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Tortilla Espanola
Created by: Howcan Team
Ingredients
- 4 large potatoes, thinly sliced
- 1 onion, thinly sliced
- 6 eggs
- 1 cup olive oil
- Salt to taste
Instructions
- In a large skillet, heat the olive oil over medium heat.
- Add the sliced potatoes and onions to the skillet, and cook until the potatoes are tender, about 10 minutes. Stir occasionally to prevent sticking.
- Using a slotted spoon, transfer the cooked potatoes and onions to a large bowl, leaving the remaining oil in the skillet.
- In a separate bowl, beat the eggs and season with salt.
- Add the cooked potatoes and onions to the beaten eggs, and mix well to combine.
- Return the skillet to the heat and add 2 tablespoons of the reserved olive oil.
- Pour the potato and egg mixture into the skillet, spreading it out evenly.
- Cook over medium heat for 5-7 minutes, or until the edges start to set and the bottom is golden brown.
- Place a large plate over the skillet and carefully flip the tortilla onto the plate.
- Add the remaining olive oil to the skillet, then slide the tortilla back into the skillet to cook the other side for an additional 5-7 minutes, or until golden brown and set.
- Transfer the tortilla to a serving plate and allow it to cool for a few minutes before slicing and serving. Enjoy!
Tortilla Espanola, also known as Spanish omelette, is a traditional Spanish dish dating back to the 19th century. It consists of eggs, potatoes, and onions, cooked in olive oil. This iconic dish has its roots in the rural regions of Spain, where it was a popular meal among farmers and laborers. Today, it is a staple in Spanish cuisine and can be found in tapas bars and restaurants across the country. The key to a perfect tortilla Espanola lies in the quality of the ingredients and the cooking technique. Some renowned chefs, like Ferran Adria, have put their own modern twist on this classic dish. In Spain, the best versions of tortilla Espanola can be found in regions like Galicia, Basque Country, and Catalonia, where each area adds its own unique touch to the recipe. The dish is best enjoyed with a glass of Spanish wine, and it's a must-try for anyone visiting Spain.
40 min
4 servings
320 calories
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