Ingredients:
- 4 large potatoes, peeled and thinly sliced
- 1 large onion, thinly sliced
- 6 large eggs
- Salt, to taste
- Olive oil for frying
Instructions:
- Prepare Potatoes and Onions:
- Heat a generous amount of olive oil in a large skillet over medium heat. Add the sliced potatoes and onions. Cook, turning occasionally, until the potatoes are tender but not browned. Remove from heat and drain excess oil.
- Whisk Eggs:
- In a large bowl, beat the eggs and season with salt.
- Combine Eggs and Potatoes:
- Add the cooked potatoes and onions to the beaten eggs. Mix gently, ensuring the potatoes are well coated.
- Heat Olive Oil:
- In the same skillet, add a bit more olive oil if needed. Heat the oil over medium heat.
- Cook the Tortilla:
- Pour the egg and potato mixture into the skillet. Cook over medium heat, occasionally lifting the edges with a spatula to let uncooked egg flow underneath. Continue until the edges are set but the center is still slightly runny.
- Flip the Tortilla:
- Carefully place a large plate over the skillet. Invert the skillet to transfer the tortilla onto the plate, cooked side up. Slide the tortilla back into the skillet to cook the other side. Cook until the center is fully set.
- Serve:
- Slide the tortilla onto a serving plate. Allow it to cool for a few minutes before slicing it into wedges or squares.
- Enjoy:
- Serve warm or at room temperature. Enjoy this classic Spanish Tortilla as a tapa, light meal, or sandwich filling.
This Tortilla Española is a versatile and flavorful dish that captures the essence of Spanish cuisine. It’s perfect for sharing and enjoying with friends and family. ¡Buen provecho!