Tortilla Española
Veg
A thick, golden potato and egg omelette cooked slowly in olive oil — Spain's most universal dish, eaten hot or at room temperature at any time of day.
Cuisines
Spanish
Best for
Breakfast
Lunch
Dinner
Snacks
Recipe
Prep: 10 min
Cook: 30 min
Total: 40 min
2-3 servings
Ingredients
| 3 medium | potatoes |
| 1 medium | onion |
| 4 | eggs |
| 1/2 cup | olive oil |
| — | salt to taste |
Instructions
- 1 Peel and thinly slice the potatoes and onion.
- 2 Heat olive oil in a non-stick frying pan over medium heat.
- 3 Add the potatoes and onions to the pan, cooking gently and stirring occasionally until the potatoes are tender but not browned, about 15 minutes.
- 4 Drain the potatoes and onions from the oil and set aside.
- 5 In a large bowl, beat the eggs and season with salt.
- 6 Add the drained potatoes and onions to the eggs and mix gently.
- 7 Remove excess oil from the pan, leaving just enough to coat the bottom.
- 8 Heat the pan over medium heat and pour in the potato and egg mixture.
- 9 Cook on one side until the edges start to set, about 5 minutes.
- 10 Carefully flip the tortilla using a plate and cook the other side until fully set, about another 5 minutes.
- 11 Slide the tortilla onto a serving plate and let it rest for a few minutes before serving.
Tips
For a richer flavor, let the tortilla rest for a few hours at room temperature before serving.