Serves 4
30 min
Spanish Tortilla
Recipe GLPRcafefa3c9247ae
A classic Spanish omelette featuring tender potatoes and onions bound together with eggs and cooked until golden. This simple yet satisfying dish is perfect as a main course and can be served warm or at room temperature.
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Ingredients
1/2 cup extra virgin olive oil
1 small yellow onion, thinly diced
3 medium yellow potatoes, peeled and medium diced
5-6 eggs, lightly beaten
Salt to taste
Chopped fresh chives (optional)
Directions
Heat the olive oil in a large non-stick skillet over medium heat. Add the diced onion and cook for 2 minutes until it begins to soften.
Add the diced potatoes to the skillet with the onion. Stir to coat with oil, then reduce heat to medium-low. Cook for 12-15 minutes, stirring occasionally, until the potatoes are tender and just beginning to brown at the edges.
While the potatoes cook, crack the eggs into a bowl and lightly beat them together. Season with salt to taste.
Once the potatoes are tender, pour the beaten eggs over them, stirring gently to distribute the potatoes and onion evenly throughout the mixture. Let cook undisturbed for 1-2 minutes.
Continue cooking over medium-low heat for 6-8 minutes, until the edges of the tortilla are set and the center is still slightly soft on top.
To finish the top, you can place the skillet under a preheated broiler for 2-3 minutes until the top is golden and the eggs are fully cooked to 160F internally, or carefully slide the tortilla onto a plate and flip it back into the skillet to cook the other side for 2-3 minutes.
Slide the cooked tortilla onto a serving plate. Let it cool for a few minutes, then slice into wedges. Garnish with fresh chopped chives if desired. Serve warm or at room temperature.
