Spanish Tortilla

Name: Spanish Tortilla
Ingredients: 150 g onions, quartered; 120 g extra virgin olive oil; 600 g potatoes, peeled, halved lengthways; 6 eggs; fine sea salt, as needed; ground black pepper, as needed

Spanish tortilla is a classic, comforting tapas dish made with just a few simple ingredients – eggs, potatoes and onions, slowly cooked in plenty of olive oil until golden brown and just set. Delicious warm or cold, this dish is the perfect addition to any tapas spread and makes an excellent light lunch alongside a sharp salad.

Difficulty

Medium

Time

60 min

Author

Kenwood

This recipe is prepared with:

The next generation of our Chef that cooks. Packed with useful features like high temperature cooking, 60 pre-programmed recipes, weighing and an in-bowl light for improved visibilty.

Products

Cooking Chef Stand Mixer KCL96.004DG

Attachments

Food Processor Attachment KAH65.000PL

Ingredients

Servings

Makes

1 omelette

150 g onions, quartered

120 g extra virgin olive oil

600 g potatoes, peeled, halved lengthways

6 eggs

fine sea salt, as needed

ground black pepper, as needed

Utensils

Frying pan, Bowl large, Bowl medium, KCL96.004DG, Multipro Food Processor Attachment, Whisk Tool

Instructions

Step 1

Fit the Slicing Disc, setting 2, to the Food Processor attachment.

Prepare onion and potatoes for the attachment.

Slice onion in batches, if necessary, on speed 1.

Transfer the sliced onions into a clean bowl and set aside.

Slice potatoes in batches, if necessary, on speed Min.

Transfer the sliced potatoes into a clean bowl and set aside.

Step 2

Add extra virgin olive oil into a frying pan.

Heat on a medium heat until hot.

Add the sliced onions.

Fry for 5 minutes stirring occasionally, until softened.

Add the sliced potatoes.

Fry for 20 minutes, stirring every 3 minutes, until the potatoes are cooked through.

Once cooked, remove from the heat.

Step 3

Fit the Whisk Tool.

Add eggs, salt and pepper into the appliance bowl.

Whisk for 3 minutes on speed 1, until well beaten.

Remove the bowl from the machine.

Step 4

Using a slotted spoon, transfer the onion and potatoes into the whisked eggs and mix well.

Add the mixture back into the frying pan, ensuring that the potatoes and onions are lying flat.

Fry for 2 minutes on a medium-low heat, until the edges of the omelette begin to set.

Run the spatula around the outer edge of the pan, ensuring the eggs are not sticking.

Fry for 3 minutes until the mixture starts to set underneath.

Place a plate over the top of the pan.

Working carefully, but quickly, flip the omelette onto the plate, then gently slide the omelette back into the pan.

Use a spatula to tuck the edges of the omelette beneath itself to achieve a rounded edge.

Fry for 5 minutes, until just set and cooked through.

Transfer the omelette to a serving plate and let cool for 5 minutes.

Serve.