Spanish Tortilla with Pimenton Aioli

Spanish Tortilla with Pimenton Aioli is a layered potato and egg open-faced omelet. Serve it as an appetiser, treat, or primary for breakfast/brunch or a light supper.

Slice of Spanish Tortilla with Pimenton Aioli
Spanish Tortilla with Pimenton Aioli

My mama has actually been making Spanish Tortilla all my life. It’s typically something she’ll give a breakfast or function as an appetiser. Her dish has a lot more olive oil than this lighter variation, however the fantastic news is that you don’t miss it here! The pimenton aioli takes this tortilla to an entire brand-new level, so don’t avoid it (you might wish to double it if serving visitors). For more timeless Spanish dishes, attempt my Mommy’s Spanish Chicken and Rice, Pan con Tomate and Weeknight Seafood Paella.

Spanish Tortilla

The primary active ingredients in Spanish tortillas, likewise referred to as tortilla española, are eggs and potatoes. The meal is seasoned with olive oil, onions, salt, pepper, and chicken broth.

My only suggestions is to ensure you put enough salt in the water when boiling the potatoes. I composed one teaspoon, however you might require more depending upon just how much water you utilize.

How to Make a Quick Aioli from Scratch

Aioli might be tough to spell, however it’s really simple to make. Simply blend together these aioli active ingredients:

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

What to Serve with Spanish Tortilla

To consume as a main course for supper, just serve the Spanish tortilla with a green leafy salad on the side. Roasted veggies would likewise be an excellent side.

How to Meal Preparation

Spanish tortilla takes a while to prepare, so make it when you have some additional time. It’s finest consumed cold or at space temperature level, so it’s best for making ahead or giving a meal. You can cool the tortilla for approximately 4 days.

Spanish Potato Tortilla with forkpotato omelette

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Spanish Tortilla with Pimenton Aioli

247 Cals
9 Protein
21.5 Carbohydrates
14.5 Fats

Preparation Time: 15 minutes

Prepare Time: 1 hr

Overall Time: 1 hr 15 minutes

Spanish Tortilla with Pimenton Aioli is a layered potato and egg open-faced omelet. Serve it as an appetiser, treat, or primary for breakfast/brunch or a light supper.

  • 1 1/2 pounds Yukon gold potatoes, peeled [4 medium potatoes]
  • 1 1/2 teaspoon kosher salt
  • 6 to 8 tablespoons low-sodium chicken or veggie broth
  • 1/2 big yellow onion, very finely sliced [ trimmed and peeled]
  • 6 big eggs
  • 1/4 teaspoon ground pepper
  • 2 tablespoons olive oil

Pimenton Aioli

  • 1 little garlic clove or 1/2 big clove
  • 3 tablespoons mayo
  • 2 teaspoons lemon juice
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon kosher salt
  • Bring a big pot of water to a boil. While you’re waiting, cut the potatoes into 1/8-inch thick pieces.

  • When the water boils, include 1 teaspoon salt and the potatoes and cook, stirring periodically, up until the potatoes hurt however not breaking down, 10 to 14 minutes.

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

  • On the other hand, put the broth and onions into an 8- or 9-inch non-stick frying pan over medium-low heat.

  • Prepare the onions, stirring periodically and denying the heat if they begin to brown, up until they are really tender and the broth has actually all prepared off, 15 to 18 minutes including more broth if required.

  • Get rid of onions (can put with potatoes). Eliminate the pan.

  • Split the eggs into a big bowl and beat. Season with the staying 1/2 teaspoon salt and the pepper. Include the potatoes and onions and carefully integrate.

  • Put the tidy nonstick frying pan over medium heat and coat the bottom with 1 tablespoon olive oil.

  • Include the egg mix and utilize a rubber spatula to push down the mix and ravel the top. Prepare up until the edges are set, then turn the heat to medium-low. Continue cooking up until the top is primarily set, 12 to 15 minutes amount to.

  • Thoroughly run your spatula around and under the tortilla to ensure it’s not stuck anywhere, then turn the tortilla: Shut off the heat and cover the frying pan with a bigger plate. Safeguard your hands with towels or oven mitts, then get the pan and the plate on 2 sides and turn.

  • Get rid of the pan and your tortilla will now be on the plate! Do not stress if there were a couple of areas that did stick, this will be the underside when you serve it anyhow.

  • Scrape any stuck parts off the pan and coat the bottom with the staying 1 tablespoon olive oil.

  • Move the tortilla back in and tuck any pieces of potato that might have fallen out in the sides.

  • Return the burner to medium-low, and cook up until the center is no longer runny, 4 to 6 minutes.

  • Transfer the tortilla to a plate and let cool for a minimum of 20 minutes, if you can (it’s best at space temperature level)!

  • Make the aioli while you wait: Utilize a microplane grater to grate the garlic into a little bowl (or utilize a garlic press). Include the staying active ingredients and stir to integrate. Cool up until all set to utilize.

  • Slice into 6 portions and serve with a dollop of the aioli.

Serving: 1/6 piece with aoili, Calories: 247kcal, Carbohydrates: 21.5g, Protein: 9g, Fat: 14.5g, Hydrogenated Fat: 3g, Cholesterol: 188mg, Salt: 363.5mg, Fiber: 2g, Sugar: 2.5g

Blue Smart Points: 5

Green Smart Points: 7

Purple Smart Points: 3

Keywords: breakfast dishes, potato omelette, spanish tortilla

Jobber Wiki author Frank Long contributed to this report.