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The heart of Tortilla Espanola lies in its simple yet essential ingredients. This dish is a Spanish omelette made from four large eggs, two medium-sized potatoes, and one medium onion. Olive oil is crucial, with four tablespoons needed for cooking. You will also want salt and freshly ground black pepper for seasoning. Fresh parsley adds a nice touch as a garnish.

Tortilla Espanola - Spanish Egg and Potato Omellet

Discover the deliciousness of Tortilla Espanola, the classic Spanish egg and potato dish! In this guide, you'll find essential ingredients, cooking tips, and exciting variations to make this omelette your own. Whether you're aiming for traditional flavors or trying creative twists, this recipe simplifies it all. Don't miss out on perfecting your cooking technique. Click through for the full recipe and start your culinary adventure today!
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Ingredients
  

4 large eggs

2 medium-sized potatoes, peeled and thinly sliced

1 medium onion, thinly sliced

4 tablespoons olive oil

Salt to taste

Freshly ground black pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Cook the Potatoes and Onions: In a large non-stick pan, heat 3 tablespoons of olive oil over medium heat. Add the sliced potatoes and onions, ensuring they are well-coated in oil. Season with salt. Cover the pan, and cook for about 15-20 minutes, stirring occasionally, until the potatoes are tender but not browned.

    Whisk the Eggs: While the potatoes and onions are cooking, crack the eggs into a large mixing bowl. Season with salt and pepper, then whisk until fully blended and slightly frothy.

      Combine Potatoes and Eggs: Once the potatoes and onions are cooked, remove them from the pan using a slotted spoon to drain excess oil. Allow to cool slightly and then gently fold them into the beaten eggs, being careful not to break the potatoes too much.

        Cook the Tortilla: Wipe the pan clean and add the remaining tablespoon of olive oil over medium heat. Pour the potato and egg mixture into the pan, spreading it evenly. Cook for about 5 minutes, or until the edge of the tortilla starts to set.

          Flip the Tortilla: Using a large plate, carefully invert the tortilla onto the plate. Slide it back into the pan to cook the other side for an additional 5 minutes, or until golden brown and firm through the center.

            Finishing Touches: Once cooked, slide the tortilla onto a serving platter. Allow it to cool slightly, then cut it into wedges. Garnish with chopped parsley for a pop of color and freshness.

              Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4

                - Presentation Tips: Serve the tortilla warm or at room temperature, paired with a simple side salad. For added flavor, a sprinkle of paprika or a drizzle of garlic aioli on top can enhance the dish beautifully.