Imagine a dish so simple yet so incredibly delicious that it captures the heart of Spanish cuisine in just a few ingredients. The Tortilla Española is not just an omelette; it's a culinary masterpiece that transforms humble potatoes and eggs into a mouthwatering experience that will make you feel like you're dining in a charming Spanish taverna. Get ready to unlock the secrets of this traditional recipe that has been delighting families for generations!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Spanish
Serves: 4 servings
Ingredients
- 4 large eggs
- 2 medium potatoes, peeled and sliced
- 1 onion, thinly sliced
- Salt to taste
- Olive oil for frying
Instructions
- Peel and slice the potatoes thinly, approximately 1/8 inch thick. Cut the onion into thin half-moon slices.
- Pour about 1/2 cup of olive oil into a large non-stick skillet. Heat the oil over medium heat until it's hot but not smoking.
- Add the sliced potatoes and onions to the hot oil. Cook slowly, gently turning the potatoes and onions occasionally to ensure even cooking and prevent browning. The goal is to soften them, not crisp them.
- Cook the potatoes and onions for about 10-12 minutes until they are completely tender and soft, but not browned. Use a slotted spoon to drain the potatoes and onions, reserving the olive oil.
- In a large bowl, crack the eggs and whisk them thoroughly. Add salt to taste and mix well.
- Gently fold the cooked potatoes and onions into the beaten eggs, ensuring they are evenly distributed.
- Wipe the skillet clean and add a small amount of the reserved olive oil. Heat the pan over medium-high heat.
- Pour the egg, potato, and onion mixture into the hot pan. Cook for 3-4 minutes until the bottom is golden and the edges are set.
- Place a large flat plate over the skillet and carefully invert the omelette onto the plate. Slide the omelette back into the pan, uncooked side down, to cook the other side.
- Cook for an additional 2-3 minutes until the second side is golden and the omelette is cooked through but still slightly creamy in the center.
- Remove from heat, let rest for a few minutes, then slide onto a serving plate. Cut into wedges and serve warm or at room temperature.
Tips
- Use the right potatoes: Choose waxy potatoes like Yukon Gold that hold their shape when cooked.
- Olive oil is key: Use high-quality Spanish olive oil for authentic flavor and proper cooking.
- Low and slow cooking: When preparing potatoes and onions, cook them gently to ensure they're soft without browning.
- Master the flip: Use a large plate slightly larger than your skillet for a clean, confident omelette inversion.
- Don't overcook: The center should remain slightly creamy for the most authentic texture.
- Let it rest: Allow the tortilla to sit for a few minutes after cooking to help it set and enhance its flavors.
- Serve versatile: Enjoy warm, at room temperature, or even cold - this dish is delicious at any temperature!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 15g
Protein: 12g
Fat: 16g
Saturated Fat: 4g
Cholesterol: 370mg
