off any stuck parts and cover the bottom with 1 tablespoon of the remaining olive oil.

  • Push the tortilla again and fold any potatoes that may have fallen off the sides.

  • Return the stove to a medium-low heat and let it cook for 4 to 6 minutes until the center is gone.

  • Transfer the tortilla to a plate and let it cool for at least 20 minutes, if you can (best at room temperature)!

  • Make aioli while you wait: Use a fine grater to grate the garlic in a small bowl (or use a garlic press). Add the rest of the ingredients and stir until mixed. Put it in the fridge until ready to use.

  • Cut into 6 portions and serve with a little aioli.

service: 1/ 6 slice with oilAnd the Calories: 247CaloriesAnd the Carbohydrates: 21.5GAnd the protein: 9GAnd the Fat: 14.5GAnd the Saturated fat: 3GAnd the Cholesterol: 188MgAnd the sodium: 363.5MgAnd the the basic: 2GAnd the sugar: 2.5G

Blue Smart Points: 5

Green Smart Points: 7

Purple Smart Dots: 3

Key words: Brunch recipes, potato omelette, Spanish tortilla

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