Spain · Spain

Tortilla Española (Spanish Potato Omelette)

Name: Tortilla Española (Spanish Potato Omelette)
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: Spain
Ingredients: potatoes, peeled and sliced thin 600 g; yellow onion, sliced thin 200 g; large eggs 6 pieces; olive oil 200 ml; fine salt 8 g; black pepper 1 g

A thick, golden omelette of potatoes and onions, soft-set in the middle and sliced into wedges.

40 minutes · 4 servings · Easy

The Spanish omelette is a Madrid staple, eaten standing at a bar with a drink or packed into a tortilla sandwich for the beach. Its success rests on cooking the potato separately first, then folding it into the egg, and on resisting the urge to stir once the egg begins to set. Turning it out of the pan in one confident movement is the step most home cooks hesitate over.

Ingredients

potatoes, peeled and sliced thin600 g
yellow onion, sliced thin200 g
large eggs6 pieces
olive oil200 ml
fine salt8 g
black pepper1 g

Directions

1
Warm oil in a non-stick pan over medium; gently cook potatoes and onions 18 minutes until soft but not browned.
potatoes are tender when pierced
2
Drain potatoes and onions, reserving oil.
3
Whisk eggs with salt and pepper; fold in potatoes and onions.
4
Heat 2 tbsp reserved oil in a small non-stick pan over low; pour in mixture and cook 6 minutes until edges set.
edges are set and bottom is golden
5
Place a plate over the pan; invert; slide back into pan and cook 4 minutes more.
other side is golden and center is just set
6
Rest 5 minutes; slice into wedges.

Source: WorldBite Editorial · WorldBite Proprietary Editorial Content