potato tortilla

Make a classic Spanish omelette filled with pan-fried potatoes and onion. It makes a delicious light vegetarian meal or an easy tapas dish

Spanish tortilla

white onion, sliced

olive oil

butter

waxy potatoes, peeled, quartered and finely sliced

garlic

eggs, beaten

flat-leaf parsley, chopped,

baguette, sliced

tomatoes,

Put a large non-stick frying pan on a low heat. Cook the onion slowly in the oil and butter until soft but not brown – this should take about 15 mins. Meanwhile, peel the tomatoes (if using) by scoring the skins with a cross, putting them in a bowl and pouring over just-boiled water. Drain the water after 2-3 mins and the skins will peel away easily. You can then coarsely grate them.

Add the potatoes to the pan, then cover and cook for a further 15-20 mins, stirring occasionally to make sure they fry evenly. When the potatoes are soft and the onion is shiny, crush 2 garlic cloves and stir in, followed by the beaten eggs.

Put the lid back on the pan and leave the tortilla to cook gently. After 20 mins, the edges and base should be golden, the top set but the middle still a little wobbly. To turn it over, slide it onto a plate and put another plate on top, turn the whole thing over and slide it back into the pan to finish cooking.

Once cooked, transfer to a plate and serve the tortilla warm or cold, scattered with the chopped parsley. To accompany the tortilla, take slices of warmed baguette, stab all over with a fork and rub with the remaining garlic, pile on the grated tomatoes and season with sea salt and a drizzle of olive oil.

Spanish Tortilla with Burrata and Herbs

extra virgin olive oil

Yukon gold potatoes,

onion thinly, sliced or chopped

salt

eggs

black pepper

basil,

dill,

chives,

prosciutto ((optional))

burrata cheese, broken

arugula,

1. Preheat the broiler.2. In a large, oven safe skillet, heat the olive oil over medium heat. Add the potatoes, onion, and salt. Bring the oil to a gentle bubble, then reduce the heat to medium-low and cook, stirring often, until the potatoes are fork tender, about 20-25 minutes.&nbsp;3. Using a slotted spoon, transfer the potatoes and onion to a bowl. Add the the eggs, basil, dill, chives, and a large pinch of pepper, gently stir to combine, being carful not to break the potatoes.&nbsp;4. Strain the oil out the skillet and wipe the skillet clean. Heat 2 tablespoon of the reserve oil over medium high heat. Add the potato and egg mix and cook, stirring gently until the eggs just begin to set, about 2-3 minutes. Spread the mix into an even layer and reduce the heat to medium-low. Cook, shaken the pan occasionally to prevent sticking until the eggs are set and just cooked through, about 15-20 minutes. Transfer to the oven and broil 2-3 minutes.&nbsp;5. Remove from the oven, run a spatula around the edge of the skillet to help release the tortilla, then carefully invert onto a serving plate. Let sit 10 minutes. Top with prosciutto, burrata, arugula, and fresh herbs. Slice and serve warm or at room temperature. Enjoy!&nbsp;

Tortilla de Patatas or either known as Spanish Omelette or Tortilla Española is a traditional dish from Spain that is made with basic simple ingredients like eggs potatoes and onion. The potatoes and onion are cooked in extra-virgin olive oil.  It is simply delicious and a crowd-pleaser.

Tortilla de Patatas - Spanish Omelette - Tortilla Española

potatoes (about 650 grams)

onion (, thinly sliced)

Salt

Peel potatoes, cut in half and then in quarters. Cut into ? inch (3mm) slices.

Cut onion into thin slices.

In a 9.5 inch (24cm) non-stick frying pan heat olive oil over medium-high heat. Add potatoes and onion, add salt to taste and reduce heat to medium. Cook for about 10-12 minutes until potatoes are fork tender but not brown.

Remove from pan with a slotted spoon and place into a sieve over a bowl to let the oil drain. Let cool slightly. The olive oil&nbsp; can be strained and reused.

Meanwhile crack eggs into a large bowl. Season with salt and whisk to combine. Add cooled potatoes and onion and stir to combine.

Heat 1 tbsp of olive oil into the non-stick pan and add potato and egg mixture. Stir the mixture to get some cooked egg on top. Press slightly and let the tortilla cook for 5-6 minutes. Tuck the edges in and place a larger plate on top of the pan. Flip the tortilla onto the plate and slide the tortilla back into the pan.

Now depending on your taste preferences if you want it more moist and runny or more cooked inside cook the tortilla for 2-4 minutes more. Invert onto a serving plate and let sit for a few minutes.

Serve tortilla warm alongside some fresh salad and crusty bread. Enjoy!

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Top 3 potato tortilla recipes from across the web

The most viewed potato tortilla recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Spanish tortilla

Spanish Tortilla with Burrata and H...

Tortilla de Patatas - Spanish Omele...

The most viewed potato tortilla recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine