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Classic Spanish Tortilla (Potato and Egg Omelette)

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    The Spanish Tortilla, or Tortilla Española, is a simple yet flavorful dish combining tender potatoes, sweet onions, and fluffy eggs. A staple of Spanish cuisine, this versatile recipe can be served warm or at room temperature, making it perfect for breakfast, lunch, dinner, or even a tapas-style appetizer.

    Preparation Time

    • Prep Time: 10 minutes
    • Cook Time: 25 minutes
    • Total Time: 35 minutes
    • Servings: 4

    Ingredients

    • Potato: 1 medium-sized (about 2 cups), peeled and thinly sliced
    • Onion: 1 cup, thinly sliced
    • Salt: 1/2 teaspoon (or to taste)
    • Black Pepper: Freshly ground, to taste
    • Eggs: 3 large
    • Olive Oil: 3–4 tablespoons, divided

    Directions

    1. Prepare the Potatoes and Onions:
      • Heat 2–3 tablespoons of olive oil in a nonstick skillet over medium heat.
      • Add the sliced potatoes and onions, then season with salt and pepper. Stir well to coat in the oil.
      • Cover and cook for 10–12 minutes, stirring occasionally, until the potatoes are tender but not browned.
    2. Beat the Eggs:
      • While the potatoes and onions are cooking, beat the eggs in a large mixing bowl.
      • Season with a pinch of salt and pepper.
    3. Combine Potatoes and Eggs:
      • Once the potatoes and onions are cooked, remove them from the skillet and transfer them to the bowl with the beaten eggs.
      • Gently mix to ensure all pieces are coated with egg. Let sit for 1–2 minutes to soak.
    4. Cook the Tortilla:
      • Wipe the skillet clean and heat 1 tablespoon of olive oil over medium heat.
      • Pour the potato-egg mixture into the skillet and spread it out evenly.
      • Cook for 5–6 minutes, or until the edges are set and the bottom is golden brown.
    5. Flip the Tortilla:
      • Place a large plate over the skillet, carefully invert the tortilla onto the plate, then slide it back into the skillet to cook the other side.
      • Cook for another 4–5 minutes, or until fully set and golden.
    6. Serve:
      • Transfer the tortilla to a cutting board or serving plate. Let it cool slightly before slicing into wedges. Serve warm or at room temperature.

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