Tortilla Española (Spanish Omelette) Recipe
If you’re craving a dish that’s both comforting and simple, Tortilla Española is the way to go. With just three main ingredients—six large eggs, three medium potatoes, and one onion—you can whip up this classic Spanish omelette in no time. Slice those potatoes thinly and sauté them until golden in olive oil. I remember the first time I made it; the aroma filled the kitchen, and I couldn’t wait to dig in. Ready to learn how to flip it perfectly?
Ingredients Needed for Tortilla Española
When you’re ready to whip up a delicious Tortilla Española, you’ll need a few simple ingredients that pack a flavorful punch. Grab six large eggs, about four medium potatoes, and one onion for sweetness. Don’t forget salt and olive oil to taste! You can swap potatoes for sweet potatoes if you’re feeling adventurous. Trust me, it’s a cozy twist!
Preparing the Potatoes and Onions
Preparing the potatoes and onions is an essential step in making a truly delightful Tortilla Española.
Start with about 2-3 medium potatoes and 1 onion. Peel and slice them thinly, about 1/8 inch thick. If you’re feeling adventurous, add a pinch of paprika for extra flavor!
Sauté them gently in olive oil until they’re tender and golden. Trust me, the aroma will be irresistible!
Cooking the Eggs
With the potatoes and onions beautifully sautéed, it’s time to focus on the eggs.
Crack six large eggs into a bowl, whisking them until they’re frothy. You can add a pinch of salt for flavor—just don’t go overboard! Trust me, I’ve learned that the hard way.
Pour the eggs over the sautéed veggies and let that glorious aroma fill your kitchen!
Combining Ingredients
Now that you’ve got your frothy eggs ready, it’s time to combine them with those sautéed potatoes and onions. Here’s how to do it:
- Gently fold the potatoes and onions into the eggs.
- Make certain everything’s well coated.
- Don’t be shy—give it a good mix!
Trust me, the aroma will make your kitchen feel like Spain itself! Enjoy the process!
Cooking the Tortilla
Cooking the tortilla is where the magic truly happens. Heat your olive oil in a non-stick pan, then pour in the egg-potato mixture. Let it sizzle, filling your kitchen with that irresistible aroma.
| Time to Cook | Temperature |
|---|---|
| 6-8 minutes | Medium heat |
| Just until set | No browning |
| Add a pinch of salt | For flavor |
Enjoy the process!
Flipping the Tortilla
Flipping the tortilla can feel a bit nerve-wracking, but trust me, it’s easier than you think!
Here’s how to nail it:
- Use a large plate to catch the tortilla as you flip.
- Keep the pan on low heat to prevent sticking.
- Give it a gentle shake before flipping, so it’s loose.
With practice, you’ll be flipping like a pro—just don’t drop it!
Serving Suggestions
Once you’ve successfully flipped your tortilla, the fun really begins—serving it up right can elevate your dish even more!
Try slicing it into wedges and pairing it with a fresh salad, or serve it warm alongside crusty bread.
A sprinkle of parsley adds color, while a dollop of aioli brings creamy goodness.
Trust me, your taste buds will thank you!
Storing Leftovers
Storing leftovers is a breeze with just a few simple steps, and trust me, you’ll want to keep every last bite of that delicious tortilla española!
Here’s how:
- Let it cool to room temperature.
- Wrap it tightly in plastic wrap or place it in an airtight container.
- Store it in the fridge for up to 3 days. Enjoy those tasty bites!