Tortilla without onions
4 servings
30 minutes
Onion-free tortilla is a classic Spanish dish rooted in the traditions of Pyrenean cuisine. Unlike the classic version with onion, this recipe highlights the pure, natural taste of potatoes and eggs. Microwave-baked potatoes give the dish a tender texture while grilling creates an appetizing crispy crust. The egg mixture gently binds the ingredients into a golden, airy flatbread. This tortilla is perfect for breakfast or a light dinner; it can be cut into portions and served with salad or fresh baguette. Its simplicity makes it a great choice for a quick yet exquisite dish. It embodies Spanish gastronomy—rich flavor, minimalism of ingredients, and the art of cooking!
1
Wash young or Egyptian white potatoes well and poke each potato several times with a fork. Place the potatoes in the microwave and cook on high power (900W) for 10 minutes. Cool, peel, transfer to a bowl, and mash slightly with a regular fork. Whisk the eggs lightly. Add salt to taste.
- Potato: 4 pieces
- Chicken egg: 6 pieces
- Salt: to taste
2
Preheat the grill. Heat olive oil in a pan and spread the potatoes evenly. Fry until the bottom of the potatoes is well 'seared'. Then move the pan to the grill and wait for a golden crust to form. Return the pan to the stove and pour the egg mixture on top. Cook for 5 minutes, then brown again in the grill.
- Olive oil: 2 tablespoons
- Potato: 4 pieces
- Chicken egg: 6 pieces
3
Let the finished tortilla cool slightly and cut it into portions like a pie.
