Every cuisine has its must-try traditional dishes, and for Spanish cuisine lovers, Tortilla Española is one of those iconic staples. Tortilla Española, often referred to as a Spanish Omelette, is a classic Spanish dish primarily made of potatoes and eggs. Unlike the omelettes we’re accustomed to, this Spanish version focuses on potatoes as the main ingredient, providing a hearty and satisfying meal.
The process involves slicing or cubing potatoes, cooking them slowly with onions until tender, and then combining them with beaten eggs. The mixture is cooked until just set, creating a thick, round omelette that’s delightfully golden on the outside and tender on the inside. It’s a dish that’s enjoyed warm, at room temperature, or even cold.
Now that we’ve whet your appetite, let’s move on to crafting the perfect Tortilla Española.
I hope you like this recipe.
Enjoy it!
Tortilla Española (Spanish Omelette)
Ingredients
- 2 lbs yellow potatoes, peeled and cut into cubes
- 1 medium white onion, finely chopped
- 12 large eggs
- 4 tablespoons olive oil
- Salt, to taste
- Pepper, to taste
Instructions
- Heat 3 tablespoons of olive oil in a large non-stick skillet over medium heat.
- Add the cubed potatoes and chopped onions to the skillet. Season with a salt and pepper.
- Cook, stirring occasionally, for about 20-25 minutes until the potatoes are tender and the onions are translucent. Adjust the heat as needed to avoid burning.
- While the potatoes and onions are cooking, in a large bowl beat the eggs until the yolks and whites are fully combined. Season with salt.
- Once the potatoes and onions are cooked, remove them from the skillet and let them cool slightly.
- Carefully transfer the cooked potatoes and onions into the bowl with the whisked eggs. Mix gently to ensure that the potatoes and onions are evenly coated with the eggs.
- Wipe the skillet clean and heat the remaining 1 tablespoon of olive oil over medium heat.
- Pour the egg-potato-onion mixture back into the skillet and spread the mixture out evenly in the skillet. Cook on medium-low heat for about 8-10 minutes until the edges are set and the bottom is golden brown. Avoid stirring the mixture during this time.
- To flip the tortilla, place a large plate over the skillet. Carefully invert the skillet so the tortilla lands on the plate. Slide the tortilla back into the skillet to cook the other side. Cook for an additional 5-7 minutes until the tortilla is fully set and golden brown on both sides.
- Remove the skillet from the heat and let the tortilla cool for a few minutes.
- Slice the tortilla into wedges and serve warm or at room temperature.
Notes
- Use a Non-Stick Skillet: this will make flipping the tortilla much easier.
- Low and Slow Cooking: cook the potatoes and onions on low to medium heat to ensure they become tender without burning.
- Even Cooking: spread the egg mixture evenly in the skillet to ensure an even cook.
- Resting Time: allow the tortilla to rest for a few minutes before slicing to help it set and enhance the flavors.
Did you make this recipe?
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