Spanish Tortilla Española (Potato and Onion Frittata)
Traditional dish · Spanish
A classic Spanish Tortilla Española, a thick, hearty frittata made with potatoes and onions, slow-cooked in olive oil until tender and golden.
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Ingredients
- Eggs6 large
- Potatoes, thinly sliced2 medium
- Onion, thinly sliced1 medium
- Olive oil1/2 cup
- Salt1 teaspoon
- Black pepper1/2 teaspoon
Steps
- 1
Heat olive oil in a non-stick skillet (about 8-10 inches) over medium-low heat.
- 2
Add thinly sliced potatoes and onions to the skillet. Ensure they are mostly submerged in oil.
- 3
Cook gently for 20-25 minutes, stirring occasionally, until the potatoes are tender but not browned. Drain excess oil, reserving about 2 tablespoons in the skillet.
- 4
While potatoes cook, whisk eggs, salt, and pepper in a large bowl.
- 5
Add the cooked potatoes and onions to the whisked eggs and mix gently.
- 6
Heat the reserved 2 tablespoons of olive oil in the skillet over medium heat.
- 7
Pour the egg and potato mixture into the skillet, spreading evenly.
- 8
Cook for 5-7 minutes until the edges are set and the bottom is golden. Gently shake the pan to ensure it's not sticking.
- 9
Place a large plate over the skillet. Carefully invert the skillet so the tortilla falls onto the plate.
- 10
Slide the tortilla back into the skillet, uncooked side down. Tuck in the edges to create a rounded shape.
- 11
Cook for another 5-7 minutes until the second side is golden and the frittata is cooked through.
- 12
Slide onto a serving plate and let cool slightly before slicing into wedges.
