Description
This classic Spanish Tortilla features tender potatoes and fluffy eggs, making it a versatile dish suitable for any meal. Enjoy it warm, at room temperature, or cold, perfect for breakfast, lunch, or as a delightful tapas-style appetizer.
Ingredients
Scale
- 4 large eggs
- 2 medium-sized potatoes (Yukon Gold or Russet)
- 1 medium onion (optional, for added flavor)
- Salt, to taste
- Freshly ground black pepper, to taste
- Olive oil (about 1/2 cup, plus more for frying)
Instructions
- Peel the potatoes and slice them thinly (about 1/8 inch thick). A mandoline can be used for uniform slices.
- If using, peel and slice the onion thinly.
- In a large skillet, pour enough olive oil to cover the bottom and heat over medium heat.
- Add the sliced potatoes and onion (if using) to the skillet, stirring gently to coat in oil. Season with a pinch of salt.
- Cook for 15-20 minutes, stirring occasionally, until the potatoes are tender and slightly golden. Reduce heat if they brown too quickly.
- Remove from heat and drain excess oil into a bowl, letting the potatoes cool slightly.
- In a large mixing bowl, crack the eggs and whisk until well combined and slightly frothy.
- Season the eggs with salt and freshly ground black pepper to taste.
- Gently fold the cooled potatoes and onion into the egg mixture, being careful not to break the potatoes too much.
- In the same skillet, add about 2 tablespoons of olive oil and heat over medium heat.
- Pour the potato and egg mixture into the skillet, spreading it evenly.
- Cook for 5-7 minutes until the edges set and the bottom is golden brown.
- To flip, place a large plate over the skillet, invert the skillet to land the tortilla on the plate, then slide it back into the skillet uncooked side down.
- Cook for another 5-7 minutes until the second side is golden brown and the center is set. Adjust cooking time for desired firmness.
- Slide the cooked tortilla onto a serving plate and let it cool for a few minutes before slicing.
- Cut into wedges or squares for serving.
- Serve warm, at room temperature, or cold, with a side salad or crusty bread. Drizzle with olive oil or sprinkle with fresh herbs for added flavor.
- Enjoy your homemade Spanish tortilla!
Notes
- Leftovers can be stored in the refrigerator for a few days and are delicious cold or reheated.
- Customize the tortilla by adding other ingredients like bell peppers, chorizo, or cheese.
- Prep Time: 15 minutes
- Cook Time: 25 minutes