- Recipes
- Traditional Spanish Potato Omelette Tortilla Española
Traditional Spanish Potato Omelette Tortilla Española
Ingredients
Step by step process
Preparation
- 1
For the Spanish tortilla, peel the potatoes and slice them into thin 2-3 mm slices.
- 2
Peel the onion and cut into thin half-moon slices.
- 3
Crack the eggs into a large bowl and whisk them with salt and black pepper.
Cooking
- 4
Heat half the olive oil in a large non-stick frying pan over medium heat.
- 5
Add the potato slices and onion, season with salt, and slowly fry over medium heat for 20-25 minutes, stirring frequently, until the potatoes are softened but not crispy.
- 6
Drain the potatoes and onions through a colander, reserving the excess oil for the next step.
- 7
Let the potatoes and onions cool for 3 minutes, then fold them into the beaten eggs until gently combined.
- 8
Wipe the pan with a paper towel, add the reserved oil, and carefully pour the mixture back into the pan.
- 9
Cook over low heat for 5-7 minutes, until the edges are set and the center firms up but remains slightly moist.
- 10
Using a large plate or lid, invert the tortilla, slide it back into the pan raw side down, and finish cooking for another 3-5 minutes.
Serving
- 11
Let the tortilla rest for about 5 minutes, then cut into wedges.
- 12
Serve warm or at room temperature, optionally with fresh vegetables or bread to taste.
More tips:
To make flipping easier, use a large plate that fits the pan to prevent the tortilla from falling apart.
The tortilla is also excellent cold and perfect for packed lunches or picnics.
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Topic: Spanish Cuisine
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