Tortilla Española
A thick, tender potato and egg omelette that's just as good warm or at room temp.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Active
- 25 min
- Serves
- 4
- Difficulty
- Medium
- Cuisine
- spanish
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Ingredients
Steps
Heat the oil in a nonstick skillet and cook the potatoes and onion over medium-low heat, stirring occasionally, until soft but not browned, about 20 minutes.
Drain the potatoes and onion in a colander over a bowl, saving 2 tablespoons of the oil.
Beat the eggs with the salt in a big bowl, then fold in the drained potatoes and onion.
Heat the reserved oil in a smaller nonstick skillet, pour in the egg mixture, and cook on medium-low for 4-5 minutes until the edges set.
Place a plate over the pan, flip the tortilla onto it, then slide it back into the pan to cook the other side for 3-4 minutes.
Slide onto a plate and let it sit 5 minutes before slicing.