A delightful twist on the classic Spanish tortilla, this recipe adds a touch of smoked paprika for an enhanced flavor profile.
Heat the olive oil in a 10-inch non-stick skillet over medium heat.
Ensure the oil is hot but not smoking to prevent burning.
Add the potatoes, onion, and garlic to the skillet and cook for 15-20 minutes, stirring occasionally, until the potatoes are tender.
Cut the potatoes into even slices for uniform cooking.
In a mixing bowl, beat the eggs with smoked paprika and season with salt and pepper.
Whisk the eggs until frothy for a lighter texture.
Using a slotted spoon, transfer the cooked vegetables to the bowl with the eggs and mix gently.
Let the mixture sit for a minute to absorb flavors.
Pour off excess oil from the skillet, leaving about 2 tablespoons, and reheat it over medium heat.
Wipe the skillet with a paper towel if needed to remove burnt bits.
Pour the egg and vegetable mixture into the skillet, spreading it evenly, and cook for 5 minutes until the bottom is set.
Shake the skillet gently to prevent sticking.
Place a large plate over the skillet and carefully invert the tortilla onto the plate.
Use oven mitts to handle the skillet as it may be hot.
Slide the tortilla back into the skillet, cooked side up, and cook for another 3-5 minutes until fully set.
Press down gently with a spatula for an even surface.
Transfer the tortilla to a serving plate and let it cool slightly before slicing.
Allowing it to cool enhances the flavors and makes slicing easier.
