Tortilla Española
Tortilla Española, or Spanish Omelette, is a classic signature dish in the Spanish Cuisine. Made of eggs, potatoes, parsley, and onions, the beloved Tortilla de Patatas is commonly served as a tapa, snack, or appetizer all over Spain. Because it's best served at room temperature, it makes an excellent picnic or potluck addition! Here's how to make a classic and flavorful Tortilla!
Equipment
- To cook the Tortilla, I often use a 10-12" diameter skillet.
Ingredients
- 2 medium-sized potatoes (peeled and french fries sliced)
- 5 large eggs
- 1 cup sweet yellow onion (diced)
- 2 Tbsp freshly chopped parsley
- 1 tsp salt
- 1/4 tsp black pepper (optional)
- 1 cup olive oil (to cook the potatoes)
- 1 Tbsp olive oil (to cook the Tortilla)
Instructions
- Heat 1 cup olive oil in a large skillet over medium heat.
- Add the potatoes and cook, occasionally stirring, until tender (about 15-20 minutes).
- Add the cooked potatoes to a bowl and allow them to cool for 5 minutes.
- Next, cut the potatoes into cubes and add eggs, parsley, salt, and diced onions. Mix all the ingredients and set aside.
- Heat one tablespoon of olive oil in a separate skillet over medium-low heat.
- Pour the egg mixture and cook over medium heat for 5-8 minutes. When the tortilla's bottom has turned golden brown, you know it's time to flip it.
- Flip the tortilla upside down with a flat plate, and cook an additional 5-8 minutes.
- Once the tortilla has cooked on both sides, slide it onto a serving platter! Enjoy it with a side of ketchup or on its own!
Notes
- Store the leftovers in a refrigerator for up to 3 days.
- Tortilla is best served at room temperature or cold; it's perfect for picnics, potlucks, an appetizer, or on its own as a light dinner.
- You may mix fun additions such as lunch meat, cheese, or bell peppers. They all taste fantastic!