Spanish-Inspired Potato Tortilla with Cheese and Fresh Sauce

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Spanish-Inspired Potato Tortilla with Cheese and Fresh Sauce

Introduction

Transform simple ingredients into a spectacular meal with this Spanish-inspired potato tortilla! This delightful dish combines tender potatoes, golden onions, colorful bell peppers, and eggs into a hearty, flavorful meal that’s perfect for any time of day. The addition of melted cheddar cheese gives this traditional recipe a modern twist, while the accompanying fresh herb sauce adds a bright, tangy finish. Easy to prepare yet impressive to serve, this budget-friendly recipe turns humble potatoes and eggs into a satisfying meal that’s sure to become a family favorite!

Ingredients

For the Potato Tortilla:

  • 4 large eggs
  • 4 medium potatoes (approximately 600g)
  • 4 medium onions, thinly sliced
  • 80g cheddar cheese, grated
  • ½ red bell pepper, diced
  • 1 tablespoon tomato paste
  • 2 tablespoons vegetable oil (plus extra for cooking)
  • 1 teaspoon salt (divided, to taste)
  • ½ teaspoon black pepper (divided)
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano
  • 1 tablespoon fresh parsley, chopped

For the Fresh Herb Sauce:

  • 2 tablespoons sour cream
  • 1 tablespoon mayonnaise
  • 1 tablespoon fresh dill, chopped
  • 1 clove garlic, minced
  • ½ fresh cucumber, finely diced
  • ¼ teaspoon salt

Instructions

Preparing the Potatoes:

  1. Wash the potatoes thoroughly and peel if desired.
  2. Cut the potatoes into thin slices (approximately 5mm thick).
  3. Place the potato slices in a pot and cover with water.
  4. Add ½ teaspoon of salt to the water.
  5. Bring to a boil and cook until the potatoes are just tender but not falling apart, about 8-10 minutes.
  6. Drain the potatoes well and set aside.

Preparing the Onion Mixture:

  1. Heat 1 tablespoon of vegetable oil in a large non-stick skillet over medium heat.
  2. Add the sliced onions and cook until golden brown, about 8-10 minutes, stirring occasionally.
  3. Season with ¼ teaspoon salt, ¼ teaspoon black pepper, paprika, and oregano.
  4. Add the tomato paste and stir to combine with the onions. Cook for another 1-2 minutes.
  5. Transfer the onion mixture to a plate and set aside.

Assembling the Tortilla:

  1. In the same skillet, add 1 tablespoon of vegetable oil and spread it evenly.
  2. Place a layer of cooked potato slices covering the bottom of the pan.
  3. Sprinkle lightly with salt.
  4. Spread half of the onion mixture over the potatoes.
  5. Sprinkle half of the grated cheddar cheese over the onion layer.
  6. Add another layer of potato slices.
  7. Season with the remaining salt, oregano, and sprinkle with chopped parsley.
  8. Distribute the diced bell pepper evenly over the top.
  9. Sprinkle the remaining cheese over everything.

Cooking the Tortilla:

  1. In a bowl, beat the 4 eggs with ¼ teaspoon black pepper.
  2. Pour the beaten eggs evenly over the layered ingredients in the skillet.
  3. Cover the skillet with a lid or plate and cook over low heat for about 10 minutes, or until the bottom is golden and the eggs are mostly set.
  4. Carefully place a large plate over the skillet and, using oven mitts, quickly flip the skillet to invert the tortilla onto the plate.
  5. Slide the tortilla back into the skillet with the uncooked side down.
  6. Cook for another 5-7 minutes until the bottom is golden and the eggs are completely set.

Preparing the Fresh Herb Sauce:

  1. In a small bowl, combine the sour cream and mayonnaise.
  2. Add the chopped dill, minced garlic, and diced cucumber.
  3. Season with salt and mix well.
  4. Refrigerate until ready to serve.

