Classic Spanish Tortilla with Marinated Lentil Salad
20min
47min
1
1499
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Chef's Note
The secret to a perfect Spanish tortilla is the resting step. Letting the warm potatoes sit in the egg mixture for 10 minutes before cooking allows them to absorb the egg and release starch, resulting in a cohesive, velvety interior. Don't throw away the leftover poaching oil—it is beautifully infused with onion flavor and perfect for future cooking!
Tags
Ingredients
350 g leftover cooked green lentils
450 g russet potatoes
150 g yellow onion
4 whole eggs
180 g egg whites
150 ml olive oil
15 g walnuts
20 g nutritional yeast
15 ml red wine vinegar
10 g dijon mustard
10 g garlic cloves
10 g fresh parsley
Instructions
- 1
Peel 450g russet potatoes, cut them in half lengthwise, and slice them into 3mm thick half-moons. Peel and thinly slice 150g yellow onion.
- 2
In a deep 20cm skillet, combine the sliced potatoes, sliced onions, and 150ml olive oil (the potatoes should be mostly submerged). Cook over medium-low heat for 18-20 minutes, stirring occasionally, until the potatoes are tender when pierced with a fork but not browned.
- 3
Set a colander over a heatproof bowl. Carefully drain the potato and onion mixture, reserving the excess poached olive oil in the bowl.
- 4
In a large bowl, whisk together 4 eggs, 180g egg whites, 20g nutritional yeast, 1 tsp salt, and 1/2 tsp black pepper until fully combined. Gently fold the warm drained potatoes and onions into the egg mixture. Let the mixture rest for 10 minutes at room temperature so the potatoes absorb the egg.
- 5
While the egg mixture rests, prepare the salad dressing. In a medium bowl, whisk together 15ml red wine vinegar, 10g Dijon mustard, 15ml of the reserved poached olive oil, and 10g minced garlic cloves until emulsified.
- 6
Add 350g leftover cooked green lentils (from Day 3), 15g chopped walnuts, and 10g finely chopped fresh parsley to the dressing. Toss thoroughly to combine and set aside to marinate.
- 7
Heat 15ml of the reserved poached olive oil in a 20cm non-stick skillet over medium-high heat. Pour in the egg and potato mixture, spreading it evenly. Reduce the heat to medium-low. Use a heatproof spatula to gently pull the edges inward, shaping the sides of the tortilla.
- 8
Cook for 8-10 minutes until the edges are completely set, the bottom is golden brown, and the center is mostly set but still slightly runny on top.
- 9
Place a large, flat plate upside down over the skillet. Confidently and quickly flip the skillet and plate together so the tortilla lands on the plate. Slide the tortilla back into the skillet, uncooked side down.
- 10
Tuck the edges under with your spatula to maintain a neat dome shape. Cook for an additional 3-4 minutes until the bottom is golden and a toothpick inserted into the center comes out clean.
- 11
Slide the tortilla onto a cutting board and let rest for 5 minutes before slicing. Serve warm alongside the marinated lentil salad.
Nutrition Information (per serving)
1499
98g
177g
48g
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