Tortilla Española

Tortilla Española, also known as Spanish omelette, is a classic dish that’s simple yet delicious. Here’s a recipe to prepare Tortilla Española at home for four people

Ingredients:

• 6 large eggs
• 4 medium potatoes, peeled and thinly sliced
• 1 large onion, thinly sliced
• 1 cup olive oil (for frying)
• Salt, to taste

Instructions:

1. Prepare the Potatoes and Onions:

1. Heat Oil: In a large skillet, heat the olive oil over medium heat.
2. Fry Potatoes and Onions: Add the sliced potatoes and onions to the skillet. Fry gently, stirring occasionally, until the potatoes are tender and slightly golden but not crispy, about 15-20 minutes.
3. Drain: Using a slotted spoon, remove the potatoes and onions from the oil and place them on a plate lined with paper towels to drain. Reserve the oil for later use.

2. Prepare the Egg Mixture:

1. Beat Eggs: In a large bowl, beat the eggs with a pinch of salt until well combined.
2. Combine: Add the drained potatoes and onions to the beaten eggs. Gently mix to coat the potatoes and onions with the egg mixture. Let it sit for about 10 minutes.

3. Cook the Tortilla:

1. Heat Oil: In a clean, smaller non-stick skillet (about 8-10 inches), heat 2-3 tablespoons of the reserved olive oil over medium heat.
2. Pour Mixture: Pour the egg, potato, and onion mixture into the skillet. Spread it out evenly with a spatula.
3. Cook: Cook on medium-low heat until the edges start to set and the bottom is golden brown, about 5-7 minutes. Shake the pan occasionally to prevent sticking.

4. Flip the Tortilla:

1. Prepare to Flip: Place a large plate over the skillet. Carefully flip the tortilla onto the plate.
2. Return to Skillet: Add another tablespoon of the reserved oil to the skillet. Slide the tortilla back into the skillet, uncooked side down.
3. Cook Other Side: Cook for another 5-7 minutes, until the tortilla is cooked through and golden brown on both sides.

5. Serve:

1. Cool Slightly: Allow the tortilla to cool for a few minutes in the skillet.
2. Slice and Serve: Slide the tortilla onto a serving plate. Cut it into wedges or squares and serve warm or at room temperature.

Tips:

• Potato Slices: Ensure the potato slices are thin and uniform for even cooking.
• Onions: Some variations of Tortilla Española omit onions, so feel free to adjust based on your preference.
• Oil: Use a mild olive oil for frying to avoid overpowering the flavors.
• Flipping: If flipping the tortilla seems daunting, you can also finish cooking it in a preheated oven set to 350°F (175°C) for about 10 minutes.

Enjoy your homemade Tortilla Española