This is a very easy, but delicious recipe that anyone can make at home. Tortilla Española is a unique and versatile dish. Although the two main ingredients are potatoes and eggs, it does not taste like plain potatoes or an egg omelet. No, not at all! You will enjoy the light texture and well-balanced taste of this traditional Spanish dish. And the best part is - you can serve it warm or cold, as a main meal, an appetizer, or as tapas.
Ingredients:
6-7 medium potatoes, peeled
1 yellow onion, chopped fine
5-6 eggs
2 cups of olive oil
Salt to taste
1 green or red bell pepper, chopped
Directions:
Cut the potatoes in half and slice them thin (approximately 1/8" thick, not paper thin).
Heat the olive oil on a large, non-stick frying pan over medium high heat. When it is hot, put potatoes and onions into a frying pan, spreading them evenly over the surface. Add some salt and mix well. Cook the potatoes but do not fry them. Turn down the heat slightly, so the potatoes do not burn. If you wish, you can add 1 chopped bell pepper to the potatoes and onions.
When potatoes are cooked through, remove from the pan with a spatula and allow oil to drain.
Beat the eggs into a large bowl and add a pinch of salt. When the potatoes cool off slightly, mix them into the beaten eggs.
Pour 1-2 tablespoons of olive oil into the non-stick frying pan (approximately 9-10”) and heat on medium heat for 1-2 minutes. Then pour the potato egg mixture into the pan and spread out evenly. It is important to flatten it down with a spatula. Shake the pan a few times and run the spatula around the edge of the pan to prevent sticking.
You can cover the frying pan with a lid to let the eggs set quicker. When the eggs are cooked on the edge and the potatoes browned on the bottom, it’s time to turn it over and cook the other side. Place a large plate or a flat lid over the frying pan and flip the tortilla upside down. Place the frying pan back on the stove and put just enough oil to cover the bottom. Let the pan warm for 30 seconds or so, and then slide the tortilla back into the frying pan. Use the spatula to shape the edges. Let it cook for another 5-7 minutes. Turn the heat off and let the tortilla sit in the pan for 2 minutes.
Slide the tortilla onto a large plate to serve. You can cut it into 6-8 pieces like a pie.
Tortilla Española is simply delicious served with a tomato sauce made from tomatoes, onions, garlic, green peppers, and olive oil sautéed in a frying pan.
Here is my improvised recipe:
Green bell pepper
4-5 medium tomatoes
Half an onion
1 tablespoon of garlic
Sauté the chopped vegetables in olive oil over medium heat for 10-15 minutes. Serve over a piece of tortilla.
6-7 medium potatoes, peeled
1 yellow onion, chopped fine
5-6 eggs
2 cups of olive oil
Salt to taste
1 green or red bell pepper, chopped
Directions:
Cut the potatoes in half and slice them thin (approximately 1/8" thick, not paper thin).
Heat the olive oil on a large, non-stick frying pan over medium high heat. When it is hot, put potatoes and onions into a frying pan, spreading them evenly over the surface. Add some salt and mix well. Cook the potatoes but do not fry them. Turn down the heat slightly, so the potatoes do not burn. If you wish, you can add 1 chopped bell pepper to the potatoes and onions.
When potatoes are cooked through, remove from the pan with a spatula and allow oil to drain.
Beat the eggs into a large bowl and add a pinch of salt. When the potatoes cool off slightly, mix them into the beaten eggs.
Pour 1-2 tablespoons of olive oil into the non-stick frying pan (approximately 9-10”) and heat on medium heat for 1-2 minutes. Then pour the potato egg mixture into the pan and spread out evenly. It is important to flatten it down with a spatula. Shake the pan a few times and run the spatula around the edge of the pan to prevent sticking.
You can cover the frying pan with a lid to let the eggs set quicker. When the eggs are cooked on the edge and the potatoes browned on the bottom, it’s time to turn it over and cook the other side. Place a large plate or a flat lid over the frying pan and flip the tortilla upside down. Place the frying pan back on the stove and put just enough oil to cover the bottom. Let the pan warm for 30 seconds or so, and then slide the tortilla back into the frying pan. Use the spatula to shape the edges. Let it cook for another 5-7 minutes. Turn the heat off and let the tortilla sit in the pan for 2 minutes.
Slide the tortilla onto a large plate to serve. You can cut it into 6-8 pieces like a pie.
Tortilla Española is simply delicious served with a tomato sauce made from tomatoes, onions, garlic, green peppers, and olive oil sautéed in a frying pan.
Here is my improvised recipe:
Green bell pepper
4-5 medium tomatoes
Half an onion
1 tablespoon of garlic
Sauté the chopped vegetables in olive oil over medium heat for 10-15 minutes. Serve over a piece of tortilla.
That looks soo great Olga! Whenever I make tortilla, I also make a side of sauteed spinach with pine nuts and golden raisins. I definitely recommend!
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