Master the Art of Homemade Spanish Tortilla with Rice

Spanish tortilla, sometimes referred to as tortilla española, is a traditional cuisine that is cherished for its adaptability and simplicity. The addition of rice gives this classic recipe a distinctive touch, making it heartier and suitable for any meal of the day. Let's savour this delicious treat! Ingredients: 4 medium potatoes, peeled and thinly sliced 1 medium onion, finely chopped 1 cup cooked white rice (preferably day-old) 6 large eggs 1/4 cup olive oil Salt and black pepper, to taste Optional: chopped parsley for garnish Tools A medium-sized frying pan (preferably non-stick) is a necessary piece of equipment. bowl for mixing A spatula Sharp knife (such as Sharp Blades' Damascus Utility Knife) A cutting board Whisky Preparation Time: Active prep time: 15 minutes Cooking time: 25 minutes Total time: 40 minutes Directions: Get the vegetables ready: Slice the potatoes thinly and chop the onion finely using a sharp utility knife for precision. In a frying pan over medium heat, heat the olive oil before cooking the potatoes and onion. Add the onion and potatoes. Cook until soft but not browned, stirring periodically, for 10 to 12 minutes. Add salt and pepper for seasoning. After draining the excess oil, remove the mixture from the pan and put aside. Combine the Rice and Eggs: Whisk the eggs together in a mixing basin. Add the cooked rice, potato, and onion combination and fold to combine. Season to taste. To cook the tortilla: Add a little oil to the frying pan and return it to medium heat. Fill the pan with the egg mixture. Using a spatula, evenly distribute it. Cook until the bottom is browned and the edges are set, 5 to 7 minutes. To flip the tortilla: Carefully place a large plate over the pan and turn the tortilla over onto it. Uncooked side down, slide the tortilla back into the pan. Cook until completely set, about 5 to 7 more minutes. To serve: move to a platter, sprinkle with parsley, and cut into wedges. Warm or room temperature, enjoy.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Get the vegetables ready

Step 2

Slice the potatoes thinly and chop the onion finely using a sharp utility knife for precision

Step 3

In a frying pan over medium heat, heat the olive oil before cooking the potatoes and onion

Step 4

Add the onion and potatoes. Cook until soft but not browned, stirring periodically, for 10 to 12 minutes

Step 5

Add salt and pepper for seasoning. After draining the excess oil, remove the mixture from the pan and put aside.

Step 6

Combine the Rice and Eggs:

Step 7

Whisk the eggs together in a mixing basin Add the cooked rice, potato, and onion combination and fold to combine, Season to taste.

Step 8

To cook the tortilla

Step 9

Add a little oil to the frying pan and return it to medium heat

Step 10

Fill the pan with the egg mixture. Using a spatula, evenly distribute it

Step 11

Cook until the bottom is browned and the edges are set, 5 to 7 minutes.

Step 12

To flip the tortilla

Step 13

Carefully place a large plate over the pan and turn the tortilla over onto it

Step 14

Uncooked side down, slide the tortilla back into the pan

Step 15

Cook until completely set, about 5 to 7 more minutes.

Step 16

To serve

Step 17

move to a platter, sprinkle with parsley, and cut into wedges Warm or room temperature, enjoy.