🍽️ FittestMe.aiFoodsNutrients

Tortilla Española 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. This recipe yields a thick, moist tortilla perfect for tapas or a light meal.

Ingredients

• 4 medium potatoes (about 1.5 lbs), peeled and thinly sliced
• 1 large onion, thinly sliced
• 6 large eggs
• 1 teaspoon salt
• 1/2 cup extra virgin olive oil

Instructions

1. Heat olive oil in a 10-inch non-stick skillet over medium heat. Add potatoes and onion, stirring to coat with oil. Reduce heat to low and cook, stirring occasionally, until potatoes are tender but not browned, about 20 minutes.
2. While potatoes cook, beat eggs in a large bowl with salt. When potatoes are done, carefully transfer them (with a slotted spoon) to the eggs, reserving the oil in the skillet. Gently fold potatoes into eggs.
3. Return skillet to medium heat with about 2 tablespoons of the reserved oil. Pour in the egg-potato mixture and spread evenly. Cook without stirring until edges are set and bottom is golden, about 5 minutes.
4. Place a large plate over the skillet and carefully invert the tortilla onto the plate. Slide it back into the skillet, uncooked side down. Cook until second side is golden and center is just set, about 3-4 minutes more.
5. Slide tortilla onto a serving plate. Let rest for at least 5 minutes before slicing. Serve warm or at room temperature.

Tips

• For a thicker tortilla, use a smaller skillet (8-inch) and increase cooking time slightly.
• Tortilla can be stored in the refrigerator for up to 3 days. Bring to room temperature before serving.
• Traditionally served as tapas, cut into small squares or wedges.

More about Tortilla Española →

AI estimate may be inaccurate · Terms