Spanish Tortilla Recipe
Spanish · Main course · 45 min total
A classic Spanish omelette made with eggs, potatoes, and onions, slowly cooked in olive oil until tender and golden. Perfect for tapas or a light meal.
15
min prep
min prep
30
min cook
min cook
4
servings
servings
320
kcal/serving
kcal/serving
Ingredients
- 4 medium potatoes (about 1 lb), peeled and thinly sliced
- 1 large onion, thinly sliced
- 6 large eggs
- 1/2 cup extra virgin olive oil
- Salt to taste
Instructions
- Heat olive oil in a 8-inch non-stick skillet over medium heat. Add potatoes and onion, spreading evenly. Cook, stirring occasionally, until potatoes are tender but not browned, about 15-20 minutes. Season with salt.
- Meanwhile, beat eggs in a large bowl with a pinch of salt. Using a slotted spoon, transfer cooked potatoes and onions to the eggs, reserving the oil in the skillet. Gently fold to combine.
- Pour off all but about 1 tablespoon of oil from the skillet. Return skillet to medium heat. Add the egg-potato mixture, spreading evenly. Cook without stirring until edges are set and bottom is golden, about 5 minutes.
- Place a large plate over the skillet and carefully invert the tortilla onto the plate. Slide the tortilla back into the skillet, uncooked side down. Cook until second side is golden and center is just set, about 3-4 minutes more.
- Slide tortilla onto a serving plate. Let rest for 5 minutes before slicing. Serve warm or at room temperature.
Tips
- Use a mandoline for even potato slices.
- Don't brown the potatoes; they should be tender and pale.
- Tortilla can be stored in the refrigerator for up to 2 days. Serve at room temperature.
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