Spanish Tortilla Española: Discover This Perfect Brunch Delight! Recipe
Spanish Tortilla Española is a classic and hearty Spanish dish made with thinly sliced potatoes, onions, and eggs. This perfectly cooked tortilla is ideal for a satisfying brunch or light meal, featuring tender potatoes and onions enveloped in a golden, fluffy egg mixture.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Brunch
- Method: Frying
- Cuisine: Spanish
- Diet: Vegetarian
Ingredients
Scale
Vegetables
- 4 large potatoes, peeled and thinly sliced
- 1 large onion, thinly sliced
Egg Mixture
- 6 large eggs
- Salt and pepper to taste
Cooking
- Olive oil for frying
Instructions
- Heat the olive oil: Pour a generous amount of olive oil into a large frying pan and heat it over medium heat until hot but not smoking.
- Cook potatoes and onions: Add the thinly sliced potatoes and onions to the pan. Fry them gently, stirring occasionally, until the potatoes are tender and the onions become translucent, ensuring they cook thoroughly without browning excessively.
- Prepare the egg mixture: In a large bowl, crack the eggs and beat them well. Season with salt and pepper according to your taste.
- Combine potatoes and eggs: Drain the cooked potatoes and onions from the oil to remove excess oil, then gently fold them into the beaten eggs, mixing carefully to prevent breaking the potatoes.
- Cook the tortilla base: Return the combined mixture to the frying pan, spreading it evenly. Cook on low heat to allow the eggs to set at the bottom without burning, approximately 5-7 minutes.
- Flip the tortilla: Once the bottom is set, carefully flip the tortilla using a large plate or lid, then slide it back into the pan to cook the other side until it turns golden brown and fully set, about 4-5 minutes.
- Rest and serve: Remove the tortilla from the pan and let it cool slightly on a plate before slicing and serving, allowing the flavors to settle and texture to firm up.
Notes
- Use a non-stick frying pan for easier flipping of the tortilla.
- Be gentle when mixing the potatoes and eggs to keep some potato slices intact for texture.
- Serve warm or at room temperature with a side salad or crusty bread.
- Leftovers can be refrigerated and enjoyed cold or gently reheated.
Keywords: Spanish tortilla, Tortilla española, potato omelette, brunch recipe, Spanish brunch, egg and potato dish
