Description
A traditional Spanish Tortilla, or Spanish omelette, made with tender potatoes, sweet onions, and fluffy eggs cooked slowly in olive oil. This versatile dish can be enjoyed warm or at room temperature, perfect as a tapa or light meal.
Ingredients
Scale
Vegetables
- 750 g / 1.5 lb potatoes, peeled and cut into 0.5cm / 1/5″ thick slices
- 1 onion, sliced
Other Ingredients
- 1/2 cup / 125 ml olive oil
- 8 eggs
- Salt and pepper, to taste
- Fresh parsley, for garnish
Instructions
- Cook Potatoes and Onion: Heat olive oil in a non-stick frying pan over medium heat. Add the sliced onion and potato slices. Place a lid on the pan and gently stew the potatoes and onions for about 20 minutes, turning them 3 to 4 times using an egg flip, until the potatoes are soft and fully cooked. Adjust heat if they begin to brown or sizzle too much.
- Whisk Eggs: While the potatoes cook, whisk the eggs in a bowl and season with salt and pepper.
- Drain Potatoes and Onion: Once cooked, use a slotted spoon to transfer the potatoes and onions into a colander to drain excess oil.
- Prepare Pan for Omelette: Pour out most of the oil from the skillet, leaving about 1 1/2 to 2 tablespoons behind. Increase the stove heat to medium-high and preheat the grill/broiler to high.
- Combine and Cook Omelette Base: Return the drained potatoes and onions to the skillet, then pour the whisked eggs over them evenly. Cook for about 5 minutes or until the underside turns a light golden color.
- Set the Centre: If the center is still runny, place the skillet under the grill/broiler for a couple of minutes until the top is just set and cooked through.
- Flip the Omelette: Remove the omelette from heat and let it rest for a few minutes. Place a serving platter on top of the frying pan and carefully invert the pan to turn the omelette out onto the platter, flipping it upside down.
- Serve: Serve the Spanish Tortilla warm or at room temperature, garnished with fresh parsley. It makes an excellent tapa or light meal.
- Optional Serving Suggestion: Serve as part of a tapas spread to enjoy with friends and family.
Notes
- The potatoes should be sliced evenly to ensure uniform cooking.
- Using a non-stick pan helps with easy flipping and prevents sticking.
- Adjust salt to taste according to preference.
- Olive oil not only cooks the potatoes gently but also imparts rich flavor.
- The resting period after cooking helps the tortilla set firmly for easier handling.
- This dish can be served warm or at room temperature, making it ideal for parties and picnics.
