Spanish Tortilla Española
85% authentic · Spanish
A hearty and flavorful Spanish omelette made with eggs, potatoes, and onions, cooked slowly until golden brown and firm. Traditionally served in wedges.
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Ingredients
- Eggs6 large
- Potatoes2 medium
- Onion1 medium
- Olive Oil1/2 cup
- Salt1 teaspoon
- Black Pepper1/2 teaspoon
Steps
- 1
Peel and thinly slice the potatoes and onion.
- 2
Heat olive oil in a large, oven-safe skillet (preferably cast iron) over medium heat. Add potatoes and onions, season with salt and pepper. Cook gently, stirring occasionally, until potatoes are tender but not browned, about 15-20 minutes. Drain excess oil, reserving some.
- 3
Whisk eggs in a large bowl, season with salt and pepper.
- 4
Add the cooked potatoes and onions to the whisked eggs and mix well. Let sit for 5 minutes.
- 5
Heat a tablespoon of the reserved oil in the skillet over medium heat. Pour the egg and potato mixture into the skillet, spreading evenly.
- 6
Cook for about 8-10 minutes, or until the edges are set and the bottom is golden brown. Gently shake the pan to ensure it's not sticking.
- 7
To flip: Place a large plate or a flat lid over the skillet. Carefully invert the skillet so the tortilla lands on the plate. Slide the tortilla back into the skillet, uncooked side down.
- 8
Cook for another 8-10 minutes until the second side is golden brown and the center is cooked through. You can finish it in a preheated oven (180°C/350°F) for a few minutes if needed to ensure the center is set.
- 9
Slide the tortilla onto a serving plate. Let it rest for a few minutes before cutting into wedges.
