Tortilla Espanola
📜 Collection: Unknown Eight | ✍️ Attribution: Unattributed | 📂 Category: Appetizers A traditional Spanish tapa made with tender potatoes, sweet onions, and eggs, baked and then cooked on the stovetop. Serve this classic omelet at room temperature cut into wedges for an authentic Mediterranean treat.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 20 mins | 45 mins | 30 mins | 6 servings |
🔪 Key Equipment
- Small roasting pan
- Non-stick sauté pan
- Plate
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 3 pounds | Potatoes | Peeled and sliced 1/8 inch thick |
| 1/3 cup | Spanish olive oil | Divided |
| 1 medium size | Onion | Sliced thin |
| 6 | Eggs | Beaten |
| 1/4 tsp | Salt | None |
Instructions
Step 1: Roasting Potatoes
- Preheat oven to 350 degrees.
- In a small roasting pan, toss the 3 pounds potatoes with 1/3 cup Spanish olive oil, cover and bake for 20 minutes.
- Uncover the pan and lay 1 medium size onion slices over the potatoes and cook uncovered until potatoes are soft.
- Remove the pan and pour off the oil, reserving it. Cool the potatoes to room temperature.
Step 2: Cooking Omelet
- Season the 6 eggs with the 1/4 tsp salt. Gently fold in the potato onion mixture and mix carefully.
- Heat a non-stick sauté pan over high heat with a few tablespoons of the reserved oil. Add the egg mixture.
- Allow the eggs to set on high heat for a minute while gently shaking the pan so they don’t stick.
- Reduce the heat to the lowest temperature and cook for 15-20 minutes until firm.
- Flip out onto a plate, add more oil to the sauté pan and gently slide the omelet back into pan to cook the other side.
- Keep heat low and cook for about 8 minutes. Cool to room temp, cut in wedges and serve.
💡 Make-Ahead & Storage: Can be prepared ahead and served at room temperature later the same day.
Original Recipe Scan
