Tortilla Espanola (Spanish Omelet)
Learn how to make Tortilla Espanola, a Spanish Omelet. In Spain, a tortilla isn't the cornmeal flatbread we think of but a sort of omelet loaded with onions and potatoes. This is a popular item at tapas bars and an easy dinner to make after an evening of celebrating.
Yield
4 servingsPrep
15 minCook
45 minReady
60 minA Spanish omelette, also known as tortilla española or tortilla de patatas, is a traditional dish from Spain.
It's an omelette made with eggs, potatoes, and sometimes onions.
The ingredients are cooked together in a pan, creating a delicious and hearty meal that can be enjoyed for breakfast, lunch, or dinner.
It's a versatile dish that can be served hot or cold, and it's often accompanied by bread, salad, or other tapas.
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | tablespoons |
olive oil
divided |
|
| 2 | large |
onions
peeled, thinly sliced |
|
| 2 | pounds |
potatoes
peeled, thinly sliced |
|
| 6 | large |
eggs
|
|
| 1 | x |
red hot pepper sauce
as needed, optional |
*
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
| 1 | teaspoon |
rosemary leaves
freshly chopped, or 1/2 teaspoon dried |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6E+1 | ml |
olive oil
divided |
|
| 2 | large |
onions
peeled, thinly sliced |
|
| 907.2 | g |
potatoes
peeled, thinly sliced |
|
| 6 | large |
eggs
|
|
| 1 | x |
red hot pepper sauce
as needed, optional |
*
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
| 5 | ml |
rosemary leaves
freshly chopped, or 1/2 teaspoon dried |
|
Directions
Heat 2 tablespoons of oil in a large nonstick frying pan.
Sauté the onions over medium heat for 6 to 8 minutes or until soft but not brown.
Remove from the heat and set aside.
Cook the potatoes in boiling water for 4 to 5 minutes and drain in the colander.
Beat the eggs in a large bowl, and add a few splashes of hot pepper sauce if needed.
Stir in the onions and potatoes; add salt and pepper to taste.
Heat the remaining oil over high heat in a heavy nonstick pan or a well-seasoned cast iron skillet.
Add the egg mixture and cook for 2 minutes or until the bottom is lightly browned.
Sprinkle some rosemary leaves on top.
Place the pan in a preheated 400℉ (200℃) oven for 20 to 30 minutes or until the egg mixture is set.
Invert the tortilla onto a round platter.
Cut into wedge-shaped slices and serve with a salad.
