Gaby
Potatoes deserve a place on your plate — they’re a surprisingly rich source of choline, an essential nutrient. In terms of choline content, potatoes rank second only to major protein sources like meat and soy. When choline combines with fats, it becomes part of phospholipids, the building blocks of cell membranes. The neurotransmitter acetylcholine helps muscles contract, keeps heart rhythm steady, and widens blood vessels. The resistant starch in potatoes acts as a natural prebiotic, feeding a healthy gut microbiome. Eating potatoes can boost metabolism, help lower blood sugar, and assist in breaking down fat deposits. That’s just the start of what this versatile vegetable brings to the table — and it all comes together in the Spanish potato tortilla, which packs the nutritional benefits of its ingredients.
Ingredients (for 4 servings): 5 potatoes, 5 eggs, 1 onion, 150g olive or sunflower oil (for frying), black pepper and salt to taste.
Heat oil and fry an unpeeled garlic clove. Add peeled, washed potatoes cut into small pieces to the pan, then add the onion a few minutes later. Stir and cook for another five minutes. Remove the garlic. Transfer the potatoes and onions to a colander and let them sit for five minutes to drain excess oil.
Lightly beat the eggs with salt and pepper and mix well. Fold the fried potatoes into the egg mixture and stir again.
Use a heavy-bottomed skillet with high sides or a cast-iron pot 6.5 to 8 inches in diameter to cook a thick tortilla. Heat 3 tablespoons of oil, coating the bottom and sides of the pan. Pour in the egg-and-potato mixture, level it out, and cook over medium heat for five minutes, until it starts to set.
Once the tortilla has firmed up, cover it with a plate and carefully flip the pan so the tortilla lands browned side up on the plate. Gently slide the tortilla back into the skillet or pot and fry for another three minutes on the other side. Repeat this flipping process three times.
When the tortilla is done, transfer it to a plate and let it rest for ten minutes before serving. The Spanish tortilla is delicious both hot and cold.
Life Hack
Salt the eggs before mixing them with the potatoes to keep the tortilla juicier; this helps retain moisture during cooking.
