Spanish Tortilla Recipe
A classic Spanish dish featuring a thick potato and onion omelet, perfect for any meal.
Ingredients
Main ingredients
- 1 pound Yukon Gold potatoes (peeled (about 4 to 5 small potatoes))
- 1 medium yellow onion
- 1 cup extra virgin olive oil
- 6 large eggs
- 1 teaspoon sweet Spanish paprika (optional)
- 1 teaspoon Kosher salt
Instructions
- Slice potatoes into 1/8-inch-thick slices and cut onion into half-moon slices.
- Cook potatoes and onions in olive oil over medium-high heat, then reduce to low and cook for 20 minutes. Drain and reserve oil.
- Whisk eggs with paprika and salt, then fold in cooked potatoes and onions.
- Pour mixture into a heated skillet with 2 tablespoons of reserved oil. Cook for 3-4 minutes until eggs set.
- Flip the tortilla onto a plate, then slide back into the pan to cook the other side for 3-4 minutes. Run a spatula around edges if needed.
- Serve warm or at room temperature, sliced into wedges.
Notes
Use a nonstick skillet for easier flipping and cleaning.