Tortilla Española (Spanish Egg and Potato Omelette) Recipe
Spanish omelette or Spanish tortilla with potatoes and onions. A traditional dish from Spain
Servings: 4
Ingredients
- 4 eggs
- 6 small potatoes diced
- 1/2 medium white onion
- Salt to taste
- Pepper to taste
- Extra Virgin Olive Oil
Instructions
- Wash and peel your potatoes, or purchase pre-cut store bought cubed potatoes usually sold in grocery stores next to the hashbrowns.
- Place olive oil in a frying pan and cook your potatoes on high heat for about 5 minutes on their own and then drop heat heat to medium add in the onions. Cook for a couple minutes.
- Stir frequently so that the potatoes don't stick to the bottom of the pan. Add additional olive oil if needed.
- Cook for a another 10 or 15 minutes until potatoes are easy to cut with a fork.
- Remove from heat and set aside.
- Beat eggs with a pinch of salt and pepper
- (Once the potatoes and onions have cooled) Add potato and onion mixture to the eggs.
- Pour 1-2 Tbsp of olive oil into a small, non-stick frying pan (approx. 9-10”) and heat on medium heat.
- Spread potatoes and onion out evenly.
- When egg is cooked around the edges (6-8 minutes), you should be able to carefully lift one side to see if it is turning brown. Don't worry that the top is not completely cooked through.
- When you are ready take your pan off the heat and with a large plate, quickly flip the egg over into the plate.
- Hopefully you used plenty of oil and nothing stuck to the pan. Put your pan back on medium heat and add a little olive oil. Slide our omelet back into the frying pan. Cook for 3 to 4 minutes.
- Turn the heat off and let sit for a couple more minutes.
Notes
You can of course make your own version and add ham, chorizo or peppers to the potato and onion mixture.