Tortilla Española Recipe | Receta Tortilla Española
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.
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.