Serves 4
60 min
Spanish Tortilla
Recipe GLPR1e6c8d45f47693
A classic Spanish tortilla—a thick, fluffy omelette layered with tender potatoes and onions, cooked slowly in olive oil and finished with fresh parsley. This iconic dish is equally delicious served warm or at room temperature, making it perfect for any meal.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
500g new potatoes
1 white onion
150ml extra-virgin olive oil
6 eggs
3 tablespoons fresh flat-leaf parsley, chopped
Salt and freshly ground black pepper to taste
Directions
Scrub the new potatoes under running water. You may peel them lightly with a knife if desired, or leave the skins intact for texture. Slice them into thick rounds, about 1/4 inch thick. Peel the white onion and slice it into thin rings.
Pour the extra-virgin olive oil into a large frying pan and place over medium-low heat. Add the sliced potatoes and onion, stirring gently to coat with oil. Place a lid or cover partially over the pan and cook for about 30 minutes, stirring occasionally, until the potatoes are very soft and tender but not breaking apart.
Set a colander over a large mixing bowl. Carefully pour the potato and onion mixture through the colander, allowing the oil to drain into the bowl below. Reserve this strained oil for cooking. Transfer the drained potatoes and onion to the bowl with the oil drippings.
In a separate bowl, crack and beat the 6 eggs thoroughly until well combined. Pour the beaten eggs over the cooked potatoes and onion mixture, add the chopped parsley, and season generously with salt and pepper. Gently fold everything together until well mixed.
Heat about 2 tablespoons of the reserved olive oil in a medium frying pan over moderate heat. Once hot, carefully pour the entire potato and egg mixture into the pan, spreading it evenly. Cook for about 5–7 minutes, using a spatula to gently push the cooked edges toward the center and tilt the pan so uncooked egg flows to the sides, forming a puffy cushion shape.
When the top is mostly set but still slightly moist, place a plate larger than the pan over the pan and carefully invert the tortilla onto the plate. Slide it back into the pan, uncooked side down, and cook for another 3–4 minutes over moderate heat.
Invert the tortilla onto a clean plate once more and slide it back into the pan for a final 2–3 minutes of cooking, pressing gently with the spatula to maintain the cushion shape. Finally, slide the tortilla onto a serving plate and allow it to cool for about 10 minutes before serving.
