Tortilla Española 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, and season with salt. Cook gently, stirring occasionally, until the potatoes are tender and slightly golden, about 15-20 minutes.

3. 3

   Beat the Eggs

   In a large bowl, crack the eggs and whisk them together. Season with salt and black pepper.

4. 4

   Combine and Cook the Tortilla

   Once the potatoes and onions are cooked, drain them from the oil and let them cool slightly. Mix them into the bowl with the beaten eggs. Wipe out the skillet and add a little olive oil back in. Pour the mixture into the skillet and cook on medium-low heat for about 5-7 minutes, or until the bottom is set and lightly browned.

5. 5

   Flip the Tortilla

   Place a large plate over the skillet and carefully flip the tortilla onto the plate. Then slide it back into the skillet to cook the other side for another 5-7 minutes until set.

6. 6

   Serve

   Once both sides are cooked, slide the tortilla onto a serving plate. Allow it to cool slightly before slicing into wedges. Serve warm, at room temperature, or cold.