📷 : Tortilla española con patatas y cebolla.jpg (CC BY 4.0, Juan Em) · CC BY 4.0, Juan Em · via Wikimedia Commons

Starter · Spain · Madrid

Tortilla Española 🥘

Name: Tortilla Española
Prep time: 16 min
Cook time: 24 min
Total time: 40 min
Yield: 2-4 servings
Cuisine: Spanish
Ingredients: 600g waxy potatoes, thinly sliced; 1 large onion, thinly sliced; 6 large eggs; 200ml olive oil; Salt to taste

Spain's beloved thick omelette of slow-cooked potatoes and sweet onion bound in golden egg, served at room temperature in wedge after wedge. Every Spanish bar has its own version, and every Spaniard argues about whether the onion belongs.

Madrid Spanish ⏱ 40 min Easy

Method

1

Warm the olive oil in a deep pan and poach the potatoes and onion gently for 20-25 minutes until fully tender, never browned.
2

Drain the vegetables well and fold them into the beaten, generously salted eggs; rest 10 minutes.
3

Pour back into a hot pan with a thin film of oil and cook over medium heat 5-6 minutes until the base is set.
4

Slide onto a plate, invert the pan over it, flip, and cook the other side 4-5 minutes until just barely moist inside. Cool slightly and serve in wedges.

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Tortilla Española 🥘

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