Tortilla Española
The Spanish omelette — potatoes and egg cooked in olive oil, perfected for centuries.
Total time
50 min
Prep
15 min
Cook
35 min
Difficulty
medium
Cuisine
Spanish
vegetariangluten-free
Ingredients
6large eggs
600gfloury potatoes, thinly sliced
1large onion, thinly sliced
200mlolive oil
saltto taste
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Instructions
1
Heat oil in a 24cm non-stick pan. Gently cook potato and onion on medium heat 25 minutes — they should soften, not fry.
2
Drain potatoes, reserve oil.
3
Beat eggs well. Fold in warm potatoes and onion. Season generously.
4
Return 2 tbsp oil to pan on medium heat. Add egg-potato mixture.
5
Cook 5–6 minutes until bottom is golden and top is barely set.
6
Flip using a plate. Return to pan, cook 3 more minutes.
7
Cool slightly. Serve at room temperature.
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