Spanish Tortilla Española
Spain's iconic potato omelette: thick, golden, and creamy in the center. Served at room temperature in tapas bars across Spain.
Ingredients
- 2 lbs potatoes, peeled and thinly sliced
- 1 large onion, thinly sliced
- 8 large eggs
- 1 cup olive oil
- Salt
Instructions
-
1
Heat olive oil in a non-stick skillet over medium heat. Add potatoes and onions, salt generously.
-
2
Cook gently for 25-30 minutes, stirring occasionally, until potatoes are soft (not browned).
-
3
Drain potatoes (reserve oil). Beat eggs, add the warm potatoes, mix gently. Let sit 5 minutes.
-
4
Return 2 tbsp of the reserved oil to the skillet. Pour in the egg-potato mixture. Cook over medium-low heat for 5 minutes until edges set.
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5
Place a plate over the pan and flip the tortilla. Slide back in to cook the other side for 3-4 minutes. Center should still be slightly soft. Serve at room temperature.
