Tortilla Española, also known as a Spanish omelette, is a thick egg omelette made with potatoes and fried in olive oil.
You can eat it hot or cold. For breakfast, lunch, dinner or a snack. The thickness of the omelette varies, but I made mine on the thin side due to the size of the skillet I used.
- 6 eggs
- 1 3/4 cup olive oil
- 1 1/2 pounds potatoes, sliced
- 2 cups onion, diced
- 1 TBSP salt
- 1 TBSP paprika
- 1 TBSP freshly ground pepper
- Heat the oil in a 10-inch skillet over medium-low heat. Add the potatoes and cook, stirring frequently for about 10 minutes.
- Stir in the the onions and salt. Continue to cook until vegetables are tender (about 20 more minutes).
- Drain all but two tablespoons of the oil and transfer the vegetables to a bowl.
- Wipe the skillet clean.
- In a medium mixing bowl, beat the eggs, paprika, salt and pepper together and stir in the vegetables.
- Heat one tablespoon of the oil in the skillet over medium-low heat.
- Pour the egg mixture into the skillet and cook until set (about 6 minutes).
- Loosen the sides with a spatula, place a plate facedown over the skillet and invert the tortilla.
- Heat remaining oil in the skillet over low heat. Slide in the tortilla (cooked side up). Cook for 3 more minutes then slide back onto plate.
- Cool slightly before serving.
Obviously, inverting the tortilla is the hardest part of this recipe. It really helps to make sure all of the potatoes are cooked into the egg mixture so that the Tortilla Española holds together.
I may be in the minority, but I prefer this dish served chilled. It goes great with a glass of white wine.