Tortilla Española (Spanish Omelette)
Spanish omelette cooking.jpg by Lobo · CC BY 2.0
The Tortilla Española, also known as the Spanish Omelette, is a beloved staple of Spanish cuisine that delights with its simple yet rich flavors. Its tender layers of potatoes and creamy eggs create a satisfying dish that’s perfect for any meal of the day. This versatile omelette is enjoyed both as a tapa at neighborhood cafes and as a comforting family dinner.
Originating from Spain’s humble kitchen traditions, the Tortilla Española has a history rooted in rural farming. Legend suggests it was originally a shepherd’s meal, made with ingredients readily available. Over time, it gained popularity across Spain and beyond, becoming an iconic symbol of Spanish culinary culture and a must-try for food lovers worldwide.
Ingredients
- 4 large eggs
- 2 large potatoes
- 1 onion
- 1/4 cup olive oil
- Salt to taste
- Black pepper to taste
- Optional: chopped parsley for garnish
Instructions
- 1
Peel the potatoes and cut them into thin, even slices.
- 2
Thinly slice the onion.
- 3
Heat olive oil in a large, non-stick skillet over medium heat.
- 4
Add the potatoes and onion to the skillet, seasoning with a pinch of salt. Cook gently, stirring occasionally, until potatoes are tender but not browned, about 10-15 minutes.
- 5
In a mixing bowl, beat the eggs with a pinch of salt and pepper.
- 6
Drain excess oil from the potatoes and onions, then add them to the beaten eggs. Mix well to combine.
- 7
Remove any excess oil from the skillet, leaving just a thin coating.
- 8
Pour the egg mixture back into the skillet, spreading evenly.
- 9
Cook over medium heat until the edges are set and golden, about 5-7 minutes. Use a spatula to occasionally loosen the edges.
- 10
Carefully flip the omelette onto a plate, then slide it back into the skillet to cook the other side for another 3-4 minutes, until fully cooked and lightly browned.
- 11
Transfer to a serving plate, garnish with chopped parsley if desired, and let it rest for a few minutes before slicing.
- 12
Serve warm or at room temperature, cut into wedges.