Tortilla Española

Name: Tortilla Española
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 6 servings servings
Cuisine: Spanish
Ingredients: 1/2 cup olive oil; 2 pounds baking potatoes, peeled and cut into 1/4-inch slices; salt and pepper to taste, or other seasoning per your taste; 2 tablespoons olive oil; 2 onions, sliced into rings; 6 eggs; 1 roasted red pepper, cut into strips; 3 ounces Spanish serrano ham, chopped; 2 tablespoons chopped fresh parsley

Jennifer

10 months ago

Cuisine: Spanish

Categories: Healthy Meals & Eggs

Tortilla Española is a classic Spanish dish that's more of a thick potato omelet than a tortilla as we know it in the Americas. This simple yet satisfying dish features thinly sliced potatoes and onions, slowly cooked in olive oil until tender, then combined with eggs and cooked into a thick, golden cake. The result is a flavorful and versatile dish that can be enjoyed hot or cold, as a tapa, a light lunch, or even a picnic snack. With its crispy edges and tender interior, Tortilla Española is a beloved staple of Spanish cuisine.

Tortilla Española recipe - Spanish easy difficulty dish

potatoes

Difficulty: EASY

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour 10 minutes

Serving Size: 6 servings

Ingredients:

1/2 cup olive oil
2 pounds baking potatoes, peeled and cut into 1/4-inch slices
salt and pepper to taste, or other seasoning per your taste
2 tablespoons olive oil
2 onions, sliced into rings
6 eggs
1 roasted red pepper, cut into strips
3 ounces Spanish serrano ham, chopped
2 tablespoons chopped fresh parsley

Directions:

Put a larger skillet over medium to low heat, and heat 1/2 cup olive oil.
Cook the potatoes and cook until tender. Stir occasionally. After 15 to 20 minutes they should be done. Add salt and pepper to them when you have put them aside.
Leave the skillet over medium heat and heat 2 tablespoons olive oil.
Gently cook the onion rings until golden brown and soft. This should take about 15 minutes.
Put the onion rings aside and let them cool.
Take a large bowl to whisk the eggs. When smooth add the serrano ham, roasted peppers and cooled onions. Add the potatoes too.
Return the skillet over low heat and heat the rest of the oil.
Pour in the mixture and gently cook. The sides need to turn golden brown. This takes 8 to 10 minutes.
Check with a spatula if needed and loosen the tortilla from the skillet.
Carefully pick it up and turn it over the uncooked side. Just like making pancakes.
Continue cooking until the tortilla has set in the center or until golden brown.
When done slide it onto a serving plate and leave it to cool to room temperature. Cut into six wedges and serve with parsley.

Ingredients:

1/2 cup olive oil

2 pounds baking potatoes, peeled and cut into 1/4-inch slices

salt and pepper to taste, or other seasoning per your taste

2 tablespoons olive oil

2 onions, sliced into rings

6 eggs

1 roasted red pepper, cut into strips

3 ounces Spanish serrano ham, chopped

2 tablespoons chopped fresh parsley

Directions:

Put a larger skillet over medium to low heat, and heat 1/2 cup olive oil.

Cook the potatoes and cook until tender. Stir occasionally. After 15 to 20 minutes they should be done. Add salt and pepper to them when you have put them aside.

Leave the skillet over medium heat and heat 2 tablespoons olive oil.

Gently cook the onion rings until golden brown and soft. This should take about 15 minutes.

Put the onion rings aside and let them cool.

Take a large bowl to whisk the eggs. When smooth add the serrano ham, roasted peppers and cooled onions. Add the potatoes too.

Return the skillet over low heat and heat the rest of the oil.

Pour in the mixture and gently cook. The sides need to turn golden brown. This takes 8 to 10 minutes.

Check with a spatula if needed and loosen the tortilla from the skillet.

Carefully pick it up and turn it over the uncooked side. Just like making pancakes.

Continue cooking until the tortilla has set in the center or until golden brown.

When done slide it onto a serving plate and leave it to cool to room temperature. Cut into six wedges and serve with parsley.