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Tortilla Española

A thick potato omelette that embodies the essence of Spanish cuisine, perfect for brunch or as part of a tapas spread.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Appetizer, Brunch
Cuisine: Spanish
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Components
  • 4 large russet potatoes (about 2 pounds)
  • 1 large yellow onion
  • 6 large eggs
  • 1.5 cups olive oil (for cooking) Use good quality olive oil.
  • 1.5 teaspoons salt
  • 0.5 teaspoons black pepper
Optional Add-Ins
  • red bell peppers These can add sweetness and color.
  • chorizo pieces Creates a heartier version.
  • fresh herbs (parsley, chives)
  • garlic cloves

Method
 

Preparing the Potatoes
  1. Peel potatoes completely and slice them into 1/8-inch thick rounds using a mandoline or a sharp knife.
  2. Slice the onion into thin half-moons.
Cooking the Potatoes
  1. Pour olive oil into a skillet and heat over medium heat until it shimmers but does not smoke.
  2. Add the potatoes and onions to the hot oil, making sure they are mostly covered.
  3. Cook over medium-low heat for 20-25 minutes, stirring occasionally until the potatoes are tender.
  4. Use a slotted spoon to transfer potatoes to a bowl, reserving the oil.
Preparing the Egg Mixture
  1. Beat the eggs in a separate bowl and season with salt and pepper.
  2. Pour the beaten eggs over the warm potatoes and mix gently.
Cooking the Tortilla
  1. Heat 2 tablespoons of reserved oil in a clean skillet over medium heat.
  2. Pour the potato-egg mixture into the skillet and spread evenly.
  3. Cook for 6-8 minutes until the bottom is golden and the edges pull away slightly.
  4. Flip the tortilla onto a large plate, then slide it back into the skillet to cook the other side for 5-6 minutes.
Serving Your Tortilla
  1. Let the tortilla rest for 5-10 minutes before cutting it into wedges or squares.

Notes

Tortilla keeps at room temperature for several hours and can be refrigerated up to 3 days. Serve with crusty bread, olives, aioli, or garlic mayonnaise for an authentic experience.