Tortilla Espanola Recipe

Cooking Instructions

1. 1

   Prepare the Potatoes and Onions

   Peel the potatoes and slice them thinly (about 1/8 inch thick). Slice the onion thinly as well.

2. 2

   Cook the Potatoes and Onions

   In a large skillet, heat the olive oil over medium heat. Add the sliced potatoes and onions, sprinkling with salt. Cook for about 15-20 minutes, stirring occasionally, until the potatoes are tender but not browned.

3. 3

   Drain the Oil

   Once the potatoes and onions are cooked, remove them from the heat and drain excess oil using a colander. Let cool slightly.

4. 4

   Beat the Eggs

   In a large bowl, beat the eggs and season with black pepper. Add the cooled potato and onion mixture to the eggs, folding gently to combine.

5. 5

   Cook the Tortilla

   In the same skillet, add a bit of the reserved olive oil and heat over medium-low heat. Pour in the egg mixture, spreading it evenly. Cook for about 5-7 minutes until the edges start to set.

6. 6

   Flip the Tortilla

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

7. 7

   Serve

   Once cooked through, transfer the tortilla to a serving plate. Let it cool for a few minutes before slicing. Serve warm or at room temperature.