Tortilla Española
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Keep it simple and traditional with this four-ingredient Tortilla Española
A tortilla Española or a Spanish omelette is a thick and tasty egg dish. Not to be confused with a frittata, a tortilla española calls for very few ingredients. Olive oil, waxy potatoes, sweet onion and eggs. Many customize their tortilla and add cooked zucchini, broccoli or cauliflower. I kept it simple and traditional and provided toppings for each person to customize and enjoy as they please. We love it with a side of sour cream, chopped tomatoes, fresh parsley and thyme.
Related recipe: Dos Quesos Dip
The ingredients are fresh and available at Northgate Market. Their produce section is beautifully displayed with a large variety of staple fruits and vegetables. Hard to find Latin produce too.
Have you visited their Hispanic aisle? They have available different types of beans, rice, seasonings, marinades and canned goods that immediately transport you back home. I love that they have huitlacoche in a jar and dry cracked corn for soups. I love visiting and brainstorming traditional recipes.
For now, we will enjoy this tortilla española these next few days. It’s a fun brunch meal that can be stored in the refrigerator for up to three days if you have leftovers. It’s one of those dishes that taste best at room temperature at any time of the day.
Tortilla Española
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Yield: 8 to 10 1x
Description
This simple and traditional tortilla Española only calls for four ingredients. Perfect for a family breakfast or brunch.
Ingredients
2 cups extra virgin olive oil
2 cups white or gold potatoes, peeled and cut in 1 1/2 -inch pieces slices
1 cup yellow onion, thinly sliced
8 eggs
2 teaspoons salt
1/2 teaspoon ground black pepper
To serve:
sour cream
fresh thyme
fresh parsley
tomatoes, chopped
Instructions
Combine oil, onion and potatoes in a 10-inch non-stick skillet. Oil should cover vegetables. Heat over medium-low heat. Cover; Oil should bubble slowly, about 12 minutes or until potatoes are tender.
Transfer to vegetables to a large strainer over a large glass bowl. Reserve the oil. Let the vegetables cool for 10 minutes.
Place eggs in a large bowl, season with salt and pepper, whisk to mix well. Fold in vegetables and set aside for 10 minutes.
Heat 2 tablespoons of reserved oil in 10-inch non-stick skillet over medium heat. Pour in egg and vegetable mixture and cook until the edges begin to set. Run a silicone spatula around the edges to separate the egg from the skillet. Continue running the spatula until bottom portion is completely set and separated from the skillet. Place a large plate over the skillet, flip the tortilla onto the plate. Place skillet back on stove then slide tortilla (uncooked side down) onto skillet. Cook until the bottom is set, pushing any uncooked egg down the edges with spatula ; about 3 minutes.
Place large plate over skillet and invert, flipping the tortilla onto the plate. Let rest at room temperature for 10 minutes. Slice into wedges and serve with a side of sour cream and a sprinkle of fresh thyme, parsley, and chopped tomatoes.