Serving:

  1. Transfer the finished tortilla to a serving plate.
  2. Cut into wedges like a pie.
  3. Serve warm or at room temperature with the fresh herb sauce on the side.

Nutritional Information and Timing

Prep Time: 15 minutes Cook Time: 35 minutes Total Time: 50 minutes Servings: 4-6

Nutritional Information (per serving, based on 4 servings):

  • Calories: 350
  • Protein: 14g
  • Carbohydrates: 40g
  • Fat: 16g
  • Fiber: 5g
  • Sodium: 650mg

Cooking Tips and Tricks

  • Perfect potatoes: Cook the potatoes just until fork-tender. Overcooking will make them fall apart when layering.
  • Non-stick success: Use a good quality non-stick skillet to ensure the tortilla doesn’t stick when flipping.
  • Flipping technique: If you’re nervous about flipping the tortilla, you can finish cooking it under the broiler for 2-3 minutes instead.
  • Even cooking: Keep the heat low to medium-low to ensure the eggs cook evenly without burning the bottom.
  • Slicing tip: Let the tortilla rest for 5 minutes before slicing to help it set properly.
  • Oil distribution: Make sure to spread oil evenly on the pan before adding ingredients to prevent sticking.
  • Potato thickness: Slice potatoes to a consistent thickness for even cooking.

Variations and Substitutions

  1. Cheese options: Substitute manchego, gouda, or mozzarella for the cheddar cheese.
  2. Vegetable additions: Add sautéed mushrooms, spinach, or zucchini for extra vegetables.
  3. Meat version: Include diced ham, cooked bacon, or chorizo for a non-vegetarian option.
  4. Herb variations: Use thyme, rosemary, or chives instead of oregano and parsley.
  5. Dairy-free alternative: Omit the cheese and use dairy-free alternatives for the sauce.
  6. Spicy kick: Add a pinch of cayenne pepper or red pepper flakes to the egg mixture.
  7. Sweet potato option: Replace regular potatoes with sweet potatoes for a nutritious twist.

Common FAQs

Can I make this tortilla ahead of time?

Yes! This dish is excellent made ahead and served at room temperature or reheated. You can prepare it up to 24 hours in advance and store it covered in the refrigerator.

How do I know when the tortilla is ready to flip?

The edges should be set and golden, and when you gently shake the pan, the center should be mostly set but might still be slightly jiggly.

What if my tortilla breaks when flipping?

Don’t worry! Even if it breaks, you can press it back together in the pan, and it will still be delicious. The cheese helps hold everything together.

Can I bake this instead of cooking it on the stovetop?

Yes, after assembling the tortilla in an oven-safe skillet, you can bake it at 180°C (350°F) for about 20-25 minutes until set.

How should I store leftovers?

Store leftover tortilla in an airtight container in the refrigerator for up to 3 days. The sauce should be stored separately and will keep for 2 days.

Storage and Make-Ahead Tips

  • Refrigeration: Store the cooked tortilla in an airtight container in the refrigerator for up to 3 days.
  • Reheating: Reheat slices in a skillet over medium-low heat, in the microwave for 30-60 seconds, or in the oven at 160°C (320°F) for 10 minutes.
  • Freezing: While best enjoyed fresh, you can freeze individual slices wrapped in plastic wrap and aluminum foil for up to 1 month. Thaw in the refrigerator before reheating.
  • Sauce storage: The fresh herb sauce can be made up to 24 hours ahead and stored in the refrigerator in an airtight container.
  • Component prep: Cook the potatoes and onion mixture up to 2 days ahead and store them separately in the refrigerator until you’re ready to assemble the tortilla.
  • Room temperature serving: This dish is excellent served at room temperature, making it perfect for picnics or packed lunches.

This versatile potato tortilla works beautifully for breakfast, lunch, or dinner. Serve it with a simple green salad for a complete meal, or cut it into small squares for an appealing appetizer at your next gathering. With its golden exterior and flavorful interior, this dish proves that humble ingredients can create truly spectacular results!

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