Spanish Tortilla Recipe
Ingredients:
- 1/2 cup olive oil
- 4 large potatoes, peeled and thinly sliced
- 1 large onion, thinly sliced
- 1 red bell pepper, seeded and thinly sliced (optional)
- 6 large eggs
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Equipment:
- Large frying pan (preferably non-stick)
- Spatula
- Large bowl
Instructions:
- Cook the Potatoes and Onions:
- Heat the olive oil in a large frying pan over medium heat.
- Add the sliced potatoes and onions (and bell pepper if using). Season with salt and pepper.
- Cook, stirring occasionally, until the potatoes are tender but not browned, about 15-20 minutes.
- Prepare the Eggs:
- While the potatoes and onions are cooking, beat the eggs in a large bowl and season with salt and pepper.
- Combine and Cook:
- Once the potatoes and onions are cooked, drain them from the oil using a colander (reserve the oil). Then add them to the beaten eggs and mix gently.
- Heat a few tablespoons of the reserved oil in the same pan.
- Pour the potato and egg mixture into the pan, spreading it evenly.
- Cook over medium heat, shaking the pan occasionally to prevent sticking, until the edges are set and the bottom is golden, about 5 minutes.
- Flip the Tortilla:
- Place a large plate over the frying pan and invert the tortilla onto the plate.
- Slide the tortilla back into the pan to cook the other side, adding a little more oil if necessary.
- Cook until the second side is golden and the tortilla is set, about 3-5 minutes.
- Serve:
- Let the tortilla cool slightly before cutting into wedges.
- Garnish with chopped parsley and serve warm or at room temperature.
Spanish Tortilla can be enjoyed at any meal and is often served as a tapa in Spanish cuisine. It’s simple, filling, and delicious. Enjoy making and tasting your tortilla!