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Tortilla Milagros

When we lived in Puerto de Santa Maria, our friend Milagros would serve this excellent tortilla. I use our smoked paprika in many of my dishes now, so I added some to her recipe.


Prep Time: 20 min.

Cook Time: 25 min.

Rated 5 Stars
Average Customer Rating: 5 out of 5
based on 4 reviews

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Ingredients:

4 good sized potatoes 4 - 5 eggs 2 cups olive oil 1 large sweet onion, chopped 1/2 bell pepper, yellow, red or green (yellow is mildest) 2 tsp diced garlic, about 4 cloves 2 tbsp chopped parsley 1 - 2 tsp salt, to taste 1/2 tsp sweet smoked paprika (Pimentón de la Vera) 1/2 cup chopped jamón serrano

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Preparation:

In a large bowl beat together eggs, peppers, garlic, parsley, jamón, paprika and salt. Set aside.

Cut potatoes into 1/2 inch cubes, mix with chopped onion. Place potato mixture in a 10" non-stick frying pan and fry in sufficient oil to almost cover the potatoes. When potatoes are just cooked, remove from pan with a slotted spoon and place into egg mixture, mixing well.

Pour out oil from pan and clean well. Coat the pan with olive oil once more. Place combined potato egg mixture into the medium hot frying pan, then continuously shake the pan for a few minutes so that the tortilla does not stick on the bottom. Shape with a spatula to flatten and push away from the sides.

Turn firm tortilla by inverting onto a flat tortilla plate and slide back into the pan. Continue to shake pan to prevent sticking. When browned, remove the tortilla to a plate.

Serve hot or cold.

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Recipe Reviews for Tortilla Milagros
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Kelly  Rated 5 Stars
"Fabulous recipe! Instead of frying the potatoes, I used leftover baked potatoes. I cooked the onions separately, and mixed everything together per the recipe. I sprayed an 8 inch brownie pan with cooking spray, dumped the mixture into the pan and baked it at 350 until the eggs were done. It was fabulous, and I didn't have to do the crazy tortilla flip-a-roo. "

Eduardo  Rated 5 Stars
"This is the 2nd time I made a tortilla but the first time that I use this recipe. It contains additional ingredients, other than potatoes, onion and eggs, such as the ham, parsley, smoked paprika, etc. It is a great recipe for a tortilla. My family loved!! thanks for providing this and other recipes. I will keep trying."

Claudia  Rated 5 Stars
"I first made Tortilla Espanola in the late 1980s. I did it the old-fashioned way - large frying pan covered by a slightly larger plate held by an assortment of pot holders and towels to make the treacherous flip. I was so afraid I would drop the whole thing and/or burn myself that I didn't make the dish again until I saw your Tortilla Milagros recipe earlier this year (2011). I had also acquired a two-piece frying pan. (See La Tienda Item #CW-02.) The addition of jamon serrano and green peppers really make this tortilla an improvement upon the original. I used strips of roasted poblano peppers instead of bell peppers, as poblanos have a richer flavor without adding heat. My final score: 5 stars with the two-piece pan, 1 star without it."

JB Reynolds  Rated 5 Stars
"First, the name of this dish appealed to me --- The "Omelet of Miracles!" Who wouldn't want to try a bite? I used all the ingredients specified in the recipe and followed it faithfully, and the results were very gratifying: no leftovers! But the second time I tried it, I cooked the dish in a slightly different fashion: I only partially peeled the potatoes and then par-cooked them in the microwave first, until they were hot right through but still very firm. While this was going on I put the chopped onion into the pan to saute in just a bit of the oil called for, and tossed in twice the asked-for garlic after a few minutes; after another minute or two I chopped up the hot potatoes into 1" cubes, cranked up the heat, and added them along with extra oil sufficient to nearly submerge everything. When it was all properly browned, I lifted it out with a slotted spoon and filtered the oil into my fry oil jar for later re-use. I minced a sweet red bell pepper which I had previously roasted with a plumber's blowtorch; this technique isn't very sexy, but it takes about half a minute to blacken the whole thing (do this outside!) and after the outer skin sloughs off the pepper walls are hot but still firm and have a lovely flavor. The jamon Serrano was in slightly short supply, so it was minced very fine. I used fresh olive oil for the second part of the cookery, but only a bit and not extra virgin. The resulting Tortilla was even more wonderful than the first version, but I will offer a word of caution about the sweet pimenton dusted over the top: it adds a delightful smoky accent, but some of the diners thought it was cayenne and wouldn't even try a bite! A decorative variation I've tried is, once the tortilla is done and ready to be sliced into eighths before service, take a piece of aluminum foil big enough to cover the whole thing and fold it in half, then fourths, then fold one corner over to its opposite to make a diamond-shaped wedge. Using poultry shears, snip out a long thin triangle so its base is at the center point of the wedge and the tip is 3/4 of the way to the outer side, then when you carefully unfold it, the resulting pattern should be a thin 8-pointed star. Set this foil pattern over the Tortilla and dust with pimenton, which will result in an eye-catching red sunburst on your golden Tortilla, with one ray flavorfully bisecting each of eight slices."