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Tortilla Espanola, or Spanish omelette, has a few key ingredients. The main ones are eggs, potatoes, and onions. You need four large eggs for a rich flavor. Next, use two medium-sized potatoes. Peel and slice them thin. The potatoes provide the heartiness of the dish. A medium onion, finely chopped, adds sweetness.

Tortilla Espanola - Spanish Egg and Potato Omellet

Discover the delicious world of Tortilla Espanola, a savory Spanish egg and potato delight that’s simple to make and bursting with flavor. This step-by-step guide covers essential ingredients, cooking techniques, and creative variations to elevate your dish. Whether you enjoy it warm or as a delightful tapa, Tortilla Espanola is perfect for any occasion. Click through to explore the full recipe and start your culinary adventure today!
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Ingredients
  

4 large eggs

2 medium-sized potatoes, peeled and thinly sliced

1 medium onion, finely chopped

1/4 cup olive oil

Salt, to taste

Freshly ground black pepper, to taste

Fresh parsley or chives for garnish (optional)

Instructions
 

In a large frying pan, heat the olive oil over medium heat. Once hot, add the sliced potatoes and onions, ensuring they are evenly spread out. Season with a pinch of salt.

    Cook the potatoes and onions gently, stirring occasionally, for about 15-20 minutes, or until the potatoes are tender and lightly golden but not crispy.

      While the potatoes are cooking, crack the eggs into a large mixing bowl. Season with salt and pepper, and whisk until well combined.

        Once the potatoes and onions are done, transfer them to the bowl with the eggs using a slotted spoon, allowing excess oil to drain off.

          Gently fold the potato and onion mixture into the eggs until evenly coated. Be careful not to break the potatoes.

            Return the skillet to the heat and add a tablespoon of the reserved olive oil from cooking the potatoes. Ensuring it’s hot, pour the egg, potato, and onion mixture into the pan. Spread it out evenly.

              Cook on medium-low heat for about 5-7 minutes, or until the bottom is set and lightly golden.

                To flip the tortilla, place a large plate over the skillet. Carefully flip the skillet to transfer the tortilla onto the plate. Slide it back into the pan to cook the other side, adding more oil if necessary. Cook for another 5-7 minutes, until set through.

                  Remove from heat and let it cool for a few minutes before slicing into wedges.

                    Garnish with freshly chopped parsley or chives if desired. Serve warm or at room temperature.

                      Prep Time: 10 min | Total Time: 40 min | Servings: 4