Spanish Potato Omelet (Tortilla Española) Recipe
Spanish potato omelette recipe: Potatoes and onions cooked in olive oil until soft, meet with eggs and form a thick omelette in the pan. In this recipe, the ingredients are few and the method is clear; We cook it patiently over low-medium heat and turn both sides in a controlled manner. A practical option for breakfast, brunch or light dinner.
Ingredients
Ingredients
Step-by-Step Method
Prepare the potato and onion
Slice the potatoes thinly; Finely chop the onion into half-moon shapes. Be careful not to slice the potatoes too thick so they cook more evenly.
Soften in olive oil
Heat the olive oil in a large pan. Add potatoes and onion; Cook over medium-low heat, stirring occasionally, until the potatoes are very soft. The goal is for it to soften rather than take color and turn red.
Drain and reserve the oil
Remove the potato-onion mixture with a colander and drain excess oil. Leave 1–2 tablespoons of oil in the pan and set the rest aside; This oil is then used if necessary.
Beat the eggs and mix
Lightly beat the eggs with coarse salt in a bowl; Try not to lather too much. Add the drained potatoes and onions, mix gently and let rest for 2-3 minutes.
Cook on the first side
Heat the same pan over medium heat (add some reserved oil if necessary). Pour the mixture and gather the edges with a spatula. Cook for 5-7 minutes until there are six sets.
Flip and cook the other side
Cover it with a flat plate and carefully turn the omelette over, then slide it back into the pan. Cook the other side for 3–5 minutes; If you want the middle to remain slightly moist, keep the time short.
Let it rest and serve
Let the omelette rest for 5 minutes, then slice it. You can serve it for breakfast or with a side salad.