Mangu

tortilla-espanola

Next Dish: Funchi

The Tortilla Española, also known as the Spanish omelette, is a traditional dish from Spain widely recognized as a staple of Spanish cuisine. It is an omelette made with eggs and potatoes, sometimes also including onion and/or garlic. The ingredients are fried in oil and then mixed with beaten eggs. The mixture is then cooked slowly on both sides until golden brown.

potatoes

salt

olive oil

egg

onion

Recipe

Ingredients:

  • 1 cup olive oil

  • 5 medium potatoes, peeled and sliced

  • 1 onion, sliced

  • 6 large eggs

  • Salt to taste


Instructions:

  1. Heat the olive oil in a large frying pan over medium-high heat. Add the potatoes and onion, making sure they are fully covered by the oil. Cook for about 20-30 minutes, until the potatoes and onions are soft. Stir occasionally to prevent them from sticking to the pan.

  2. In a large bowl, beat the eggs and add salt to taste.

  3. Once the potatoes and onions are cooked, drain them from the oil and add them to the beaten eggs. Mix until well combined.

  4. Heat a small amount of oil in a non-stick frying pan over medium heat. Pour in the egg, potato, and onion mixture. Cook for about 5 minutes, until the bottom of the tortilla is set and golden brown.

  5. Carefully flip the tortilla using a large plate and slide it back into the pan to cook the other side. Cook for another 5 minutes, or until the tortilla is fully set.

  6. Slide the tortilla onto a plate and let it cool down a bit before serving. It can be served warm or at room temperature.