Tortilla Española (Spanish Omelette)

Recipe & Instructions (US Units)

Ingredients:

• 1 cup olive oil (Spanish, mild)
• 4 medium potatoes (about 1.5 lbs), peeled and thinly sliced (1/8 inch)
• 1 medium yellow onion, thinly sliced (optional, but common)
• Salt to taste
• 6 large eggs

Instructions:

1. Heat olive oil in a 10-inch non-stick skillet over medium heat. Add sliced potatoes and onion (if using). Season generously with salt.
2. Cook gently, stirring occasionally, ensuring potatoes are submerged in oil (this is more poaching than frying). Cook for 15-20 minutes, or until potatoes are tender but not browned. Do not let them crisp.
3. While potatoes cook, crack eggs into a large bowl and beat lightly with salt.
4. Once potatoes are tender, drain them through a colander set over a bowl, reserving the flavorful olive oil. Let potatoes cool slightly.
5. Add the slightly cooled potato and onion mixture to the beaten eggs. Stir gently to combine. Let sit for 10-15 minutes.
6. Heat 1-2 tbsp of the reserved olive oil in the same skillet over medium heat.
7. Pour the egg and potato mixture into the skillet, spreading it evenly. Cook for 5-7 minutes, gently shaking the pan occasionally and running a spatula around the edges, until the edges are set and the center is mostly set but still slightly jiggly.
8. Place a large plate (larger than the skillet) over the skillet. Carefully and quickly flip the tortilla onto the plate. Add another tsp of oil to the skillet if needed.
9. Slide the tortilla back into the skillet, uncooked side down. Tuck the edges in with a spatula to round the shape. Cook for another 3-5 minutes until cooked through (it should still be slightly moist inside).
10. Slide the finished tortilla onto a clean plate. Let cool for at least 10-15 minutes before slicing into wedges. Can be served warm or at room temperature.

What Makes It Special:

Tortilla Española is a cornerstone of Spanish cuisine, found in every bar and home. Its beauty lies in its simplicity – just eggs, potatoes, olive oil, and often onion. Slowly cooking the potatoes in abundant olive oil makes them incredibly tender, and when combined with the eggs, creates a thick, satisfying omelette that's far more than the sum of its parts. It's incredibly versatile, served as a tapa, light meal, or in sandwiches.