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Spanish Tortilla with Pimenton Aioli

The Spanish Tortilla with Pimenton Aioli is an omelet with layered potatoes and eggs on the outside. Use it as an appetizer, snack or main course for breakfast / brunch or light dinner.

Spanish Tortilla with Pimenton Aioli

My mom has been making Spanish Tortilla all my life. It’s usually something she will bring to her brunch or serve as an appetizer. Her recipe has more olive oil than this lighter version, but the great news is don’t miss it here! The Pimenton aioli takes this tortilla to a new level, so don’t miss it (you may want to double it if serving guests). For more classic Spanish recipes, try Mother’s Spanish rice and chicken, Tomato bread and Mixed rice dishes with seafood during the week.

Tortilla Spain

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

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

How to quickly create Aioli from Scratch

Aioli can be difficult to spell, but it is easy to do. Just mix the aioli ingredients together:

  • Garlic
  • mayonaise
  • Lemonade
  • Chili powder smoked
  • Salt kosher

What to eat with the Spanish Tortilla

To serve as a main dish for dinner, simply serve a Spanish tortilla with a green leaf salad on the side. Grilled vegetables will also make a great treat.

How to prepare meals

The Spanish tortilla takes some time to cook, so make this when you have more time. It’s best eaten cold or at room temperature, so it’s perfect for pre-cooking or bringing a mixed hotpot. You can store a tortilla for up to four days.

Spanish potato tortilla with fork

potato omelet

Other egg dishes you’ll love:

Spanish Tortilla with Pimenton Aioli

247 Cals
9 Protein
21.5 Carb
14.5 Fat

Preparation time: 15 minute

Cooking time: first hours

Total time: first hours 15 minute

The Spanish Tortilla with Pimenton Aioli is an omelet with layered potatoes and eggs on the outside. Use it as an appetizer, snack or main course for breakfast / brunch or light dinner.

  • 1 1/2 board Yellow yukon potatoes, peel [4 medium potatoes]
  • 1 1/2 teaspoon kosher salt
  • 6 to 8 tbsp low-sodium chicken broth
  • 1/2 large yellow onions, thinly sliced [ trimmed and peeled]
  • 6 large eggs
  • 1/4 teaspoon ground pepper
  • 2 tbsp olive oil

Pimenton Aioli

  • first small cloves of garlic or 1/2 large clove
  • 3 tbsp mayonaise
  • 2 teaspoon lemonade
  • 1/4 teaspoon Smoked chili powder
  • 1/4 teaspoon kosher salt
  • Bring a large pot of water to boil. In the meantime, cut the potatoes into 1/8 inch thick slices.

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

  • Drain the potatoes and leave as much water as possible.

  • Meanwhile, place the broth and onions in an 8 or 9 inch non-stick pan over medium-low heat.

  • Cook onions, stirring occasionally and lower heat if they start to brown, until they are very soft and the broth is done, add the stock for 15 to 18 minutes if needed.

  • Discard onions (can be served with potatoes). Wipe the pan clean.

  • Crack the egg into a large bowl and beat it. Season with the remaining 1/2 teaspoon of salt and pepper. Add the potatoes and onions and gently combine.

  • Place a clean non-stick pan over medium heat and cover the underside with 1 tablespoon of olive oil.

  • Add the egg mixture and use a rubber spatula to press down and smooth the top. Cook until edges are firm, then turn low to medium-low heat. Continue cooking until the top is mostly set, for a total of 12 to 15 minutes.

  • Carefully run your spoon around and under the tortilla to make sure it doesn’t get stuck anywhere, then flip the tortilla: Turn off the heat and cover the pan with a larger plate. Protect your hands with oven towels or oven gloves, then take pan and plate on both sides and flip.

  • Remove the pan and your tortilla should be on the plate now! Don’t worry if there are a few sticky points, this will be the underside as you serve it.

  • Scrape off the jammed parts from the pan and cover the bottom of the pan with 1 tablespoon of olive oil.

  • Slide the tortilla back and tuck any potato chips that might fall on the sides.

  • Set the burner to medium-low and cook until the center is free, for 4 to 6 minutes.

  • Transfer the tortilla to a plate and let it cool for at least 20 minutes if possible (preferably at room temperature)!

  • Make a garlic puree while you wait: Use a small grater to grate the garlic into a small bowl (or use a garlic press). Add remaining ingredients and stir to combine. Refrigerate before serving.

  • Cut into 6 servings and serve with a aioli doll.

Serve: first/ 6 slices with aoili, Calories: 247kcal, Carbohydrates: 21.5g, Protein: 9g, Fat: 14.5g, Saturated fat: 3g, Cholesterol: 188mg, Sodium: 363.5mg, Fiber: 2g, Street: 2.5g

Blue Smart Score: 5

Green Smart Score: 7

Purple Smart Score: 3

Key word: brunch recipes, potato omelets, spanish tortillas



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