Golden Sol Tortilla Española
Recipe by Miranda Barnett, adapted from Serious Eats
This hearty, garlicky potato omelet is quintessential to Spanish cuisine. Super tender potatoes and onions combined with Golden Sol Sazon-seasoned eggs create a creamy dish perfect as a meal or a snack, any time of day.
Serves
8 servings
Prep Time
15 minutes
Cooking Time
45 minutes
Ingredients
2 cups extra-virgin olive oil 1 to 1 1/2 lbs. Russet potatoes, peeled and sliced into thin half-circles (about 3 medium potatoes) 1 large yellow onion, thinly sliced
Golden Sol Sazon
2 Tbsp. Golden Sol Sazon, divided
8 eggs, beaten
Directions
Step 1
In a large cast iron skillet over medium heat, heat oil until shimmering. Add potatoes and onion and spread into an even layer, adjusting heat so that oil is gently bubbling around vegetables but not deep frying. Cook for 30 to 35 min. until vegetables are very tender, stirring occasionally to ensure all pieces are submerged in oil. Carefully strain vegetables out of oil and add to a large bowl, reserving oil. Season with 1 Tbsp. Golden Sol Sazon and set aside.
Step 2
Return pan to medium-low heat with enough reserved oil to coat the bottom of the pan. In a large bowl, combine eggs, remaining Golden Sol Sazon, and vegetables. Add to heated pan and swirl around so egg distributes evenly across pan. Cook until edges are fully set and middle is mostly set, about 5 min.
Step 3
Remove the pan from heat and cover it with a large plate or an upside-down sheet tray. Carefully flip the pan so the tortilla releases onto the plate. Return the pan to the heat with a little more oil, then gently slide the tortilla back in, uncooked side down. Cook until the bottom is golden brown and the egg is fully set, about 3 minutes.
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