Tortilla Española is truly a Spanish tapas classic.
You will not find this excluded from any true Spanish bar or restaurant menu.
Spanish tortilla is simply a perfect ingredient combination of potatoes, eggs and onions.
It can be enjoyed anytime of day, anytime of year and for any type of occasion.
- 6 Yukon Gold Potatoes, Peeled, Thinly Sliced or cut into Small Cubes
- 8 Eggs, Depending on Size of Potaoes
- 1 Yellow Onion, Chopped
- Olive Oil
- Kosher or Sea Salt to Taste
Heat 2-3 tbsp olive oil in a large sauté pan, add the potatoes and onions. Season with salt. Fry until potatoes are tender; drain excess oil and set aside.
Beat eggs in a bowl, then add potato and onion mixture to the eggs; mix well. Season with salt to taste.
Heat 2 tablespoons olive oil in a 10” nonstick frying pan over medium heat. When the oil is hot, add the potato and egg mixture, reduce the heat to medium low, and cook lifting at edge and tilting skillet to let uncooked egg run underneath, until bottom and edge of tortilla are set but center is still wet, about 7 to 10 minutes.
Set a large plate on top of frying pan. Carefully flip the tortilla onto the plate. Return the pan to the heat, add a little more oil, slide the tortilla back into the pan with the golden side facing up, and cook until the opposite side becomes golden, about 5 minutes. Cook until center is just set, about 2 minutes longer.
Slice into wedges.