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A Match Made in Heaven — Tortilla Española and Rioja Wine


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  • Author: Marisel Salazar
  • Yield: 2 1x

Description

Tortilla española, or omelette, is quintessential Spanish fare. It can be found in bars and upscale restaurants in Spain. It is so easy to make at home, too.


Ingredients

Scale
  • 2 medium sized potatoes
  • 1 medium sized onion
  • extra virgin olive oil
  • 4 medium eggs
  • salt and pepper to taste

Instructions

  1. Peel potatoes and cut into thin slices width-wise; place into a bowl and mix with a little salt.
  2. Peel and cut onion into long, thin slices.
  3. Heat about 1/4 to 1/2 inch of olive oil into the large frying pan on a medium level flame.
  4. Slightly brown the onions, separating the slices using a wooden spoon. Tip: The oil is ready when you throw in a little slice of onion and bubbles form around it.
  5. Once the onions are slightly browned, add potatoes; stir often.
  6. Cook until potatoes soften and are semi-transparent; remove from heat.
  7. Beat eggs in the medium-sized bowl.
  8. Using a slotted spoon, scoop out the onions and potatoes, draining them of the olive oil; place in bowl with the beaten eggs and mix until just combined with a few dashes of salt.
  9. Thoroughly coat a separate small to medium frying pan using some of the leftover olive oil from the potatoes and onions; heat on a medium level flame.
  10. Pour the potato, onion and egg mixture into the pan, forming it into the round shape of the pan with a fork.
  11. Cook for 3-5 minutes or until bottom of tortilla is golden brown (use a spatula to lift up the bottom and check).
  12. Once the bottom is cooked, cover the pan with a lid, flip the tortilla over onto the top and gently place back into the small pan to finish cooking the other side, 3-5 minutes.
  13. Serve warm with bread or sliced chorizo and add salt to taste. And of course, a glass of rioja.
  • Category: Side, Main
  • Cuisine: Spanish
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