Spanish Tortilla
A delightful Spanish Tortilla featuring tender potatoes and sweet onions enveloped in a fluffy, golden egg mixture. Perfect for any meal of the day.
Ingredients
Main Ingredients
- 30 g butter
- 3 tablespoons olive oil
- 2 medium onions, thinly sliced
- 400 g waxy potatoes, cut into very thin rounds
- 6 large eggs, lightly beaten
- Salt, to taste
- Black pepper, to taste
Instructions
Preparation
- Heat the butter and olive oil in a 23 cm non-stick frying pan over medium-low heat.
- Add the sliced onions and cook for about 10 minutes, until soft and tender.
- Stir in the potato slices so they are well coated with the fat.
- Cover the pan and cook for around 20 minutes, stirring now and then, until the potatoes are tender without breaking them up too much.
- Season the beaten eggs with salt and pepper.
- Once the potatoes are cooked, pour the eggs evenly into the pan over the onion and potatoes, then cover again.
- Cook on low to medium-low heat for about 20 minutes, until the base is golden and the top is mostly set.
- Carefully turn the tortilla out onto a plate, then slide it back into the pan to cook the other side.
- Cook for about 5 more minutes, until fully set and lightly browned.
- Cut into wedges and serve.
Notes
Spanish Tortilla can be served warm or at room temperature, often enjoyed with a fresh salad or crusty bread. Garnish with fresh herbs or aioli for extra flavor. Store leftovers in an airtight container for up to three days.