Serves 4
40 min
Spanish Tortilla
Recipe GLPRf158b4d267407f
A classic Spanish tortilla is a simple yet satisfying egg and potato dish that doubles as a hearty main course or elegant appetizer. Thinly sliced potatoes and green onions are slowly cooked in olive oil to create a tender base, then bound together with beaten eggs and finished until golden. The result is a thick, creamy omelette with layers of soft potatoes and a slightly crispy exterior—perfect served warm, at room temperature, or even cold.
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Ingredients
6 eggs, beaten
2 Yukon Gold potatoes, peeled and thinly sliced
2-3 green onions, chopped up to the light green parts
1/4 cup olive oil
Salt to taste
Directions
Peel the Yukon Gold potatoes and slice them into thin, even rounds about 1/8 inch thick. Chop the green onions up to the light green parts and set aside.
Heat the olive oil in a 10-inch non-stick skillet or cast-iron pan over medium heat. Once warm, add the sliced potatoes in a single layer and cook gently for 8-10 minutes, stirring occasionally, until they begin to soften but are not browned.
Add the chopped green onions to the potatoes and continue cooking for another 2-3 minutes, stirring gently until the onions are wilted. Season everything with salt to taste.
Pour the beaten eggs evenly over the potato mixture, spreading them gently to fill all the gaps. Reduce the heat to medium-low and cook undisturbed for 8-10 minutes until the edges and bottom begin to set but the center still looks slightly wet.
Once the top is nearly set, use a spatula to loosen the tortilla from the pan. If you have a lid, cover the pan for the final 1-2 minutes to finish cooking the top gently. Alternatively, place the skillet under a preheated broiler for 2-3 minutes, keeping a close watch, until the top is just set and lightly golden. The internal temperature should reach 160°F.
Slide the tortilla onto a cutting board and let it rest for 2-3 minutes. Slice into wedges and serve warm, at room temperature, or chilled.
