Spanish Tortilla Espanola
A thick and custardy Spanish omelette layered with slow-cooked potatoes and sweet onions that is equally magnificent hot or at room temperature. It is the cornerstone of Spanish home cooking and a staple of every tapas bar.
A thick potato and egg Spanish omelette cooked low and slow until set with a silky, custardy center.
Nutrition per serving
Ingredients
Main
Aromatics
Fat
Seasoning
Instructions
Confit the Potatoes and Onions
Heat the olive oil in a medium non-stick pan over low heat. Add the potato slices and onion and cook very slowly for 20 to 25 minutes, stirring gently, until the potatoes are completely tender but not browned.
Drain and Mix with Eggs
Using a slotted spoon, transfer the potato and onion mixture to a bowl, reserving the oil. Beat the 6 eggs with salt and pepper, then fold the warm potato mixture into the eggs and let it rest for 5 minutes.
Cook the First Side
Return 2 tablespoons of the reserved oil to the pan over medium-low heat. Pour in the egg and potato mixture, pressing it into an even layer. Cook for 6 to 8 minutes until the edges are set but the center is still slightly wobbly.
Flip and Finish Cooking
Place a large flat plate over the pan, then confidently flip the tortilla onto the plate. Slide it back into the pan uncooked side down and cook for another 3 to 4 minutes until just set. Rest for 5 minutes before slicing.
Substitutions
Common mistakes
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