Tortilla Soufflé
Origin: Madrid, Spain
Source: Anonymous, 1920
Ingredients
- 6 egg yolks
- 200 grams sugar
- 6 egg whites
Instructions
- Beat the egg yolks with the sugar until well combined. In a separate bowl, beat the egg whites to stiff peaks (punto de nieve). Fold the whites into the yolk mixture and beat everything together very well.
- Pour into an oven-safe dish and place in a very hot oven for about five minutes. Serve immediately—the soufflé must go into the oven at the last possible moment before service.