Description
Classic Spanish tortilla, or potato omelette, is surprisingly easy to make at home. Serve warm with crusty bread and a glass of Rioja.
Ingredients
Scale
- 2 medium sized potatoes
- 1 medium sized onion
- extra virgin olive oil
- 4 medium eggs
- salt and pepper
Instructions
- Peel potatoes and cut into thin slices width-wise; place into a bowl and mix with a little salt.
- Peel and cut onion into long, thin slices.
- Heat about 1/4 to 1/2 inch of olive oil in a large frying pan over medium heat.
- Slightly brown the onions, separating the slices using a wooden spoon.
- Once the onions are slightly browned, add potatoes; stir often.
- Cook until potatoes soften and are semi-transparent; remove from heat.
- Beat eggs in a medium-sized bowl.
- Using a slotted spoon, scoop out the onions and potatoes, draining them of the olive oil; place in a bowl with the beaten eggs and mix until just combined with a few dashes of salt.
- Thoroughly coat a separate small to medium frying pan with some of the leftover olive oil; heat over medium heat.
- Pour the potato, onion, and egg mixture into the pan, forming it into the round shape of the pan with a fork.
- Cook for 3-5 minutes or until the bottom of the tortilla is golden brown (use a spatula to lift up the bottom and check).
- Once the bottom is cooked, cover the pan with a lid, flip the tortilla over, and gently place it back into the small pan to finish cooking the other side for 3-5 minutes.
- Serve warm with bread or sliced chorizo and add salt to taste.
Notes
- For perfectly cooked potatoes, ensure they are thinly sliced and evenly cooked before adding the eggs. Overcooked potatoes will result in a dry tortilla.
- To prevent sticking, use a non-stick pan and ensure it’s well-oiled before adding the egg mixture. A heavy-bottomed pan is ideal for even cooking.
- Leftover tortilla can be stored in the refrigerator for up to 3 days. Reheat gently in a pan or microwave, adding a touch of olive oil if needed to maintain moisture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Pan-Frying
- Cuisine: Spanish
Nutrition
- Serving Size: 1/2 tortilla
- Calories: 350
- Sugar: 2
- Sodium: 300
- Fat: 25
- Saturated Fat: 5
- Unsaturated Fat: 18
- Carbohydrates: 20
- Fiber: 3
- Protein: 10
- Cholesterol: 150