Description
Unlike most omelets, a Spanish tortilla is served at room temperature. It is the classic tapa, prepared all over Spain.
Ingredients
- ½ cup olive oil
- 2 pounds baking potatoes, peeled and cut into 1/4-inch slices
- salt and pepper to taste
- 2 tablespoons olive oil
- 2 onions, sliced into rings
- 6 eggs
- 1 roasted red pepper, drained and cut into strips
- 3 ounces Spanish serrano ham, chopped
- 2 tablespoons chopped fresh Italian parsley
Instructions
- Heat 1/2 cup olive oil in a large skillet over medium-low heat. Add 1/2 of the potato slices
- and cook
- stirring occasionally
- until just tender
- 15 to 20 minutes. Transfer potatoes to a large bowl
- leaving oil in the skillet. Add remaining potatoes to the skillet; cook
- stirring occasionally
- until just tender
- 15 to 20 minutes. Transfer potatoes to the bowl
- reserving oil in the skillet. Season potatoes with salt and pepper.
- Meanwhile
- heat 2 tablespoons olive oil in a separate skillet over medium heat. Stir in onion rings
- and gently cook until soft and golden brown
- about 15 minutes. Spoon onions onto a plate
- and allow to cool.
- Whisk eggs in a large bowl until smooth. Stir in cooled onions
- roasted peppers
- and serrano ham. Gently fold in cooked potatoes.
- Heat the large skillet with reserved oil over low heat. Pour in egg mixture
- and gently cook until the sides have started to set and the bottom has turned golden brown
- 8 to 10 minutes. Loosen tortilla with a spatula if needed
- then carefully slide onto a large plate. Turn the skillet upside down and place onto the uncooked side of tortilla. Turn the skillet right-side-up
- and remove the plate. Return the skillet to the stove
- and continue cooking until tortilla has set in the center
- about 4 minutes.
- Slide the tortilla onto a serving plate and allow to cool to room temperature. Cut into six wedges and sprinkle with parsley to serve.
Prep Time: 35 mins
Cook Time: 45 mins
Total Time: 2 hrs 20 mins
Servings: 6