Description
Spanish tortilla embodies rustic comfort with simple ingredients. Potato-laden eggs create a satisfying meal best enjoyed warm or at room temperature.
Ingredients
Scale
- 6 eggs
- 2 cups (16 fl oz/473 ml) water (for boiling)
Instructions
- Egg Selection and Preparation: Choose fresh, room-temperature eggs and gather a saucepan, slotted spoon, timer, and ice water bath to ensure smooth cooking and easy peeling.
- Water Setup: Fill the saucepan with enough water to completely submerge the eggs, creating an ideal environment for uniform cooking.
- Gentle Egg Placement: Softly lower eggs into the water using a slotted spoon, preventing shell fractures and maintaining egg integrity.
- Temperature Control: Maintain a steady, gentle simmer to cook eggs evenly without aggressive boiling that could damage the delicate shells.
- Timing and Cooling: Set a precise timer for desired egg consistency and simultaneously prepare an ice water bath to immediately halt the cooking process and prevent overcooking.
- Cooling and Shell Preparation: Transfer eggs from hot water to ice bath using tongs, allowing them to cool completely and facilitating shell separation from the egg white.
- Peeling Technique: Tap and roll eggs on a hard surface to create small shell cracks, then peel under cool running water for a clean, smooth removal of the shell.
Notes
- Egg Temperature Matters: Use room temperature eggs to prevent cracking and ensure uniform cooking throughout.
- Gentle Handling Technique: Carefully lower eggs into water using a slotted spoon to avoid sudden shell fractures during boiling.
- Water Level Precision: Cover eggs completely with water to guarantee even heat distribution and perfect cooking results.
- Cooling Strategy: Immediately transfer boiled eggs to an ice bath to stop cooking process and create easier peeling conditions.
- Prep Time: 10min
- Cook Time: 6 ½ min
- Category: Breakfast, Snacks
- Method: Steaming
- Cuisine: Global
Nutrition
- Serving Size: 2
- Calories: 155
- Sugar: 1 g
- Sodium: 70 mg
- Fat: 11 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 13 g
- Cholesterol: yolks contain approximately 186 mg each, total for one serving is about 279 mg