- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Servings: 4
- 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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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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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
Ingredients
Directions
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