Tortilla Española Recipe

Name: Bodega Bars TORTILLA ESPAÑOLA Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 4 cups Potatoes; 1 medium Onion; 6 large Eggs; 1 cup Romesco Sauce; 1 cup Chili Aioli; 1 cup House Pickles; to taste Salt; to taste Black Pepper

Inspired by Bodega Bar

Time45m

Serves4

Spanish omelette, potato, onion, egg, romesco sauce, chili aioli, house pickles

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Ingredients

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Method

Preparation

Prepare the Potatoes and Onion

Peel and thinly slice the potatoes and onion. Rinse the potatoes in cold water to remove excess starch.

Cook the Potatoes and Onion

In a large skillet, heat olive oil over medium heat. Add the sliced potatoes and onion, season with salt and pepper, and cook until the potatoes are tender and golden, about 15-20 minutes. Stir occasionally to prevent sticking.

Cooking the Tortilla

Combine Eggs

In a mixing bowl, whisk the eggs together and season with salt and pepper.

Mix and Cook

Once the potatoes and onions are cooked, drain excess oil and add them to the bowl with the eggs. Mix gently to combine. Wipe the skillet clean and add a little more oil. Pour the mixture back into the skillet and cook over medium heat for about 8-10 minutes, until the bottom is set and lightly browned.

Flip the Tortilla

To flip the tortilla, place a large plate over the skillet and invert the tortilla onto the plate. Slide it back into the skillet to cook the other side for another 5-7 minutes.

Serve

Once cooked through, slide the tortilla onto a serving plate. Cut into wedges and serve warm with romesco sauce, chili aioli, and house pickles.