Description
Tortilla Española, also known as Spanish omelette, is a classic Spanish dish made with thinly sliced potatoes, onions, and eggs cooked in olive oil to create a tender, flavorful omelette with a golden crust. This simple yet delicious recipe is perfect for any meal and showcases traditional stovetop pan-cooking techniques.
Ingredients
Scale
Ingredients
- 1/2 cup Olive Oil
- 2 medium Potatoes
- 2 medium Onions
- 5 large Eggs
- 1 teaspoon Salt
- 1/4 teaspoon Ground Black Pepper
Instructions
- Prepare Potatoes: Peel and cut the potatoes into 1/4 inch slices to ensure even cooking.
- Prepare Onions: Slice the onions into 1/4 inch slices to layer with the potatoes.
- Cook Potatoes and Onions: Heat 2/3 of the olive oil in an 8-9 inch nonstick skillet. Add potato slices in a single layer covering the pan bottom, then alternate layers of potatoes and onions.
- Simmer Vegetables: Cover the pan and cook on medium-low heat, occasionally lifting and turning the vegetables until potatoes are fork tender, which will take about 30-45 minutes.
- Beat Eggs: In a bowl, beat the eggs until slightly foamy to help bind the ingredients.
- Drain Vegetables: Remove cooked potatoes and onions using a slotted spoon and drain in a colander.
- Season Vegetables: Season the drained vegetables with salt and ground black pepper, then gently mix to combine.
- Combine with Eggs: Add the seasoned vegetables to the beaten eggs, pressing them down so they are fully submerged. Let sit for 10-15 minutes to meld flavors.
- Prepare Pan for Omelette: Wipe out the skillet, then heat 2-3 tablespoons of olive oil over medium-high heat. Pour in the egg mixture and spread evenly with a spatula. Cover the pan and reduce heat to medium-low, shaking occasionally to prevent sticking.
- Cook First Side: After about 8 minutes, lift the edges gently to check for browning and shrinking. Cook for an additional 2 minutes until golden brown underneath, then remove from heat.
- Loosen Omelette: Using a thin, flexible spatula, carefully loosen the edges and underneath the tortilla to prepare for flipping.
- Flip Omelette: Place a plate larger than the skillet on top, use oven mitts, and quickly invert the tortilla onto the plate.
- Cook Second Side: Add the remaining 2-3 tablespoons olive oil to the skillet over medium-low heat and slide the tortilla back into the pan to cook the other side for 3-4 minutes.
- Serve: Transfer the cooked tortilla to a plate or serving board and serve warm or at room temperature.
Notes
- Use a nonstick skillet for easier cooking and flipping.
- Cook slowly on medium-low to avoid burning and ensure potatoes cook through.
- The tortilla can be served warm or cold, making it great for leftovers or picnics.
- For added flavor, some recipes include garlic or parsley, but this traditional version keeps it simple.
- Be patient when flipping the tortilla to prevent breaking.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Spanish
Keywords: Tortilla Española, Spanish omelette, Spanish tortilla, potato omelette, traditional Spanish recipe, eggs and potatoes
