Back
45 minutes
4 peopleAbout this dish
A thick Spanish potato omelette of thinly sliced potatoes and onion fried slowly in olive oil, then set with eggs. It is the tortilla española, a different thing from the Mexican flatbread of the same name. Whether it should contain onion is a long-running argument in Spain, and this version includes it. It is good warm or at room temperature, so it works for picnics.
Ingredients
Preparation
Peel the potatoes and slice them thinly, along with the onion.
Heat the olive oil in a large pan and fry the potatoes and onion over low heat for 20 to 25 minutes, stirring occasionally, until soft but not browned.
Drain the potatoes and onion in a colander set over a bowl, reserving 2 tablespoons of the oil.
Beat the eggs in a large bowl with the salt, then fold in the drained potatoes and onion.
Heat the reserved oil in a non-stick pan over medium heat and pour in the egg mixture, spreading it evenly.
Cook for 4 to 5 minutes, until the edges are set and the bottom is golden.
Place a large plate over the pan, flip the tortilla onto it, then slide it back into the pan to cook the other side for 3 to 4 minutes.
Slide onto a plate, let rest for a few minutes, then cut into wedges to serve.
Tips
For a softer, custardy center, cook the second side a little less; for a firmer tortilla, give it an extra minute or two.
Related recipes
BBQ Pulled Tofu Burger
Salty · VegetarianBeeroots salad
Salty · VegetarianBreaded Camembert Bowl with Bulgur & Crudites
Salty · VegetarianBreaded Goat Cheese Bowl with Crudites
Salty · VegetarianWant to add this to your week and get the shopping list written for you?