This recipe captures the essence of Spanish cuisine with the iconic Tortilla Española. This savory omelet, featuring tender potatoes and onions bound by fluffy eggs, is a delightful and versatile dish, perfect as a tapa, a main course, or a satisfying snack.
Ingredients:
- 3 medium potatoes, peeled and thinly sliced
- 1 small onion, thinly sliced
- 1 tablespoon olive oil, plus extra for cooking
- 6 large eggs
- Salt and freshly ground black pepper to taste
Instructions:
- Cook the Potatoes and Onions:
- Heat olive oil in a large skillet over medium heat. Add the potatoes and onions, season with salt, and cook, stirring occasionally, until softened and golden brown, about 15-20 minutes. Drain any excess oil.
- Whisk the Eggs:
- In a large bowl, whisk together the eggs with a pinch of salt and pepper.
- Combine and Cook:
- Add the cooked potato and onion mixture to the beaten eggs and stir gently to combine.
- Heat a clean skillet with a thin layer of olive oil over medium-low heat. Pour in the egg mixture.
- Cook and Flip:
- Cook for 5-7 minutes, tilting the pan occasionally to allow the uncooked egg to flow towards the edges.
- When the bottom is set, carefully invert the tortilla onto a plate.
- Slide the tortilla back into the skillet and cook for another 3-5 minutes, or until the other side is golden brown.
- Serve and Enjoy:
- Slide the tortilla onto a serving plate and let it cool slightly before cutting into wedges.
- Enjoy the Tortilla Española hot, warm, or at room temperature, garnished with a sprinkle of parsley or a drizzle of aioli (optional).
Tips:
- Use a non-stick pan for easier flipping.
- For a thicker and denser tortilla, cook it over lower heat for a longer time.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave.
- Feel free to experiment with additional ingredients like chorizo, peppers, or cheese.