Spanish omelette or Spanish tortilla is a traditional dish from Spain and one of the signature dishes in the Spanish cuisine. It is an omelette made with eggs and potatoes, optionally including onion. It is often served at room temperature as a tapa. It is commonly known in Spanish-speaking countries as tortilla de patatas, tortilla de papas or tortilla española.
Ingredients for Spanish Tortilla:
- 6 to 7 medium waxy potatoes, peeled and sliced (thin)
- 1 onion, peeled and chopped
- 6 eggs
- olive oil
- ½ tbsp salt
- ground pepper
How to make Spanish Tortilla:
In a large, heavy, non-stick frying pan, heat the olive oil on medium-high heat.
Carefully place the potato and onion mixture into the frying pan, spreading it evenly over the surface.
Turn the heat down to low and cook for 25 to 30 minutes, or until the onions are turning golden and the potato slices are cooked through. Try not to stir it too much or the potatoes will break up, just use a fish slice to flip them over halfway through.
Crack the eggs into a large mixing bowl and beat by hand with a whisk or fork. Pour in the cooled potato onion mixture. Mix together with a large spoon. Let sit for about five minutes.
Transfer the mixture back into the frying pan and place it over a low heat. Cook for around 20 minutes, or until there’s almost no runny egg on top.
Use a fish slice to slightly lift and loosen the sides of the tortilla. Carefully flip the pan over a dinner plate and tip out the tortilla, then slide it back into the pan and cook for another 5 minutes, or until golden and cooked through.
Turn out the tortilla onto a serving board, then cut into 6 wedges and serve hot or cold with a simple green salad.