Who has not tried a tortilla española? Who does not like it? Who feels like preparing it at home? You only need five ingredients:
5 medium waxy potatoes, peeled, cut into slices (½ cm)
½ cup olive oil
1 medium onion, thinly sliced
In a large, non-stick skillet preheat the oil moderately. Add potatoes and cook slowly for approx. 5-10 min – check that the potatoes are cooked but not brown. Note: This time I used leftovers of cooked potatoes so I only needed to poach them in oil for 5 min.
Add onions. Cook them until they are soft. Season with salt. Drain the mix and put it in a large bowl. Reserve a bit of oil in the pan.
In a separate bowl beat the eggs with a pinch of salt. Add them to the potato/onion mix, stirring gently with a fork.
Preheat the skillet. Cook the mixture over medium-low heat for approx. 5 min until it is set on bottom and looks brown.
Turn the omelet upside down using a large plate, and return it to the skillet so that the other side sets and browns slowly as well (approx. 5 min).
Serve the tortilla warm or at room temperature.
- Estimate one egg per person.
- The perfect proportion: 50% potatoes, 50% eggs
4 thoughts on “Tortilla Española (Spanish Potato Omelet)”
From Switzerland to Mauritius early this morning, dinner inspiration came in the form of your post for tonight’s menu. Safe travels… cannot wait to hear and see what you will bring for us.
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Good to know that the blog can be inspiring! Leaving with a suitcase full of chocolates; surely, coming back with a fulfilled foodie heart … or should I say tummy? Thanks, Mariana.
This looks so good! We have something similar in Filipino cooking (an omelette with potatoes) but we also add ground beef and onions. It’s funny because it’s called “torta” in Tagalog, while in Spanish and Italian that means cake 🙂
Thanks Rachel Marie! What you are mentioning is really interesting … Perhaps the Filipino ‘torta’ is a variation of the Spanish ‘tortilla’? Or the ‘tortilla’ is the Spanish version of the Filipino ‘torta’?