Imagine a dish so simple yet so extraordinary that it captures the entire essence of Spanish home cooking in just one bite. The Tortilla Española is not just an omelette; it's a culinary masterpiece that transforms humble ingredients into a mouthwatering experience that will transport you straight to the sun-drenched streets of Spain. Whether you're a cooking novice or a seasoned chef, this recipe promises to elevate your kitchen skills and impress everyone at your dining table with its golden, crispy exterior and creamy, tender interior.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Spanish
Serves: 4 servings
Ingredients
- 4 large potatoes
- 6 large eggs
- 1 onion (optional)
- Salt to taste
- Olive oil for frying
Instructions
- Begin by preparing your ingredients. Peel the potatoes and rinse them under cold water to remove any dirt. Pat them dry with a kitchen towel.
- Using a sharp knife or a mandoline, slice the potatoes into thin rounds, about 1/8 inch thick. If you are using an onion, slice it thinly as well.
- In a large, non-stick frying pan, heat a generous amount of olive oil over medium heat. You want enough oil to cover the bottom of the pan and come up the sides slightly.
- Once the oil is hot, add the sliced potatoes (and onions, if using) to the pan. Stir gently to coat the potatoes in oil, then reduce the heat to low. Cook the potatoes slowly, stirring occasionally, for about 15 minutes or until they are tender but not browned.
- While the potatoes are cooking, crack the eggs into a large mixing bowl. Add a pinch of salt and whisk the eggs until they are well combined and slightly frothy.
- Once the potatoes are cooked, drain them from the oil using a slotted spoon, allowing any excess oil to drip off. Let them cool for a minute, then gently fold the potatoes (and onions) into the beaten eggs, ensuring they are evenly coated.
- In the same frying pan, add a little more olive oil if necessary and increase the heat to medium-high. Once the oil is hot, pour the potato and egg mixture into the pan, spreading it out evenly.
- Cook the omelette for about 5-7 minutes, or until the bottom is set and golden brown. You can gently shake the pan to prevent sticking.
- To flip the omelette, place a large plate over the pan and carefully invert the omelette onto the plate. Then slide it back into the pan to cook the other side for an additional 5 minutes.
- Once both sides are cooked and the omelette is firm, remove it from the pan and let it cool for a few minutes before slicing.
- Serve the Tortilla Española warm or at room temperature, cut into wedges. Enjoy your delicious Spanish-style potato omelette!
Tips
- Use starchy potatoes like Yukon Gold for the best texture and consistency.
- Slice potatoes uniformly to ensure even cooking.
- Cook potatoes on low heat to prevent browning and achieve a tender result.
- Use a non-stick pan or well-seasoned cast iron for easy flipping.
- The key is patience - don't rush the cooking process.
- Practice the flipping technique; it might take a few tries to master.
- Serve at room temperature for the most authentic Spanish experience.
- Pair with a crisp white wine or a light salad for a complete meal.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 25g
Protein: 12g
Fat: 18g
Saturated Fat: 4g
Cholesterol: 280mg
