Spanish Tortilla
A traditional Spanish omelette made with potatoes and eggs, perfect for any meal or as part of a tapas spread.
Ingredients
Main ingredients
- 750 g 750 g / 1.5 lb potatoes (peeled and cut into 0.5cm / 1/5" thick slices) For best results, use starchy potatoes.
- 1 unit 1 onion (sliced) Optional, can be omitted for a plain tortilla.
- ½ cup 1/2 cup / 125 ml olive oil Use high-quality olive oil.
- 8 units 8 eggs Whisked before adding to the cooked potatoes.
- to taste unit Salt and pepper Season to personal preference.
- to garnish unit Fresh parsley Optional for garnish.
Instructions
Preparation
- Heat the olive oil in a non-stick fry pan over medium heat.
- Add the sliced onion and potatoes, then gently turn them over.
- Cover the pan with a lid and stew the potatoes for about 20 minutes, turning 3 or 4 times until soft.
- Whisk the eggs in a bowl and season with salt and pepper.
- Once the potatoes are cooked, use a slotted spoon to remove them from the pan and let them drain in a colander.
- Pour out most of the remaining oil in the skillet, leaving about 1.5 to 2 tablespoons.
Cooking
- Increase the stove temperature to medium-high and turn the grill/broiler to high.
- Return the potatoes to the skillet and pour the whisked eggs over them. Cook for about 5 minutes until the underside is light golden.
- If the center appears uncooked, place the omelette under the grill/broiler for a couple of minutes until just set.
Serving
- Remove the tortilla and let it rest for a few minutes.
- To serve, place a serving platter on top of the fry pan and flip it over to turn out the omelette upside down.
Notes
Store leftovers in an airtight container in the refrigerator for 3-4 days. Serve warm or at room temperature. Can be garnished with fresh parsley.