Tortilla Española, also known as Spanish Tortilla or Spanish Omelette, is a classic and delicious Spanish dish made with eggs, potatoes, and onions. A step-by-step guide on how to make Tortilla Española at home:
Ingredients:
- 4-5 medium-sized potatoes
- 1 medium-sized onion
- 6 large eggs
- Salt and black pepper to taste
- Olive oil (for frying)
- Optional: diced red or green bell pepper
Instructions:
1. Prepare the Potatoes and Onion:
- Peel the potatoes and slice them into thin rounds (about 1/8-inch thick).
- Peel and thinly slice the onion.
- If using bell pepper, dice it into small pieces.
2. Heat Olive Oil:
- In a large skillet or frying pan, heat a generous amount of olive oil over medium-high heat. The oil should be enough to generously cover the potatoes and onions.
3. Fry the Potatoes and Onions:
- Carefully add the potato slices to the hot oil. Fry them until they're tender and slightly golden but not crispy (about 10-15 minutes).
- About halfway through cooking the potatoes, add the sliced onions (and diced bell pepper if using) to the skillet. Continue to fry until the onions are soft and translucent.
- Using a slotted spoon or spatula, transfer the cooked potatoes, onions, and bell peppers (if used) to a plate lined with paper towels to remove excess oil. Season with salt and black pepper while they're still warm.
4. Beat the Eggs:
- In a separate bowl, beat the eggs. Season them with a bit of salt and black pepper.
5. Combine Eggs and Potatoes:
- Add the fried potato, onion, and bell pepper mixture to the beaten eggs. Mix everything together until the potatoes are evenly coated.
6. Heat the Skillet:
- Wipe the skillet clean and add a small amount of olive oil (about a tablespoon) to it.
- Heat the skillet over medium heat.
7. Cook the Tortilla:
- Pour the egg and potato mixture into the skillet. Spread it out evenly.
- Cook the tortilla undisturbed for about 5-7 minutes, or until the edges start to set and the bottom is lightly browned.
8. Flip the Tortilla:
- Place a plate or a larger skillet on top of the skillet with the tortilla.
- Carefully flip the tortilla onto the plate or skillet so that the uncooked side is facing down.
9. Finish Cooking:
- Slide the flipped tortilla back into the skillet.
- Cook for an additional 5-7 minutes, or until the tortilla is fully set and nicely browned on both sides. You can adjust the cooking time to your preference for a runnier or firmer center.
10. Serve:
- Remove the Tortilla Española from the skillet and let it cool slightly.
- Cut it into wedges or squares and serve it warm or at room temperature as a delightful tapa or main course.
Tortilla Española is a versatile and satisfying dish that's perfect for any meal of the day. Enjoy your homemade Spanish omelette!