Craving an authentic taste of Spain?
Get ready to embark on a culinary adventure and unlock the secrets to crafting a vibrant, flavorful paella that will transport you straight to the sun-kissed Mediterranean coast.
From the essential saffron threads to the perfect Bomba rice, this recipe will guide you step-by-step toward paella perfection.
Ingredients
For this Spanish Omelette – or Tortilla, as they call it – you're gonna need some simple stuff that's probably already hangin' out in your kitchen!
First, snatch about 1.5 lb of potatoes. I reckon all-purpose ones work best; they get creamier. Yukon Gold's a solid choice. Peel 'em and slice 'em up, like, 1/5" thick.
Next, you'll want one onion – not cryin' yet, are ya? Slice that up too. Then, grab 1/2 cup of olive oil; don't skimp, it's important, I would say.
Crack open 8 eggs. Gotta have eggs – it's an omelette after all!. Salt and pepper? Yep, you know the drill! Plus, fresh parsley to make it look all fancy! That's all there is to it!
Step-by-Step Instructions
Alright, let's explore into the step-by-step instructions for nailing this tortilla – get ready, because I'm about to walk you through it! I know you can do it – let's get started!
First, heat up that olive oil in a non-stick frying pan over medium heat. Add the onions and potatoes – toss them around a bit. We don't want them to feel left out! Now, cover the pan and let those potatoes stew gently for around 20 minutes, flipping them every so often.
Whisk eggs and season** with salt and pepper!
**Drain the oil from potatoes once tender
- Cook skillet for 5 minutes until golden, then grill
- Flip the omelette upside down onto a serving plate
Once those potatoes are soft, whisk the eggs, and season generously. Don't be shy – give it a little pizzazz! Return potatoes, then pour eggs. If it isn't done, pop under the broiler 'til set. Voila – a Spanish tortilla masterpiece!
Serving Suggestions
Now that you have cooked this beautiful Spanish omelette, let's chat about how I love to serve it! I often slice it into wedges—think pizza, but way more sophisticated, right? Serve it warm; I find it tastes best that way!
It's fantastic as part of a tapas spread. Grab some olives, some cheese (Manchego is my favorite!), and maybe some cured meats. Boom—Spanish fiesta!
I've even served it as a light lunch or brunch. A simple green salad on the side works wonders. It's really quite filling, thanks to all those lovely potatoes. A simple vinaigrette on the side adds a delicious contrasting tang!
Don't be afraid to get creative! Add a dollop of aioli, that's my go-to. Or, if you're feeling really fancy, a sprinkle of smoked paprika. Enjoy!
Nutritional Information
I'm excited to share the nutrition facts for this Spanish omelette – knowing what's in your food is super important! For a single serving (around 211g), you're looking at approximately 250 calories. Not bad, right?
Let's break it down further:
- Carbohydrates: 21.8g (that's about 7% of your daily needs)
- Protein: 9.7g (almost 19% – way to go!)
- Fat: 14.4g (around 22%), including 3g of saturated fat.
- Cholesterol: A hefty 218mg – whoa!
You'll also get some vitamins and minerals. There's about 35.5mg of Vitamin C (43%), 614mg of potassium (18%), and a bit of iron – 1.8mg (10%). It's always interesting to see how different spices, such as cardamom content can also contribute to the nutritional profile. I think it showcases how this simple recipe packs a nutritional punch, even if you need to watch the cholesterol a little.
Short Recipe Version
Paella (Short Version)
Prep time: 30 minutes
Cook time: 45 minutes
Servings: 6
Ingredients:
- 2 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 cup short-grain rice (paella or Arborio)
- 1/2 tsp saffron threads
- 4 cups chicken broth
- 1/2 cup dry white wine
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 1/2 lb chorizo, sliced
- 1/2 lb shrimp, peeled and deveined
- 1/2 cup frozen peas
- Lemon wedges, for serving
Instructions:
- Heat olive oil in a paella pan or large skillet over medium heat. Add onion and cook until softened. Add garlic and bell pepper; cook for 2 minutes.
- Stir in rice and saffron; cook for 1 minute.
- Pour in chicken broth and white wine; bring to a simmer.
- Add chicken and chorizo.
- Reduce heat to low, cover and simmer for 20 minutes, or until rice is almost cooked.
- Add shrimp and peas; cook for 5-7 minutes, or until shrimp is pink and rice is tender.
- Let it sit for 5 minutes. Serve with lemon wedges.
Nutrition Information (Per Serving – Estimated):
- Calories: 450
- Protein: 35g
- Fat: 20g
- Carbohydrates: 30g