Spanish Tortilla with Anchovy

Name: Spanish Tortilla with Anchovy
Prep time: 27 min
Cook time: 36 min
Total time: 1 h 2 min
Yield: 1 serving
Cuisine: Spanish
Ingredients: 307 g Potatoes; 150 g Onions; 150 g Yellow Peppers; 133 g Eggs; 20 g Scallions; 20 g Garlic; 17 g Anchovies; 3 g Olive Oil; 2 g Paprika; 2 g Salt; 2 g Black Pepper

SpanishDairy & eggMedium (30–60 min)Comfort food

Calories: 614kcal
Protein: 32g
Carbs: 83g
Fat: 19g
Total time: 62min

Per serving · 27 min hands-on, 36 min waiting

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Ingredients

Servings

307 g Potatoes
150 g Onions
150 g Yellow Peppers
133 g Eggs
20 g Scallions
20 g Garlic
17 g Anchovies
3 g Olive Oil
2 g Paprika
2 g Salt
2 g Black Pepper

about €2.26 per serving

Instructions

Prepare Ingredients

15 min hands-on
- Crack the eggs into a large mixing bowl, add salt, and whisk until combined. Set aside.
- Peel and thinly slice the potatoes.
- Thinly slice the onions and yellow peppers, mince the garlic, and chop the anchovies. Set aside.
Caramelize Onions

2 min hands-on9 min waiting
- Heat olive oil in a non-stick frying pan over medium heat.
- Add onions with a pinch of salt and cook for 8–10 minutes until soft and golden brown. Remove and set aside.
Cook Potatoes

2 min hands-on8 min waiting
- In the same pan, add potatoes and enough olive oil to coat them.
- Cook over medium heat for 7–8 minutes until tender. Use a slotted spoon to transfer potatoes to a plate lined with paper towels. Reserve cooking oil.
Combine Ingredients

2 min hands-on
- Add caramelized onions, cooked potatoes, yellow peppers, garlic, anchovies, black pepper, and paprika to the eggs. Mix gently until combined.
Cook Tortilla Base

1 min hands-on11 min waiting
- Preheat grill to medium-high.
- Heat reserved olive oil in a 24cm non-stick frying pan over medium-low heat.
- Pour in egg mixture, spread evenly, and cook for 10–12 minutes until edges set but center is runny.
Grill Tortilla

1 min hands-on4 min waiting
- Transfer pan to grill and cook for 4–5 minutes until top is golden and set.
Flip and Finalize

2 min hands-on4 min waiting
- Remove from grill, place a plate over the pan, and flip tortilla onto the plate.
- Slide tortilla back into the pan, uncooked side down, and cook for 3–4 minutes over low heat.
Serve Tortilla

2 min hands-on
- Turn tortilla onto a cutting board, slice into wedges, and garnish with aioli, paprika, and sliced scallions. Serve with a green salad.
- Cooking tips:
- Use a non-stick frying pan to prevent sticking.
- Thinly slicing potatoes ensures even cooking.
- Save excess olive oil for future use.
- Mix eggs gently with other ingredients to avoid breaking potatoes.