Tortilla Española with Spicy Pepper Dip
Tortilla Española with Spicy Pepper Dip
This Spanish tortilla recipe, or tortilla española, is the classic potato and egg dish that skips the usual garlic aioli fuss and comes together in about 35 minutes.
Most tortilla española recipes are served with a garlic aioli on the side, which means raw egg yolks, a slow oil drizzle, and a food processor before the tortilla itself is even started. Oolie Spicy Pepper Dip replaces the aioli in one step, going straight onto the plate for dipping, no extra prep needed, saving time and money.
Egg is the hero of this traditional Spanish dish, not an afterthought. Thinly sliced potatoes and onion cook low and slow, get folded into whisked eggs, and set into a tortilla that holds together like a cake. Oolie is just the sauce that finishes it.
Simple, protein-packed, and ready in 35 minutes. This is what an easy, authentic Spanish egg recipe actually looks like.
Serving size: 4 servings
Time: 10 minutes prep + 25 minutes cook
Storage: Keeps 3 days in the fridge; best served room temperature or gently reheated
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Ingredients
1½ lb russet potatoes, thinly sliced
1 yellow onion, thinly sliced
¾ cup olive oil
6 large eggs
1 tsp salt
½ cup Oolie Spicy Pepper Dip, for serving
Instructions
Step 1: Heat the olive oil in a 10-inch nonstick skillet over medium-low heat. Add the potatoes and onion, season with half the salt, and cook gently, stirring occasionally, until fully tender but not browned, about 20 minutes.
Step 2: Remove the potato and onion mixture with a slotted spoon into a large bowl, reserving the oil in the pan. Let cool for 5 minutes.
Step 3: In a separate bowl, whisk the eggs with the remaining salt. Fold in the potato and onion mixture until well combined.
Step 4: Return 2 tablespoons of the reserved oil to the skillet over medium heat. Pour in the egg mixture, spreading evenly. Cook until the edges set and the bottom is golden, about 5 minutes.
Step 5: Slide the tortilla onto a large plate, invert the skillet over it, and flip both together so the uncooked side faces down. Return to the heat and cook until just set in the center, about 3 minutes.
Step 6: Let the tortilla rest for 5 minutes before slicing into wedges. Serve warm or room temperature with Spicy Pepper Dip on the side for dipping.
Allergen declaration:
Allergens are dependent on the brand of products you purchase; please check the packages of the ingredients you purchase carefully!
Inherent allergens: Eggs
Featured Product
Spicy Pepper Dip
Sweet mango meets zesty chipotle in this bold, creamy dip made with Free-Range eggs.
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