Tortilla Española (Spanish Potato Omelet)

Tortilla Española (Spanish Potato Omelet)

The tortilla is a way of life in Spain and adored by native Spaniards and tourists alike. This recipe is for the most basic and most loved of them all: Tortilla Española. It is a perfect tapas or appetizer, and makes a wonderful accompaniment to a dinner of fried peppers and sausage.

5 from 2 votes

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Course: Appetizer, Lunch, Main Course, Tapas

Cuisine: Spanish

Prep Time: 5

Cook Time: 30

Total Time: 35

Servings:

Author: My Hungry Traveler

Equipment

Large nonstick skillet
Large bowl
Rubber spatula

Ingredients

2 lbs Medium Yukon Gold potatoes
1 large Onion, chopped
Sea salt or kosher salt
Coarse black pepper
½ cup Olive oil,
6 large Eggs

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Instructions

Prep - Peel potatoes, rinse, and pat dry with paper towels. Quarter potatoes longways. Cut into thin ¼-inch pieces. Whisk eggs into a large bowl and season with salt and pepper.
Cook Vegetables: Heat olive oil for 2 minutes over medium-high heat. When hot, pour in the potatoes, spreading them out to cover the whole pan. Stir occasionally to ensure they all cook evenly. After 15 minutes, heavily salt and pepper, stir. Cook another 10 minutes until potatoes are cooked through but not crispy. In a separate pan, cook onions until the become soft, about 10 minutes. Transfer cooked potatoes and onions to bowl with eggs and mix until everything is combined. Set aside for 5 minutes.
Cook Tortilla - Reheat the same pan over medium-low heat. Pour potato - egg mixture into the pan covering the whole bottom evenly. After 2 minutes, run spatula around the outside to ensure it doesn't stick. Cook for a total of 5 minutes, shaking occasionally to ensure it's not sticking.
With a plate slightly larger than the egg pan, flip the tortilla onto the plate by placing plate over pan with one hand and flip the tortilla over onto the plate. Slide tortilla from the plate back into the pan to cook the other side for another 4-5 minutes. While cooking, compact the outer edges with a spatula to give it the classic rounded edge look.
To serve, slide onto a round platter and serve either hot or let it sit for a few hours at room temperature.

Notes

If some of tortilla sticks to the bottom of the pan during first flip, carefully scrape them up and place back on the omelet, fitting it like a puzzle piece.
To have as a lunch, serve this with a simple salad and hearty red wine.
Tortilla is often served at room temperature.

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