By far, the Tortilla Española is the most popular tapas in Spain. The beauty of this dish is in its simplicity but at the same time it is profoundly delicious. This is the classic Tortilla Española recipe, only using three uncomplicated ingredients; eggs, potatoes, and onion cooked in olive oil.
The trick to a good tortilla is having patience and mastering the art of flipping the tortilla over. In the old days, Spaniards believed you had a better chance of marrying if you made an excellent tortilla.
- 1/2 Cup Olive Oil
- 1 Lb. Potatoes (peeled and sliced thinly)
- 1 Large Onion
- 6 Eggs
- Salt and Pepper to taste
- Flat-leaf Parsley, to garnish
- Heat a 10 inch nonstick skillet over high heat.
- Reduce the heat then add potatoes and onion. Cook for 15-20 minutes or until potatoes are tender.
- Drain the potatoes and onions through a strainer and reserve the oil.
- Beat eggs.
- Gently add vegetable mixture into the eggs.
- Season with salt and pepper to taste.
- Clean the skillet and reheat over medium-high heat with 3-4 tablespoons of the reserved oil.
- Add the egg mixture and smooth and even out the surface. Cook for about five minutes. Use a a spatula to loosen the side of the tortilla.
- Place a large plate over the tortilla and carefully invert the plate and tortilla at the same time, so the tortilla drops onto the plate.
- Add one tablespoon of oil to the pan and swirl around. Carefully slide the tortilla back onto the pan and cook about 2 to 3 minutes until eggs are set.
- Remove from heat and slide the tortilla onto a plate. Let stand for five minutes before cutting into wedges.
- Serve warm or at room temperature.