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Tortilla Española
The Spanish omelette — potatoes and egg cooked in olive oil, perfected for centuries. Cooking the potato and onion gently so they soften rather than fry gives tortilla española its tender, almost confit-like texture inside.
Ingredients
Instructions
Heat oil in a 24cm non-stick pan. Gently cook potato and onion on medium heat 25 minutes — they should soften, not fry.
Drain potatoes, reserve oil.
Beat eggs well. Fold in warm potatoes and onion. Season generously.
Return 2 tbsp oil to pan on medium heat. Add egg-potato mixture.
Cook 5–6 minutes until bottom is golden and top is barely set.
Flip using a plate. Return to pan, cook 3 more minutes.
Cool slightly. Serve at room temperature.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
