Description
This classic Spanish Tortilla, also known as a Spanish omelette, combines tender slices of potatoes and sweet onions gently stewed in olive oil, then bound together with fluffy eggs and lightly cooked to golden perfection. Traditionally served warm or at room temperature, it makes a perfect tapa or light meal bursting with authentic Mediterranean flavors.
Ingredients
Scale
Vegetables
- 750 g / 1.5 lb potatoes, peeled and cut into 0.5 cm / 1/5″ thick slices
- 1 onion, sliced
Other Ingredients
- 1/2 cup / 125 ml olive oil
- 8 eggs
- Salt and pepper, to taste
- Fresh parsley, for garnish
Instructions
- Heat and stew potatoes and onion: Heat the olive oil in a non-stick frying pan over medium heat. Add the sliced onion and potatoes, then cover with a lid. Gently stew the potatoes for about 20 minutes, occasionally turning them 3 to 4 times with an egg flip, until the potatoes are soft and thoroughly cooked. Lower the heat if the potatoes begin to sizzle or brown.
- Whisk eggs: While the potatoes cook, whisk the eggs in a large bowl and season them with salt and pepper.
- Drain potatoes and onion: Once the potatoes and onions are cooked, remove them from the pan using a slotted spoon and place them into a colander to drain excess oil.
- Reduce oil in pan: Pour out most of the remaining oil from the skillet, leaving about 1 1/2 to 2 tablespoons behind to cook the omelette.
- Prepare for omelette cooking: Increase the stove heat to medium-high, and preheat the grill/broiler to high.
- Combine and cook: Return the drained potatoes and onions to the skillet. Pour the whisked eggs evenly over the top. Cook on the stove for about 5 minutes or until the underside turns a light golden color.
- Finish under grill: If the center of the omelette is still uncooked, place the skillet under the grill/broiler for 2 to 3 minutes until the center is just set.
- Rest and flip: Remove the skillet from heat and let the omelette rest for a few minutes. Then, place a serving platter over the pan and carefully flip to turn the tortilla out upside down onto the platter.
- Serve: Garnish with fresh parsley and serve the Spanish tortilla warm or at room temperature. It pairs wonderfully as part of a tapas spread.
- Enjoy: Enjoy this traditional Spanish delicacy with friends and family!
Notes
- Use a non-stick frying pan to prevent the tortilla from sticking during cooking and flipping.
- Adjust the heat carefully to avoid browning the potatoes too much during stewing.
- The tortilla is best served warm but can also be eaten at room temperature.
- For an authentic flavor, use good quality extra virgin olive oil.
- The flipping step can be tricky; using a large plate to invert helps ensure a smooth turn-out.
- Fresh parsley adds a vibrant garnish and subtle freshness but can be omitted if not preferred.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Egg Dishes
- Method: Stovetop
- Cuisine: Spanish
Keywords: Spanish Tortilla, Spanish Omelette, Potato Omelette, Tapas, Traditional Spanish Recipe, Olive Oil, Onion, Egg Dish, Mediterranean
