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Spanish tortilla or Spanish omelette is one of the most traditional dishes in Spain. It is a simple dish of egg, onion and potatoes with a little parsley, salt & pepper to finish but tastes absolutely fantastic.
Spanish Tortilla Omelette
Course: Breakfast, Different, LunchCuisine: SpanishDifficulty: EasyServings
8
servingsPrep time
30
minutesCooking time
40
minutesSpanish Tortilla (Spanish Potato Omelette) is easy to make and can be served either hot or cold.
Ingredients
60ml Olive Oil
4 to 5 small to medium potatoes, peeled and sliced very thinly
1 medium onion, thinly sliced
1 Garlic Clove (crushed)
6 medium eggs (whisked)
Chopped Parsley
Sea Salt
Freshly ground black pepper
Directions
- Thinly slice the potatoes (around 2mm slices). You can use a mandolin or a food processor with a slicing attachment if you have one.
- Thinly slice the onion to produce long slithers of onion to around 4-5 mm thick and the length of the onion.
- Whisk the eggs, salt and pepper in a bowl and set aside until needed!
- Heat the olive oil in a medium sized frying pan or skillet. When the oil is hot, add the sliced onions, crushed garlic and sliced potatoes. Cover the pan to allow to cook out and become caramelised.
- Transfer the potatoes and caramelised onions to a small omelette pan and add your eggs to the pan and shake the pan to ensure that all the ingredients have been covered with the egg mixture then place back on the heat until the edges of the tortilla have begun to form.
- Turn the heat down and let cook for approximately 15 minutes until the the loose egg is almost gone. Using a spatula or fish slice, and a plate, cover the pan, turn over and slide the tortilla back in to the omelette pan and cook for another 6 minutes.
- Turn out your Spanish tortilla on to a serving plate and enjoy.
