Tortilla Española Spanish omelette (Tortilla de patatas)

5 from 1 vote

Are you ready to savor the traditional flavors that have delighted taste buds for generations? Look no further, as we bring you a step-by-step guide to create this iconic Spanish dish in your own kitchen.

Course Appetizer, Breakfast

Cuisine Spanish

Keyword Omelette, Tortilla Española

Prep Time 5

Cook Time 15

Total Time 25

Servings People

Calories 408kcal

Equipment

1 Cast Iron Skillet

Ingredients

2 lb Potatoes - Choose starchy potatoes such as Russets or Yukon Golds, as they hold their shape well during cooking
7 large Eggs - Fresh eggs are essential for a creamy and flavorful Tortilla Española.
1 large Onion - Yellow onions are commonly used in the recipe, but you can also experiment with red onions for a slightly different flavor profile
Extra virgin oil - Use a good quality extra virgin olive oil for the best results.
Salt & black pepper to taste - Enhances the flavors of the dish and balances the sweetness of the onions and potatoes.

Instructions

Peel the potatoes and cut them into thin slices, about 1/8 inch thick.
Heat a generous amount of olive oil in a large non-stick skillet over medium heat.
Add the potato slices to the skillet and cook them slowly, stirring occasionally to prevent sticking.
While the potatoes are cooking, thinly slice the onions.
Once the potatoes are golden and tender, remove them from the skillet using a slotted spoon and transfer them to a plate lined with paper towels to drain excess oil.
In the same skillet, add the sliced onions and cook them until they are soft and translucent.
Remove the onions from the skillet and set them aside.
In a large mixing bowl, beat the eggs with a pinch of salt until well combined.
Add the cooked potatoes and onions to the beaten eggs and gently mix everything together.
Heat a smaller non-stick skillet over medium heat and add a tablespoon of olive oil.
Pour the egg, potato, and onion mixture into the skillet, spreading it evenly.
Cook the tortilla for about 4-5 minutes, or until it is set around the edges and the bottom is golden brown.
Carefully flip the tortilla using a large plate or a lid to cover the skillet, and cook for an additional 4-5 minutes on the other side.
Once the tortilla is cooked to your desired level of doneness, remove it from the skillet and let it cool slightly before cutting it into wedges.
Serve the Tortilla Española warm or at room temperature, garnished with a sprinkle of salt and a drizzle of olive oil.

Notes

Tips for a Perfect Tortilla Española

Use a non-stick skillet to ensure the tortilla doesn't stick to the pan.
Cook the potatoes slowly over medium heat to ensure they are evenly cooked and golden brown.
Be gentle when mixing the beaten eggs with the potatoes and onions to avoid breaking the potato slices.
Use a plate or a lid that is slightly larger than the skillet to flip the tortilla easily.
Let the tortilla rest for a few minutes before cutting it into wedges to allow the flavors to develop.

Nutrition