Description
A classic Spanish Tortilla, this hearty omelette features tender potatoes and sweet onions gently cooked in olive oil, combined with fluffy eggs, then finished under the broiler for a perfectly set center. Ideal for tapas or a comforting meal, it can be enjoyed warm or at room temperature.
Ingredients
Scale
Main Ingredients
- 750 g / 1.5 lb potatoes, peeled and cut into 0.5cm (1/5″) thick slices
- 1 onion, sliced
- 1/2 cup / 125 ml olive oil
- 8 eggs
- Salt and pepper, to taste
- Fresh parsley, for garnish
Instructions
- Cook Potatoes and Onions: Heat olive oil in a non-stick frying pan over medium heat. Add the sliced onions and potatoes, stirring to coat with oil. Cover with a lid and let them stew gently for about 20 minutes, turning the potatoes 3 to 4 times using an egg flip, until the potatoes are soft and cooked through. Adjust heat if the potatoes start to sizzle or brown.
- Prepare Eggs: While the potatoes cook, whisk the eggs in a bowl and season well with salt and pepper.
- Drain Potatoes: Using a slotted spoon, transfer the cooked potatoes and onions to a colander to drain excess oil.
- Adjust Oil in Pan: Pour out most of the oil from the skillet, leaving approximately 1.5 to 2 tablespoons behind.
- Preheat for Final Cooking: Increase stove heat to medium-high and turn your oven grill or broiler to high.
- Combine and Cook Tortilla: Return the drained potatoes and onions to the skillet, then pour the beaten eggs evenly over them. Cook on the stove for about 5 minutes until the underside is light golden and mostly set.
- Finish Under the Grill: If the tortilla’s center is still runny, place the skillet under the preheated grill/broiler for a few minutes until the center is just set and the top is lightly browned.
- Remove and Rest: Carefully remove the skillet from the heat and allow the tortilla to rest for a few minutes.
- Flip and Serve: Place a serving plate over the frying pan, then invert the tortilla onto the plate to turn it out upside down. Garnish with fresh parsley if desired.
- Enjoy: Serve warm or at room temperature. Perfect as part of a tapas spread or a satisfying meal on its own.
Notes
- Use a non-stick skillet for easy flipping and cooking.
- If you don’t have a broiler/grill, carefully finish cooking the tortilla on low heat on the stove, covered, to set the center.
- Potatoes should be tender but not browned in the initial stewing step.
- The dish is traditionally served warm or at room temperature.
- Fresh parsley adds a nice herbal touch but is optional.
