A tortilla with eggs and potatoes, often called a Spanish tortilla or "tortilla española," is a classic dish made with just a few simple ingredients. It's hearty and can be enjoyed hot or cold, making it perfect for any meal.
Ingredients:
- 4 medium potatoes (Yukon gold or russet)
- 1 onion (optional)
- 6 large eggs
- Salt (to taste)
- Olive oil
Instructions:
-
Prepare the potatoes: Peel the potatoes and slice them thinly (about 1/8 inch thick). If using onion, slice it thinly as well.
-
Cook the potatoes: In a large skillet, heat a generous amount of olive oil over medium heat. Add the potatoes (and onion, if using) and cook, stirring occasionally, until the potatoes are tender and slightly golden, about 15-20 minutes. You want them cooked through but not crispy. Drain any excess oil.
-
Beat the eggs: In a large bowl, crack the eggs and whisk them together. Season with salt.
-
Combine: Once the potatoes are cooked, let them cool slightly, then add them to the bowl with the beaten eggs. Mix gently to combine.
-
Cook the tortilla: In the same skillet, add a bit more olive oil if needed, and heat it over medium-low heat. Pour the egg and potato mixture into the skillet, spreading it evenly. Cook for about 5-7 minutes until the bottom is set and lightly browned.
-
Flip the tortilla: To flip, place a large plate over the skillet, invert the tortilla onto the plate, then slide it back into the skillet to cook the other side. Cook for another 5-7 minutes until set and golden.
-
Serve: Once cooked, transfer to a serving plate. You can serve it warm or let it cool to room temperature. It can be sliced like a pie and enjoyed on its own or with a salad.
Tips:
- For added flavor, consider adding bell peppers, herbs, or spices.
- This dish keeps well in the fridge, making it great for meal prep or snacks!
Enjoy your Spanish tortilla!
