Imagine a dish that captures the heart of Spanish cuisine in a single, golden-brown masterpiece. The Tortilla Española is not just an omelet; it's a cultural icon that transforms simple ingredients into a mouthwatering experience that will transport you straight to the bustling streets of Madrid. With just potatoes, eggs, and a touch of olive oil, you'll create a legendary dish that has been delighting families for generations - and now, you can master this classic recipe right in your own kitchen!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Spanish
Serves: 4 servings
Ingredients
- 4 large eggs
- 3 medium potatoes
- Salt to taste
- Olive oil for frying
Instructions
- Begin by preparing the ingredients. Peel the three medium potatoes and rinse them under cold water to remove any dirt. Pat them dry with a kitchen towel.
- Using a sharp knife or a mandoline, slice the potatoes into thin rounds, about 1/8 inch thick. This will help them cook evenly and quickly.
- In a large skillet, heat a generous amount of olive oil over medium heat. You want enough oil to cover the bottom of the pan, approximately 1/4 inch deep.
- Once the oil is hot, carefully add the sliced potatoes to the skillet. Season with salt to taste. Stir gently to coat the potatoes in oil and avoid breaking them.
- Cook the potatoes for about 10-15 minutes, stirring occasionally, until they are tender and slightly golden. You do not want them to become crispy; they should be soft but not falling apart.
- While the potatoes are cooking, crack the four large eggs into a mixing bowl. Add a pinch of salt and whisk the eggs until they are fully combined and slightly frothy.
- Once the potatoes are cooked, remove them from the skillet using a slotted spoon, allowing excess oil to drain off. Add the potatoes to the bowl with the whisked eggs and gently fold them together until the potatoes are evenly coated with the egg mixture.
- Wipe out the skillet to remove any excess oil, leaving just a thin layer. Return the skillet to the heat and add a little more olive oil if needed, ensuring the bottom is well-coated.
- Pour the potato and egg mixture back into the skillet, spreading it out evenly. Cook on medium-low heat for about 5-7 minutes, or until the edges start to set and the bottom is golden brown.
- To flip the tortilla, place a large plate over the skillet and carefully invert the tortilla onto the plate. Slide it back into the skillet to cook the other side for an additional 5-7 minutes, until golden brown and cooked through.
- Once both sides are cooked, remove the tortilla from the skillet and let it cool for a few minutes before slicing. You can serve it warm or at room temperature, cut into wedges.
- Enjoy your Tortilla Española as a delicious appetizer, side dish, or even as a light meal!
Tips
- Potato Perfection: Slice potatoes uniformly to ensure even cooking. Using a mandoline can help achieve consistent thickness.
- Oil Temperature Matters: Use medium heat when frying potatoes to prevent burning while ensuring they become tender.
- Salt Wisely: Season potatoes during cooking and eggs during whisking for layered flavor.
- The Flip Technique: Use a large, flat plate slightly larger than your skillet for a smooth, confident tortilla flip.
- Rest and Relax: Allow the tortilla to rest for a few minutes after cooking to help it set and make slicing easier.
- Serving Suggestions: Enjoy at room temperature for the most authentic Spanish experience, and pair with a crisp white wine or light salad.
- Practice Makes Perfect: Don't get discouraged if your first attempt isn't picture-perfect - even experienced chefs take time to master the tortilla flip!
Nutrition Facts
Calories: 216kcal
Carbohydrates: 20g
Protein: 8g
Fat: 12g
Saturated Fat: g
Cholesterol: 210mg
