Spanish Potato Omelette (Tortilla Española) Recipe

The Spanish Potato Omelette, also known as Tortilla Española or Tortilla de Patatas, is a classic Spanish dish. It’s a simple yet delicious combination of potatoes, onions, and eggs, cooked together to create a thick, hearty omelette. This dish can be served warm or cold and is perfect for any meal of the day.

Ingredients

  • 4 large potatoes (about 1.5 lbs or 700g), peeled and thinly sliced
  • 1 large onion, thinly sliced
  • 6 large eggs
  • 1 cup (240ml) olive oil (for frying)
  • Salt, to taste
  • Optional: Freshly ground black pepper, chopped parsley for garnish

Instructions

  1. Prepare the Ingredients:
  • Peel and thinly slice the potatoes.
  • Peel and thinly slice the onion.
  1. Cook the Potatoes and Onions:
  • Heat the olive oil in a large, non-stick frying pan over medium heat.
  • Add the sliced potatoes and onions to the pan. The oil should cover the potatoes and onions. Cook them slowly, stirring occasionally, until the potatoes are tender but not browned, about 15-20 minutes.
  • Use a slotted spoon to remove the potatoes and onions from the oil and transfer them to a large bowl. Let them cool slightly. Reserve the oil for later use.
  1. Beat the Eggs:
  • In a separate bowl, beat the eggs with a pinch of salt (and pepper, if using).
  • Add the slightly cooled potatoes and onions to the beaten eggs and mix well.
  1. Cook the Omelette:
  • Heat a small amount of the reserved oil in the frying pan over medium-high heat.
  • Pour the potato-egg mixture into the pan, spreading it out evenly. Lower the heat to medium and cook until the edges start to set, about 5-7 minutes.
  • Carefully place a large plate over the pan and invert the omelette onto the plate. Add a little more oil to the pan if needed, then slide the omelette back into the pan to cook the other side. Cook for an additional 5-7 minutes, or until the omelette is fully set and golden brown.
  1. Serve:
  • Once cooked, slide the omelette onto a serving plate. Let it cool slightly before cutting into wedges.
  • Garnish with chopped parsley if desired. Serve warm or at room temperature.

Enjoy your authentic Spanish Potato Omelette!

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