Tortilla Española (Spanish Omelet)
A thick and savory Spanish omelet made with potatoes and onions, cooked slowly in olive oil. A versatile dish that can be served warm or cold, and is perfect for sharing.
Ingredients
- 1 cup Olive Oil
- about 910 g Yukon Gold Potatoes
- 2 medium Yellow Onions
- 8 large Eggs
- 1 teaspoon Salt
- 0.5 teaspoon Black Pepper
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Peel and thinly slice the potatoes and onions.
- 2Heat olive oil in a large skillet over medium heat. Add the potatoes and onions and cook slowly, stirring occasionally, until they are very tender and slightly golden, about 20-25 minutes. Do not brown them.
- 3Drain the potatoes and onions, reserving the olive oil. Let them cool slightly.
- 4In a large bowl, whisk the eggs with salt and pepper. Add the cooled potatoes and onions and stir to combine.
- 5Heat a few tablespoons of the reserved olive oil in the same skillet over medium heat. Pour the egg mixture into the skillet.
- 6Cook the omelet for about 8-10 minutes, until the bottom is set and lightly golden. Use a spatula to loosen the edges.
- 7Place a large plate over the skillet and carefully flip the omelet onto the plate. Slide the omelet back into the skillet, uncooked side down.
- 8Cook for another 5-7 minutes, until the second side is set. The center should still be slightly soft.
- 9Slide the tortilla onto a serving plate. Let it cool slightly before slicing and serving.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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