Tortilla Española, also known as tortilla de patatas or Spanish omelette, is a classic dish from Spain made with eggs, potatoes, and onions. It is typically served as a tapa or a light meal, and can be enjoyed warm or at room temperature. Here is a recipe to make Tortilla Española at home:
Ingredients:
- 4 medium potatoes, peeled and thinly sliced
- 1 onion, thinly sliced
- 6 large eggs
- Salt and pepper to taste
- Olive oil for cooking
Instructions:
- Heat a large skillet over medium heat and add enough olive oil to coat the bottom of the pan.
- Add the sliced potatoes and onions to the skillet, stirring occasionally, until they are cooked through and slightly golden. This should take about 10-15 minutes.
- Using a slotted spoon, transfer the cooked potatoes and onions to a large bowl, leaving behind any excess oil.
- In another bowl, beat the eggs together with salt and pepper.
- Add the beaten eggs to the bowl with the cooked potatoes and onions and mix well.
- Heat the same skillet over medium heat and add a tablespoon of olive oil.
- Pour the egg and potato mixture into the skillet and spread it out evenly.
- Cook the tortilla for about 5-7 minutes on one side, until the bottom is golden brown.
- To flip the tortilla, place a large plate over the skillet and flip the skillet and plate together. The tortilla should now be on the plate.
- Carefully slide the tortilla back into the skillet, uncooked side down.
- Cook for another 5-7 minutes on the other side, until it is golden brown and cooked through.
- Slide the tortilla onto a serving plate and let it cool for a few minutes before slicing and serving
