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The classic Tortilla Espanola, or Spanish omelette, needs just a few key ingredients. You start with potatoes, eggs, and often onions. Each ingredient brings its own charm to this dish.

Tortilla Espanola - Spanish Egg and Potato Omellet

Discover the delicious world of Tortilla Espanola, the classic Spanish egg and potato omelette that’s a must-try! This easy recipe showcases key ingredients like creamy potatoes and rich eggs, along with variations to suit your taste. Whether you’re enjoying it for breakfast, brunch, or as part of a tapas spread, Tortilla Espanola brings a taste of Spain to your table. Dive into this flavorful recipe and impress your family and friends today!
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Ingredients
  

4 medium potatoes, peeled and thinly sliced

1 medium onion, finely chopped

6 large eggs

1/2 cup extra virgin olive oil

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Heat the olive oil in a large non-stick skillet over medium heat. Add the sliced potatoes and chopped onion, and season with salt and pepper. Cook gently for about 15-20 minutes, stirring occasionally, until the potatoes are tender and slightly golden.

    While the potatoes are cooking, crack the eggs into a large bowl. Beat them lightly with a whisk or fork until well mixed. Season with a bit of salt.

      Once the potatoes and onions are cooked, drain them from the oil (reserve the oil) and add them to the bowl with the beaten eggs. Gently mix to combine, ensuring the potatoes are coated without breaking them too much.

        In the same skillet, add a couple of tablespoons of the reserved olive oil and heat it over medium-low heat. Pour in the egg and potato mixture, spreading it evenly.

          Cook for about 5-7 minutes, or until the bottom is set and golden brown. Use a spatula to lift the edges to check for browning.

            Place a large plate over the skillet and carefully flip the tortilla onto the plate. Add a little more oil to the skillet, then slide the tortilla back in to cook the other side. Cook for another 5-7 minutes until golden and cooked through.

              Once done, slide the tortilla onto a serving platter and allow it to cool slightly. Cut into wedges and garnish with fresh parsley.

                Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 6

                  - Presentation Tips: Serve warm or at room temperature, garnished with a sprinkle of fresh parsley. It pairs beautifully with a side salad or crusty bread for a delightful meal!