Spanish Potato Omelette “Tortilla Española”
This popular Spanish tortilla espanola creates total tourist confusion in bars all over Spain. You think you know what a tortilla is? Well, in Spain, it’s not that flat thing you wrap burritos in! It’s a Spanish Potato Omelette, better known as a Tortilla Española. It’s very simple to make with only three ingredients and popular as a Spanish side dish, Spanish appetizer or even a Spanish main dish for breakfast, lunch or a light dinner.
Ingredients
Instructions
Heat the olive oil in a pan over medium heat. Add the sliced onions and cook until caramelized.
Meanwhile, slice the potatoes thinly using a mandoline for even cooking.
Drain the caramelized onions and set them aside. Add the sliced potatoes to the pan with the remaining oil and cook for about 5 minutes, or until the potatoes are cooked through.
Drain the cooked potatoes and reserve the oil for another use. Transfer the potatoes to a bowl with the caramelized onions.
Add the beaten eggs to the bowl and let the mixture set for about 5 minutes.
Heat a non-stick pan over medium-high heat. Spread the potato and egg mixture evenly in the pan.
Cook for about 5 minutes, making sure it doesn’t stick to the sides of the pan.
Carefully flip the tortilla using a plate or lid to cover the pan, and slide it back into the pan to cook the other side.
Cook for a few more minutes until the tortilla is fully set and cooked through.
Slide the tortilla out of the pan onto a plate and serve hot or at room temperature.
And if you want to learn more details about how easy it is to make this dish, just click on the video below and watch it now!
