Tortilla Española Recipe
traditional potato, onion, egg omelet cooked to order with pimenton crema
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Ingredients
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For the Tortilla Española
For the Pimentón Crema
Method
For the Tortilla Española
- 1
- 2
Cook the Potatoes and Onion
In a large skillet, heat the olive oil over medium heat. Add the sliced potatoes and onion, season with salt and black pepper, and cook gently for about 15-20 minutes, stirring occasionally, until the potatoes are tender but not browned.
- 3
Beat the Eggs
While the potatoes and onion are cooking, crack the eggs into a large mixing bowl and whisk until well combined. Season with a pinch of salt.
- 4
Combine and Cook
Once the potatoes and onions are cooked, drain them from the oil and add them to the bowl with the beaten eggs. Mix gently to combine. Wipe the skillet clean and add a little more olive oil if needed. Heat the skillet over medium heat, pour in the egg and potato mixture, and cook for about 5-7 minutes until the bottom is set.
- 5
- 6
Serve
Once cooked, slide the tortilla onto a serving plate, allow it to cool slightly, and cut into wedges.
For the Pimentón Crema
- 7
Prepare the Crema
In a mixing bowl, combine the sour cream, smoked paprika, garlic powder, lemon juice, and salt. Mix well until smooth and all ingredients are well incorporated.
- 8
Serve
Serve the tortilla española warm with a generous drizzle of the pimentón crema on top or on the side for dipping.
