Spanish Tortilla
Recipe GLPR135036616bfaa9
A classic Spanish tortilla is a simple, satisfying dish made with eggs, potatoes, and onions cooked together in olive oil until golden and set. Layers of tender potatoes and sweet caramelized onions create a hearty texture, bound by beaten eggs that puff slightly as they cook. The tortilla is traditionally flipped halfway through to achieve an evenly golden crust on both sides. Served warm or at room temperature, it makes a perfect light meal, appetizer, or part of a Spanish tapas spread.
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Ingredients
3 tablespoons olive oil
1 onion, thinly sliced
½ red bell pepper, seeds removed, finely chopped
8 ounces potatoes, peeled and cut into ¼-inch slices
4 large eggs
1 tablespoon fresh parsley, finely chopped
Salt and freshly ground black pepper to taste
Directions
Warm 2 tablespoons of olive oil in a nonstick frying pan approximately 8 inches in diameter over medium heat. Add the sliced onion and cook gently for about 5 minutes, stirring occasionally, until soft and beginning to turn translucent.
Stir in the chopped red bell pepper and potato slices. Season with a pinch of salt and black pepper. Reduce the heat to low, partially cover the pan with a lid, and cook for 15–20 minutes, stirring gently every few minutes, until the potatoes are completely tender and easily pierced with a fork. Transfer the vegetable mixture to a clean bowl and set aside. Wipe the pan clean and return it to the heat.
In a separate bowl, crack the eggs and beat them together with a pinch of salt and black pepper until well combined. Pour the beaten eggs into the bowl containing the cooked potato mixture and fold gently until the vegetables are evenly distributed throughout the egg.
Add the remaining 1 tablespoon of olive oil to the clean frying pan over medium heat. Once the oil is warm, carefully pour in the egg and potato mixture and spread it into an even layer. Sprinkle the chopped parsley over the top. Cook without stirring for 6–8 minutes until the edges are set and beginning to pull away from the pan sides, the top is nearly set but still slightly soft in the center, and the bottom is lightly golden-brown.
Place a flat plate larger than the pan opening directly over the tortilla. Carefully but firmly flip the pan and plate together so the tortilla slides onto the plate with the cooked side now facing up. Gently slide the tortilla back into the pan, cooked side up, to cook the other side. Cook for 3–4 minutes more over medium heat until the bottom is golden-brown and the tortilla is cooked through to the center (internal temperature 160F). Slide onto a serving plate and serve warm or at room temperature, cut into wedges.
