Spanish Omelet—Tortilla Española
A savory Spanish potato and onion omelet, traditionally enjoyed as a tapa or light meal, is known as tortilla de patata.
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Instructions
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Peel and thinly slice potatoes to 1/8-inch thick. Combine sliced potatoes and onions in a bowl with salt.
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Heat 1 1/2 cups olive oil in a large, heavy nonstick frying pan over medium-high heat. Add the potato-onion mixture, spreading evenly, and cook slowly until tender and creamy.
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Once potatoes are tender, remove from heat, drain oil, and let cool.
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Beat eggs in a large bowl. Pour beaten eggs over the cooled potato-onion mixture, mix well, and let sit for 5 minutes.
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Heat 1-2 tablespoons of remaining olive oil in a 9- or 10-inch non-stick pan over medium heat. Add the egg mixture, spreading evenly, and cook until the edges brown and the inside is still runny.
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Remove pan from heat. Invert the partially cooked omelet onto a large plate by placing the plate over the pan and flipping.
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Return the pan to the stove, add a small amount of remaining oil, and warm for 30 seconds.
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Slide the omelet back into the pan, shape the sides, and cook for 3-4 minutes. Turn off heat and let sit for 2 more minutes.
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Transfer to a cutting board and slice into 6-8 pieces.