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Hello, lovely readers!
I hope this post finds you well, with your kitchens humming and your aprons on standby! Today, I’m sharing a dish that has stolen my heart for breakfast, lunch, and even those sneaky late-night snacks – the delectable Spanish Tortilla with Caramelized Onions and Smoked Paprika.
Is there anything better than a versatile dish that you can enjoy at any time of the day? I think not. This Spanish tortilla, also known as a tortilla española or tortilla de patatas, is a comforting classic from Spain that brings together gloriously golden potatoes, sweet caramelized onions, and the subtle smokiness of paprika in a beautiful eggy embrace. Let’s dive in and make this Spanish classic in our own British kitchens, adding our own twist and a lot of family love!
First, let me paint a little picture. It’s a lazy Sunday morning, Edward and Alexander are already running around, fuelled by their boundless energy, while little Barnaby and baby Phillipa are peacefully napping (well, one can hope!). My wife and I have a cup of tea in hand, and the kitchen is filled with the aroma of onions caramelizing to sweet perfection on the stove.
There’s something magical about the simplicity of this dish. Potatoes, onions, eggs – all everyday ingredients, yet when combined, they create something extraordinary. The secret to a good tortilla lies in patience and love; take your time to caramelize those onions until they’re golden and sweet, and let those potato slices turn tender and slightly crispy.
Here’s the comprehensive ingredient list so you can gather everything you need:
**Ingredients:**
– 600g potatoes, thinly sliced
– 1 large onion, thinly sliced
– 6 large eggs
– 100ml olive oil
– 1 tsp smoked paprika
– Salt, to taste
– Black pepper, to taste
– Fresh parsley, for garnish
**Method:**
1. Heat 50ml of olive oil in a large non-stick skillet over medium heat.
2. Add the sliced onions and cook, stirring occasionally, until caramelized, about 15-20 minutes.
3. Remove the onions from the skillet and set aside.
4. In the same skillet, add the remaining 50ml of olive oil and the sliced potatoes. Cook over medium heat, turning occasionally, until the potatoes are tender and lightly golden, about 20-25 minutes.
5. In a large bowl, beat the eggs and season with smoked paprika, salt, and black pepper to taste.
6. Add the caramelized onions and cooked potatoes to the beaten eggs, stirring gently to combine.
7. Return the mixture to the skillet and cook over low heat until the edges start to set, about 5-7 minutes.
8. Preheat the oven to 180°C (350°F).
9. Transfer the skillet to the preheated oven and bake until the tortilla is fully set and golden on top, about 15-20 minutes.
10. Remove from the oven and let cool slightly before slicing.
11. Garnish with fresh parsley and serve warm or at room temperature.
And there you have it – a Spanish tortilla that’s sure to impress the entire family. It’s perfect for those slow, lazy weekends or when you need a hearty snack to fend off those inevitable hunger pangs that come with chasing young children around the house.
Do give it a try, and let me know how it turns out. Did you add your own twist? I’d love to hear about your own kitchen adventures! Until next time, happy cooking and bon appétit!
Cheers,
Al
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Ingredients
– 600g potatoes, thinly sliced
– 1 large onion, thinly sliced
– 6 large eggs
– 100ml olive oil
– 1 tsp smoked paprika
– Salt, to taste
– Black pepper, to taste
– Fresh parsley, for garnish
Method
1. Heat 50ml of olive oil in a large non-stick skillet over medium heat.
2. Add the sliced onions and cook, stirring occasionally, until caramelized, about 15-20 minutes.
3. Remove the onions from the skillet and set aside.
4. In the same skillet, add the remaining 50ml of olive oil and the sliced potatoes. Cook over medium heat, turning occasionally, until the potatoes are tender and lightly golden, about 20-25 minutes.
5. In a large bowl, beat the eggs and season with smoked paprika, salt, and black pepper to taste.
6. Add the caramelized onions and cooked potatoes to the beaten eggs, stirring gently to combine.
7. Return the mixture to the skillet and cook over low heat until the edges start to set, about 5-7 minutes.
8. Preheat the oven to 180°C (350°F).
9. Transfer the skillet to the preheated oven and bake until the tortilla is fully set and golden on top, about 15-20 minutes.
10. Remove from the oven and let cool slightly before slicing.
11. Garnish with fresh parsley and serve warm or at room temperature.
