This Spanish omelette recipe (Tortilla de Patatas) is rich, delicious, and comforting. Hearty and easy to make, it’s per ...

This vegan version of a classic Spanish potato tortilla uses two types of tofu instead of eggs for creamy texture, plus kala namak (black salt) for eggy flavor. Resist the urge to skimp on the ...

Heat the butter in a 10-inch skillet over medium heat. Add the eggs and cook and stir until they're just set. Remove the eggs from the skillet and keep them warm. Heat the oil in the skillet over ...

Pour 2 tbsp of the olive oil into a small frying pan and place it over a medium heat. Once the oil starts to shimmer and ...

Using the potato chip hack makes preparing Spanish tortillas easier than traditional methods, while also maintaining a delicious flavor and texture.

As in Spain, 'tortilla' in Argentina refers to a large cake made of potato and egg, flavoured with herbs and pepper. serves 1. Place the potato in a large saucepan, cover with cold water and add a ...

Tortilla, or Spanish omelette, can be served as a main course or, because it is good served cold, it makes excellent picnic food. In Spain they serve it as tapas, cut into small cubes and speared ...

Place a large skillet over high heat. Add 2 tablespoons oil. Once hot, add mushrooms. Cook in batches if necessary to avoid overcrowding. Sear on one side, about 3-5 minutes, then flip and sear ...