Easy Tortilla Española, Spanish Omelette

A slice of Spanish tortilla (Tortilla Española) made with eggs and sliced potatoes is served on a blue-patterned plate alongside crispy bacon. The full tortilla is visible in the background, garnished with chopped parsley. Toast with melted cheese, extra bacon, and a basket of sliced bread are also seen on the table.

5 from 1 vote

Easy Tortilla Española, Spanish Omelette

This easy Tortilla Española, Spanish Omelette, is made with potatoes, eggs, and onions. A perfect brunch recipe rooted in Spanish and Puerto Rican tradition.

Prep Time10

Cook Time1

Resting Time5

Total Time1 14

Course: Breakast, Brunch

Cuisine: spanish

Cooking Technique: broiling, frying, sauteing

Servings: servings

Calories: 243kcal

Author: Zoé Forestier

Equipment

1 non-stick skillet
1 flat lid

Ingredients

¼ cup olive oil
1 onion peeled, sliced or diced
2 potatoes peeled, sliced or diced
8 eggs
4 tablespoon ricotta
salt to taste
pepper to taste
parsley fresh for garnish

Instructions

Peel and slice the potatoes and onions. Place the potatoes in cold salted water to keep them from turning brown.
Cook onions in olive oil in a non-stick skillet over medium heat until translucent. Strain and set aside, reserving the oil.
In the same pan, arrange the potatoes in a single layer and cook covered over low heat until tender. Sliced potatoes may cook faster than diced potatoes.
Whisk eggs with salt. Mix in ricotta if using. Add the cooked onions and stir gently.
Pour the egg mixture over the potatoes into the skillet. Cook over medium heat until the edges are set, then lower the heat and cover.
Once the bottom is set, flip the tortilla using a plate or lid and return it to the skillet to finish cooking for another five to eight minutes. When a knife or fork comes out mostly clean, it is ready.
Slide the tortilla onto a plate and let it cool slightly.
Garnish with parsley or cilantro and serve.

Notes

Keep the heat low to avoid burning the eggs.
Let potatoes cook in their own steam by keeping the pan covered.
Use evenly cut slices for uniform cooking.
Cook onions until lightly golden to add depth.
Serve warm or at room temperature.
Use a small cast iron skillet if you want a more compact tortilla that is easier to flip.
If the tortilla isn't cooking or setting fast enough, gently lift the edges and tilt the pan to let the uncooked egg run underneath.

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