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Tortilla Española (Spanish Tortilla)
Tortilla Española (Spanish Tortilla)
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Prep Time:
5 minutes
Cook Time:
25 minutes
Total Time:
30 minutes
Elevate any meal with this versatile Spanish potato and egg omelet. Layers of crispy fried potatoes and fluffy eggs make it perfect for brunch or dinner. Serve hot or cold.
Ingredients:
  • 6 eggs, beaten
  • 2 Yukon Gold potatoes
  • 2-3 green onions (or 1/4 cup chopped yellow onion), chopped up to the light green parts
  • 1/4 cup extra virgin olive oil
  • Salt
Instructions:
  • Thinly slice the potatoes (peeled or unpeeled) into disks, about 1/4 to 1/8 inch wide using a mandoline for precision.
  • Heat olive oil in a sturdy pan over medium-high heat. Fry the potato slices in batches until lightly browned. Place on a paper towel, sprinkle with salt, and continue frying until all are cooked.
  • Sauté the onions until just starting to crisp in a tablespoon of the remaining oil. Arrange the fried potato slices on top in a scalloped pattern.
  • Pour in the beaten eggs, then sprinkle a generous pinch of salt. Swirl the pan to ensure the eggs cover the ingredients smoothly. Cook until the tortilla edges start to set, then broil in the oven.
  • To brown the top: Broil for 5 minutes or until golden. For stovetop finish, invert tortilla onto a plate, flip back into pan, less-cooked side down. Let cool for 5 minutes before serving with caution, using a potholder to handle the hot pan.
  • Slice into wedges and present for serving. Enjoy at room temperature or store in the refrigerator for up to a couple of days.

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