Get ready to transport your taste buds to the vibrant streets of Spain with a mouthwatering twist that will make your culinary heart skip a beat! This isn't just another ordinary Spanish tortilla – this is a creamy, cheesy, golden masterpiece that combines traditional Spanish cooking with a Southern American cheese sensation. Imagine a perfect blend of tender potatoes, silky eggs, and tangy pimento cheese, creating a dish so irresistible that it'll have your dinner guests begging for seconds before they've even finished their first bite!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Spanish
Serves: 6 servings
Ingredients
- 4 large eggs
- 2 medium potatoes, peeled and thinly sliced
- 1 onion, thinly sliced
- 1/2 cup pimento cheese
- Salt and pepper to taste
- Olive oil for frying
Instructions
- Begin by preparing your ingredients. Peel the potatoes and slice them thinly, about 1/8 inch thick. Slice the onion thinly as well. Set both aside.
- In a large skillet, heat a generous amount of olive oil over medium heat. You want enough oil to cover the bottom of the skillet.
- Once the oil is hot, add the sliced potatoes and onions to the skillet. Season with salt and pepper. Cook them gently, stirring occasionally, for about 15-20 minutes, or until the potatoes are tender and slightly golden. Be careful not to let them brown too much.
- While the potatoes and onions are cooking, crack the eggs into a large bowl. Whisk them until they are well combined and season with a little salt and pepper.
- Once the potatoes and onions are cooked, remove them from the skillet using a slotted spoon, allowing any excess oil to drain. Add them to the bowl with the beaten eggs and gently fold everything together. Be careful not to break the potatoes too much.
- Stir in the pimento cheese into the potato and egg mixture, ensuring it is evenly distributed.
- Wipe the skillet clean and add a bit more olive oil. Heat the skillet over medium heat again until the oil is hot.
- Pour the egg, potato, onion, and pimento cheese mixture into the skillet, spreading it out evenly. Cook for about 5-7 minutes, or until the bottom is set and lightly browned.
- To flip the tortilla, place a large plate over the skillet. Carefully invert the skillet so that the tortilla lands on the plate. Then, slide the tortilla back into the skillet to cook the other side.
- Cook the tortilla for an additional 5-7 minutes, until it is fully cooked through and golden brown on both sides.
- Once cooked, transfer the tortilla to a serving platter. Allow it to cool for a few minutes before slicing it into wedges.
- Serve the Tortilla Española with Pimento Cheese warm or at room temperature. Enjoy!
Tips
- Slice Consistency is Key: Use a mandoline or sharp knife to ensure your potato and onion slices are uniformly thin. This guarantees even cooking and a smooth texture.
- Oil Temperature Matters: Use medium heat when cooking potatoes to prevent burning. The goal is a gentle, tender cook that softens the potatoes without creating crispy edges.
- Egg Whisking Technique: Whisk eggs thoroughly to create a light, airy texture. Season them well to enhance the overall flavor profile.
- The Perfect Flip: Don't fear the tortilla flip! Use a large, flat plate slightly larger than your skillet. Confidence is crucial – a quick, smooth motion prevents breaking.
- Pimento Cheese Pro Tip: For an extra flavor punch, use a high-quality, homemade pimento cheese or a artisan brand with bold, tangy notes.
- Serving Suggestion: This dish is delicious warm or at room temperature, making it perfect for tapas, brunch, or a light dinner. Pair with a crisp white wine or Spanish sangria for an authentic experience!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 15g
Protein: 12g
Fat: 18g
Saturated Fat: 6g
Cholesterol: 220mg
