Classic Spanish Tortilla (Tortilla Española)
Traditional dish · Spanish
The quintessential Spanish potato omelet, a beloved classic made with potatoes, eggs, and onions, fried until golden and tender.
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Ingredients
- Potatoes500g
- Yellow Onion1 large
- Eggs6 large
- Olive Oil150ml
- Saltto taste
- Black Pepperto taste
Steps
- 1
Peel and thinly slice the potatoes (about 3mm thick). Finely chop the onion.
- 2
Heat olive oil in a non-stick frying pan over medium heat. Add potatoes and onion, season with salt and pepper. Cook gently, stirring occasionally, until potatoes are tender but not browned (about 15-20 minutes).
- 3
Drain the potatoes and onions, reserving some of the oil. Let them cool slightly.
- 4
In a large bowl, whisk the eggs with salt and pepper. Add the cooled potato and onion mixture and mix well.
- 5
Heat a little reserved olive oil in the same pan over medium heat. Pour in the egg and potato mixture, spreading it evenly. Cook for about 5-7 minutes, until the edges start to set.
- 6
Carefully invert the tortilla onto a plate, then slide it back into the pan to cook the other side for another 5-7 minutes, until golden brown and cooked through.
- 7
Slide the finished tortilla onto a serving plate. Let it rest for a few minutes before slicing.
