Tortilla (Spanish Omelette)

Tortilla Española (Spanish Omelette)

A Tortilla Española, also known as a Spanish omelette, is a simple yet delicious dish made with eggs, potatoes, and onions. It’s a beloved staple in Spanish cuisine and can be served warm or at room temperature.

Ingredients

• 4 medium-sized potatoes (around 600g)
• 1 medium onion (about 150g)
• 6 large eggs
• Olive oil (for frying, approximately 150-200ml)
• Salt (to taste)
• Black pepper (optional, to taste)

Instructions:

1. Prepare the potatoes and onion:
   • Peel the potatoes and slice them thinly (about 2-3 mm thick). You can also cut them into small cubes if you prefer a different texture.
   • Peel and thinly slice the onion.
2. Fry the potatoes and onions:
   • Heat around 150-200ml of olive oil in a large frying pan over medium heat.
   • Once the oil is hot, add the sliced potatoes. Cook them gently, stirring occasionally, for about 15-20 minutes, or until they’re soft but not browned. Add the onions about halfway through and cook them until they’re soft and translucent.
   • Tip: Don’t rush this step; the goal is to cook the potatoes and onions slowly so they soften without browning too much.
3. Drain the potatoes and onions:
   • Once the potatoes and onions are cooked, remove them from the pan and place them in a colander to drain the excess oil. You can reserve the oil for another use, or discard it.
4. Beat the eggs:
   • In a large bowl, crack the 6 eggs and beat them with a pinch of salt (and black pepper, if you like). Add the drained potatoes and onions to the bowl, mixing them gently into the beaten eggs. Let this mixture sit for about 5 minutes to allow the flavors to meld.
5. Cook the tortilla:
   • Heat a smaller non-stick frying pan (around 22-24 cm in diameter) over medium heat and add a small amount of olive oil (about 1-2 tablespoons).
   • Pour the potato-egg mixture into the pan, spreading it out evenly. Reduce the heat to low and cook the tortilla gently for about 10 minutes, or until the edges are set but the top is still slightly runny.
6. Flip the tortilla:
   • To flip the tortilla, you’ll need a plate that’s slightly larger than your pan. Carefully place the plate over the pan and invert it to transfer the tortilla onto the plate.
   • Slide the tortilla back into the pan, uncooked side down. Continue cooking for another 5-7 minutes until the tortilla is fully set but still slightly moist in the center. You can adjust the cooking time depending on whether you prefer a soft or firmer tortilla.
7. Serve:
   • Once the tortilla is fully cooked, remove it from the pan and let it cool for a few minutes. Slice it into wedges and serve warm or at room temperature.

Enjoy your Tortilla Española as a tapa, light meal, or snack! It’s perfect with a crusty piece of bread and a glass of Spanish wine.