Tortilla Española Recipe
Spanish omelette with potatoes and onions.
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Ingredients
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Main Ingredients
Method
Preparation
- 1
- 2
Cook the Potatoes and Onion
In a large frying pan, heat the olive oil over medium heat. Add the sliced potatoes and onions, ensuring they are well coated in oil. Cook for about 15-20 minutes, stirring occasionally until the potatoes are soft but not browned. Season with salt.
Cooking
- 3
Beat the Eggs
In a large bowl, crack the eggs and whisk them until well beaten. Add black pepper and mix well.
- 4
- 5
Cook the Tortilla
Wipe the frying pan clean and add a little more olive oil. Heat over medium heat. Pour the egg, potato, and onion mixture into the pan. Cook for about 5-7 minutes or until the edges start to set. Use a spatula to gently lift the edges to allow uncooked egg to flow underneath.
- 6
- 7
Finish Cooking
Once both sides are golden brown and the center is set, remove from heat and let it cool for a few minutes. Slice and serve warm or at room temperature.
