Spanish potato tortilla
Local name : Tortilla de patatas
The thick, tender Spanish omelette, potatoes and onions slowly cooked in olive oil then bound with eggs.
Photo : Juan Emilio Prades Bel · CC BY 4.0
- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
- Serves
- 4
- Difficulty
- Medium
Method
- Heat the oil in a 24 cm frying pan. Add the potatoes and onion, salt them, and cook gently for 20 minutes, stirring. They should be soft but not browned.
- Drain in a colander, keeping the oil.
- Beat the eggs with salt, pepper and the parsley. Add the still-warm potatoes and leave for 5 minutes.
- Return 2 tbsp of the oil to the pan over medium heat. Pour in the mixture and cook for 5 minutes, shaking the pan so it does not stick.
- Place a plate over the pan, flip decisively, then slide the tortilla back in and cook the other side for 3 to 4 minutes.
- Rest for 5 minutes. Serve warm or at room temperature, in wedges or cubes as a tapa.
Spain is divided on this: with or without onion. With, it is softer and sweeter. The centre should stay slightly creamy, so do not overcook it.
