Description
A traditional Spanish omelette, also known as ‘Tortilla Española’, made with potatoes, onions, and eggs. It’s a simple yet delicious dish perfect for any meal.
Ingredients
- 4 large eggs
- 3 medium potatoes, peeled and thinly sliced
- 1 medium onion, thinly sliced
- 1/2 cup olive oil
- Salt to taste
- Black pepper to taste
Instructions
- Heat the olive oil in a large frying pan over medium heat.
- Add the sliced potatoes and onions. Cook gently, stirring occasionally, until the potatoes are tender but not browned, about 15-20 minutes.
- Drain the potatoes and onions in a colander, reserving a bit of the oil.
- Beat the eggs in a large bowl, then stir in the drained potatoes and onions. Season with salt and pepper.
- Heat a little reserved oil in a smaller non-stick frying pan over medium heat.
- Pour the egg mixture into the pan and cook for about 5-6 minutes, until the edges start to set.
- Place a large plate over the pan and carefully flip the omelette onto the plate.
- Slide the omelette back into the pan to cook the other side for another 5 minutes, until fully set and golden.
- Transfer to a plate, let it cool slightly, and serve warm or at room temperature.
Notes
- Use waxy potatoes for better texture.
- Let the omelette rest before slicing to improve flavor.
- It can be served hot or cold, making it perfect for picnics or tapas.