Tortilla Española (Spanish Omelette)

Name: Tortilla Española (Spanish Omelette)
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 1.5 large Egg; 150 G Waxy Potatoes; 0.25 medium Onion; 50 ML Extra Virgin Olive Oil; 0.25 TSP Salt

Tortilla Española is a simple, comforting Spanish omelette made with tender potatoes and sweet onions slowly cooked in olive oil, then bound together with fluffy eggs. Golden on the outside and soft inside, it's perfect for breakfast, a light lunch, or a tapas spread.

Tortilla Española is a simple, comforting Spanish omelette made with tender potatoes and sweet onions slowly cooked in olive oil, then bound together ... Show more

4.6

•⏳40min•👨‍🍳Medium

vegetarian

~0,50€ / serving

low calorie

healthy

meal prep

one pot

gluten free

Method

Wash the vegetables

Rinse the Waxy potatoes and the Onion under cool water to remove any dirt, then pat them dry. Dry vegetables are easier to slice neatly and help prevent splattering later.

Peel and slice

Peel the potatoes, then slice them into very thin, even rounds about 1/8 inch thick; if some slices are wide, cut them into half-moons. Peel the onion, trim the ends, and slice it thinly too so it softens at the same rate as the potatoes.

Heat the oil

Pour the extra virgin olive oil into a small nonstick or well-seasoned skillet and place it over medium-low heat. Let it warm for 1 to 2 minutes, until it looks fluid and shimmery but is not smoking.

Soften the vegetables

Add the potatoes and onion to the olive oil and stir well so all the slices are coated. Cook gently for 10 to 12 minutes, stirring every couple of minutes, until the potatoes are fully tender and the onion is soft and sweet; you want little to no browning, so lower the heat if the edges start coloring too fast.

Whisk the eggs

Crack the eggs into a medium bowl, add the salt, and whisk until the yolks and whites are completely blended and just slightly frothy.

Drain and combine

Use a slotted spoon to lift the potatoes and onion out of the skillet, letting most of the olive oil drip back into the pan. Fold the warm vegetables into the eggs and let the mixture sit for 5 minutes so the potatoes begin absorbing the egg and the finished tortilla stays creamy inside.

Cook the first side

Pour off all but a thin film of olive oil from the skillet, return it to medium-low heat, and add the egg mixture. Spread everything into an even layer and give the pan a gentle shake to keep it from sticking, then cook for 3 to 4 minutes, until the edges are set and the top is still a little loose.

Flip and finish

Run a spatula around the edge, set a flat plate over the skillet, and carefully invert the tortilla onto the plate. Slide it back into the skillet and cook the second side for 2 to 3 minutes, until the center is just set but still tender when lightly pressed.