OUR RECIPES
Tortilla española (Spanish omelette)
A classic Spanish dish, the Tortilla Española is a simple yet delicious omelette made with potatoes, onions, and eggs. Often served as a tapa or a hearty meal, this dish is a staple in Spanish households and bars alike. The potatoes are cooked to perfection, soft yet slightly crispy, and bound together with rich, fluffy eggs. It’s typically enjoyed at room temperature or slightly chilled.
30 min
Ingredients
Serves 4
| Qty | |||
|---|---|---|---|
Potatoes medium-sized Onion medium-sized Eggs Olive oil Salt and pepper | 4 1 6 60ml To taste | ||
Directions
Step 1: Prepare the potatoes and onion
Peel and thinly slice the potatoes and onion. Heat olive oil in a large pan over medium heat.
Step 2: Cook the potatoes and onion
- Fry the potatoes and onion in the pan until they are soft but not brown (about 15 minutes). Stir occasionally to prevent burning.
Step 3: Beat the eggs
- In a large bowl, beat the eggs and season with salt and pepper. Once the potatoes and onion are cooked, drain them well to remove excess oil and then mix them into the eggs.
Step 4: Cook the tortilla
- Pour the mixture back into the pan, spreading it evenly. Lower the heat and cook for 5-7 minutes, until the edges begin to set. Flip the tortilla (using a plate to help) and cook for another 5-7 minutes until golden brown.
Step 5: Serve
- Let the tortilla cool slightly before cutting it into wedges. It can be served warm or at room temperature.