Description
Tortilla Espanola is a dish I make all the time at home. My boyfriend’s family are Spanish, and he just loves this authentic dish. It’s easy to prepare and always a crowd pleaser. Traditionally this dish only uses only onions, potatoes and egg; however I like to add a little green, either parsley or chives depending on your taste. They’re both wonderful.
Ingredients
- 1 tablespoon olive oil, or more if needed
- 2 large potatoes, peeled and thinly sliced
- salt and pepper to taste
- ¼ teaspoon smoked paprika, or to taste
- 1 sweet Spanish onion, thinly sliced
- 6 eggs
- 1 teaspoon olive oil
- 1 bunch fresh parsley, coarsely chopped
- 1 tablespoon olive oil
Instructions
- Preheat an oven to 350 degrees F (175 degrees C).
- In an ovenproof skillet over medium heat
- heat 1 tablespoon of olive oil until it shimmers
- and place the potatoes into the hot oil. Season with salt and pepper
- and sprinkle with smoked paprika. Pan fry the potatoes
- stirring and tossing occasionally
- until they are beginning to soften
- about 8 minutes. Stir in the onion
- and cook
- stirring occasionally
- until the potatoes and onion are slightly browned and the onion is translucent
- about 10 more minutes. Take the skillet off the heat
- and allow to cool for about 5 minutes.
- Beat the eggs with 1 teaspoon of olive oil in a large bowl. Stir in the parsley
- add the potato-onion mixture
- and lightly combine.
- Heat 1 tablespoon of olive oil in the skillet over medium heat until it shimmers
- then gently spoon the egg-potato mixture into the hot skillet. Reduce heat to medium-low
- and shake the skillet a few times to help release the omelet from the bottom of the skillet.
- Slide the skillet into the preheated oven
- and bake until the omelet is puffed and the top is golden brown
- about 5 minutes. A toothpick inserted into the center of the omelet should come out clean. Cut the omelet into pie-shaped pieces
- and serve hot.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 50 mins
Servings: 4