Spanish Tortilla: a fiesta of flavour on your plate
- Gluten free
- Nut free
- Dairy free
Easy, ready to eat in 30 minutes
The Spanish side of my family wouldn’t forgive me if I didn’t include this one! Spanish Tortilla, also known as Tortilla Española, is a classic Spanish omelette made with eggs, potatoes, and onions. It's a seriously satisfying breakfast or brunch option that’s both tasty to eat and easy to prepare.
Ingredients
- 500g potatoes, peeled and thinly sliced
- 1 large onion, thinly sliced
- 6 large eggs
- 2 tablespoons olive oil
- Salt and pepper to taste
Method
- In a large non-stick frying pan, heat the olive oil over medium heat. Add the sliced potatoes and onions, spreading them out evenly. Cook, stirring occasionally, until the potatoes are tender and slightly golden.
- In a large bowl, whisk the eggs and season with salt and pepper.
- Transfer the cooked potatoes and onions to the bowl with the beaten eggs, allowing them to soak for a few minutes.
- In the same frying pan, add a little more olive oil if needed. Pour the egg, potato, and onion mixture back into the pan.
- Cook the tortilla over low to medium heat, occasionally shaking the pan to prevent sticking. Once the edges are set, use a flat plate to carefully flip the tortilla and slide it back into the pan.
- Continue cooking until the tortilla is fully set and golden on both sides.
- Let the tortilla cool slightly before slicing it into wedges.
- Serve the Spanish Tortilla warm or at room temperature.
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