Tortilla Espnaola Recipe

Prepare the Ingredients

Peel and thinly slice the potatoes and onion. Dice the tomatoes and set aside. Rinse the gigandes beans if using canned.

Cook the Potatoes and Onion

In a large skillet, heat the olive oil over medium heat. Add the sliced potatoes and onion, seasoning with salt and pepper. Cook until the potatoes are tender and lightly golden, about 15-20 minutes.

Add Tomatoes and Beans

Once the potatoes and onion are cooked, add the diced tomatoes and gigandes beans to the skillet. Stir gently to combine and let cook for an additional 5 minutes.

Prepare the Egg Mixture

In a large bowl, whisk together 6 eggs and season with salt and pepper. Pour the egg mixture over the cooked vegetables in the skillet.

Cook the Tortilla

Reduce the heat to low and cover the skillet. Cook for about 10-15 minutes or until the eggs are set. You can occasionally shake the skillet to prevent sticking.

Flip the Tortilla

To flip, place a large plate over the skillet and carefully invert the tortilla onto the plate. Slide it back into the skillet to cook the other side for an additional 5 minutes.

Serve

Once cooked through, remove the tortilla from the skillet and let it cool slightly. Garnish with fresh parsley and cut into wedges to serve.