Classic Tortilla Española with Dehydrated Potato
Classic Tortilla Española with Dehydrated Potato
Classic DishTortilla Española
Prep: 15 min • Cook: 25 min. A traditional Spanish omelet reimagined for speed and consistency, using dehydrated potato flakes to achieve tender, fluffy potato texture without long pan-frying. This version balances soft onions, creamy eggs, and a golden exterior for a quick tapa or light meal that still feels authentic.
- Preparation time
- 15 min
- Cooking time
- 25 min
- Total time
- 40 min
- Servings
- 6
Instructions
Prep
- 1Place dehydrated potato flakes in a bowl and pour about 12 1/6 fl oz hot water over them; stir and let soak 5 minutes until tender, then drain any excess liquid.
- 2While potatoes rehydrate, thinly slice the onion and beat the eggs in a large bowl; season eggs with salt and black pepper.
- 3When potatoes are rehydrated and slightly cooled, fold them into the beaten eggs and set the mixture aside for a minute to combine flavors.
Cook
- 1Heat 2 tablespoons olive oil in a nonstick 10-inch (25 cm) skillet over medium heat; add the sliced onion and cook, stirring occasionally, until softened and translucent, about 6–8 minutes.
- 2Add the rehydrated potato flakes to the skillet with the onions and cook together 3–4 minutes, breaking up any large clumps, so the mixture is warmed through and evenly coated with oil.
- 3Pour the egg, potato, and onion mixture into the skillet, reduce heat to medium-low, and cook undisturbed until the edges begin to set, about 4–5 minutes.
- 4Run a spatula around the edges, then cover the skillet with a large plate and carefully invert the omelet onto the plate; add remaining oil to the skillet and slide the omelet back to brown the other side for 3–4 minutes.
- 5When cooked through and golden on both sides, transfer the tortilla to a plate and let rest 5 minutes before slicing; sprinkle with chopped parsley if using and serve warm or at room temperature.
Nutrition Information
- Calories
- 321 kcal
- Protein
- 15 g
- Fat
- 19 g
- Carbs
- 25 g
| Nutrient | Per serving |
|---|---|
| Calories | 321 kcal |
| Protein | 15 g |
| Fat | 19 g |
| Carbs | 25 g |
Tips
- Use room-temperature eggs and squeeze excess moisture from rehydrated flakes for a creamier texture and better binding.
- Cook gently on medium-low heat and invert with a flat plate to avoid breaking the tortilla while flipping.
- Serve at room temperature as tapas or sliced with crusty bread; it holds shape well for casual slicing.
