Spanish Tortilla (Tortilla Española)
Ingredients
- • 600 g potatoes
- • 150 g onion
- • 6 item eggs
- • 150 ml olive oil
- • 2 tsp salt
Instructions
- 1
Peel and slice potatoes into thin rounds (about 3mm thick). Thinly slice the onion.
- 2
Heat olive oil in a large non-stick frying pan over medium heat. Add potatoes and onions, season with salt, and cook slowly for 20 minutes, stirring occasionally until potatoes are tender but not browned.
- 3
While potatoes cook, beat the eggs in a large bowl with a pinch of salt.
- 4
Once potatoes are done, drain them from oil using a slotted spoon (reserve the oil) and add them to the beaten eggs. Mix gently and let sit for 5 minutes.
- 5
Heat 2 tablespoons of the reserved oil in a clean 10-inch non-stick pan over medium-high heat.
- 6
Pour the egg and potato mixture into the pan, spreading evenly. Cook for 1 minute on high heat, then reduce to low and cook for 4-5 minutes until the bottom is set.
- 7
Place a large plate over the pan and carefully flip the tortilla onto the plate. Slide it back into the pan to cook the other side for 3-4 minutes.
- 8
The tortilla should be golden on the outside and slightly runny in the middle. Slide onto a serving plate and let cool for 5 minutes before slicing.
Nutrition (per serving)
Nutrition data is approximate and derived from OpenFoodFacts.org. Values may vary based on ingredients, brands, and preparation methods. Not intended as dietary or medical advice.
Chef's Note
"This humble tortilla española is Spain's most beloved comfort food - just potatoes, eggs, and onions transformed into something magical. Master the flip (use a plate!) and you'll have a versatile dish perfect for any meal, hot or at room temperature."
