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Tortilla Española (Spanish Tortilla)
Tortilla Española (Spanish Tortilla)
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Prep Time:
35 minutes
Cook Time:
45 minutes
Total Time:
140 minutes
Elevate your Tortilla Española with red peppers and savory Serrano ham for a modern twist on the classic Spanish omelette.
Ingredients:
  • 0.5 cup olive oil
  • 2 pounds baking potatoes, peeled and cut into 1/4-inch slices
  • salt and pepper to taste
  • 2 onions, sliced into rings
  • 6 large eggs
  • 1 roasted red pepper, drained and cut into strips
  • 3 ounces Spanish serrano ham, chopped
  • 2 tablespoons chopped fresh Italian parsley
Instructions:
  • In a large skillet over medium-low heat, warm 1/2 cup of olive oil. Add half of the potato slices and cook until just tender, stirring occasionally for 15 to 20 minutes. Transfer the potatoes to a large bowl while keeping the oil in the skillet. Cook the remaining potatoes in the skillet until just tender, stirring occasionally for 15 to 20 minutes. Transfer the potatoes to the bowl, keeping the oil in the skillet. Season the potatoes with salt and pepper to taste.
  • Heat 2 tablespoons of olive oil in a separate skillet over medium heat. Sauté onion rings until soft and golden brown, about 15 minutes. Transfer onions to a plate and let them cool.
  • In a large bowl, vigorously whisk eggs until silky. Add in chilled onions, roasted peppers, and serrano ham. Carefully incorporate cooked potatoes into the mixture.
  • Warm the skillet with the reserved oil over low heat. Add the egg mixture and cook gently until the edges begin to set and the bottom becomes golden brown, about 8 to 10 minutes. If necessary, use a spatula to loosen the tortilla before carefully sliding it onto a large plate. Invert the skillet over the uncooked side of the tortilla, flip back over, and transfer the tortilla back into the skillet. Cook for an additional 4 minutes until the center is set. Enjoy your delicious tortilla!
  • Transfer the tortilla to a serving plate and let it cool to room temperature. Cut it into six wedges and garnish with parsley before serving.

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