Check out this classic Spanish tortilla espanola recipe
The Spanish tortilla, or tortilla espanola, is a beloved Spanish dish. Made with eggs, potatoes, and onions, it's a simple, satisfying meal that can be served hot or cold. Often featured as a tapa in Spanish cuisine, the tortilla holds cultural importance and is a staple in Spain. Ready to cook? Let's bring the flavors of Spain to your kitchen.
Gather the following ingredients
For this traditional Spanish tortilla, the ingredients are straightforward. You will need six large eggs, one pound of thinly sliced peeled potatoes, and one large onion, also thinly sliced. These will be cooked in three-fourth cups of olive oil. Season the mix with salt to your liking. Optionally, have some chopped parsley on hand for garnish, adding a fresh touch to the finished dish.
Preparing the potatoes and onions
Begin by heating the olive oil in a large frying pan over medium heat. Add the sliced potatoes and onions, ensuring they are coated in oil. Cook them for about 20 minutes until they are tender but not browned, stirring occasionally to prevent sticking. Once done, remove from heat and strain the oil (which you can save for later use).
Whisking the eggs
Crack six large eggs into a bowl and whisk them vigorously until they are well beaten. Sprinkle in salt to taste. Then, gently fold in the warm, cooked potatoes and onions into the egg mixture. This allows the flavors to blend without breaking the tender slices of potato. Stir carefully to ensure an even distribution of ingredients without overmixing.
Cooking the tortilla
In a non-stick frying pan over medium heat, pour just enough of the reserved olive oil to coat the bottom of the pan. Once hot, add the egg mixture. Cook for about four minutes until it starts setting around the edges and then reduce heat to low. Using a spatula, gently lift around edges to ensure it's not sticking.
Flipping and finishing
Once set but still slightly runny on top, place a large plate over the pan and carefully flip the tortilla onto it. Slide it back into the pan to cook on the other side for another three to four minutes or until fully set. Transfer onto a serving plate and let it cool slightly before cutting into wedges.
