Tortilla Española
A thick Spanish omelet of slowly cooked potatoes and onion, set until creamy in the middle.
Serves 6
Prep 15 min
Cook 40 min
Ingredients
- 1 1/2 lb potatoes, peeled and sliced thin
- 1 onion, sliced thin
- 1 cup olive oil, for cooking
- 6 eggs
- 1 teaspoon salt
Steps
Step 1. Heat the oil in a deep nonstick pan over medium heat. Cook the potatoes and onion gently for 20 minutes until soft but not browned.
Step 2. Drain, keeping 2 tablespoons of oil. Mix the potatoes into the beaten eggs with the salt and rest 10 minutes.
Step 3. Heat the reserved oil in an 8-inch nonstick pan. Pour in the mixture and cook over medium-low heat for 5 minutes until set at the edges.
Step 4. Put a plate over the pan, flip the tortilla onto it, and slide it back to cook the second side for 3 to 4 minutes, until the eggs are set through.
Step 5. Rest for 10 minutes and serve warm or at room temperature.
Where this recipe comes from
Yoribang Spanish recipes by Yoribang. License: Free to use. View the original (opens in a new tab)
Original Yoribang write-ups of Spanish dishes, from tapas to rice and desserts. Spanish olive oil, smoked paprika (pimentón), sherry vinegar, and chorizo are sold in many supermarkets and specialty stores. Bomba rice is traditional for paella but short-grain rice works.