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Tortilla Espanola is simple yet rich in flavor. You need just a few key ingredients to make it perfect. The star ingredients are eggs and potatoes.

Tortilla Espanola - Spanish Egg and Potato Omellet

Experience the authentic flavors of Spain with Tortilla Española, a delicious Spanish egg and potato omelette that's easy to make and packed with taste. Discover the key ingredients, step-by-step instructions, helpful tips for perfecting this dish, and creative variations suited for any dietary need. Click through to explore the full recipe and make this classic dish a part of your culinary repertoire!
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Ingredients
  

4 large eggs

2 medium potatoes, peeled and thinly sliced

1 medium onion, finely chopped

1/2 cup olive oil

Salt, to taste

Freshly ground black pepper, to taste

Chopped parsley, for garnish (optional)

Instructions
 

Prepare the Potatoes and Onions: In a large skillet, heat the olive oil over medium heat. Add the sliced potatoes and finely chopped onion. Cook gently, stirring occasionally, until the potatoes are tender but not browned, about 20-25 minutes. Ensure the heat is low to avoid crisping.

    Drain and Season: Once the potatoes and onions are cooked, drain them from the oil using a slotted spoon, and let them cool for a couple of minutes. Season with salt and freshly ground pepper while they cool.

      Whisk the Eggs: In a large bowl, crack the eggs and whisk them until they're well beaten. Add a pinch of salt and pepper to taste.

        Combine Ingredients: Gently fold the cooled potato and onion mixture into the beaten eggs, ensuring everything is evenly coated.

          Cook the Tortilla: Wipe the skillet clean and add a few tablespoons of the reserved olive oil. Heat it over medium-high heat. Pour the egg and potato mixture into the skillet. Cook for about 5-7 minutes, or until the bottom is set and lightly golden.

            Flip the Tortilla: To flip the tortilla, place a large plate over the skillet. Carefully invert the skillet to transfer the tortilla onto the plate. Slide the tortilla back into the skillet to cook the other side for an additional 5-7 minutes until fully cooked through and golden.

              Serve: Once cooked, slide the tortilla onto a serving platter. Let it cool slightly before slicing. Serve warm or at room temperature, garnished with fresh parsley if desired.

                Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4-6