Tortilla (Spanish Omelet)
Are you ready to embark on a culinary adventure? Today, we're exploring the rich flavors of Spain with a recipe that has stood the test of time: the Spanish Tortilla. Join me in my kitchen as we unlock the secrets to creating this classic dish that will impress your family and friends.
Equipment
- 1 medium saucepan or skillet
- 1 bowl
Ingredients
- 1⁄2 cup extra-virgin olive oil
- 1 pound potatoes
- 1 white onion, chopped
- 3 tablespoons flat-leaf parsley, chopped
- 6 eggs, beaten
Instructions
- Slice the potatoes thick. Keep the skin if you prefer.
- Add the olive oil to a medium saucepan or skillet and heat it over medium heat.
- Add the potatoes and onions; stir and partially cover. Cook for 30 minutes until the potatoes soften, stirring occasionally.
- Drain the oil from the onions and potatoes and transfer them to a bowl. Keep the drained oil.
- Add the eggs to the potatoes; add the parsley and mix well.
- Grease a medium saucepan or skillet with a little drained oil and heat it over medium heat.
- Add the potato mixture and spread evenly to shape it into an omelet. Cook on one side until the eggs are set.
- Flip and cook until well set.
- Flip a couple of times more to cook evenly.
- Serve warm.
Video
Notes
Once your Tortilla is cooked to perfection, let it rest for a few minutes before slicing. This allows the flavors to meld together and makes it easier to handle. Serve it warm or at room temperature with a side of crusty bread and a fresh green salad. Bon appétit!