A simple Spanish potato omelet beloved by children and adults alike. Perfect as a quintessential picnic dish or tapas when cut into 1-inch squares.
Tortilla Española
This recipe comes from the renowned Spanish chef Penelope Casas. It’s a staple in Spanish cuisine and is loved by both children and adults. While an omelet is a simple dish to prepare, it is important that you know the proper technique. When serving an omelet as a tapa, you should cut it into 1-inch squares that can be picked up with a toothpick.
Ingredients
- 1 cup olive oil, for frying
- 4 large potatoes, peeled and cut into ⅛-inch slices
- 1 large onion, thinly sliced
- Kosher or sea salt, to taste
- 4 large eggs
Directions
- Heat the oil in an 8-inch or 9-inch skillet over medium heat until it sizzles when you drop in a potato slice.
- Add the potatoes and onion one slice at a time to prevent sticking, alternating layers of potatoes and onion. Season with salt.
- Cook, turning occasionally, until the potatoes are tender but not browned, for about 20 minutes. Transfer with a slotted spoon or spatula to a colander and let drain. Reserve 4 teaspoons oil and wipe out the skillet.
- In a large bowl, beat the eggs lightly with a fork and add salt. Add the potatoes and press down until completely covered by the egg mixture. Let sit 15 minutes.
- Heat 3 teaspoons of the reserved oil in the same skillet over high heat until it reaches the smoking point. Quickly pour in the potato-and-egg mixture and distribute evenly.
- Reduce the heat to medium-high and cook, shaking the skillet often to prevent sticking, until the bottom begins to brown. Slide the omelet onto a plate, cover with a second plate, and turn over.
- Heat the remaining 1 teaspoon reserved oil in the same skillet over high heat to the smoking point. Reduce the heat to medium and slide the omelet back into the skillet.
- Cook, shaking constantly until the bottom is browned, using the back of a pancake turner to neatly tuck in the edges. Continue cooking until the center is set but still slightly juicy within. Serve hot or at room temperature.
- Substitute a sliced cauliflower for the potatoes