A recipe from Gemo
Tortilla Espanola
A classic Spanish potato and egg tortilla cooked in olive oil until golden outside and tender inside. Onion is optional, but the dish stays centered on potatoes, eggs, olive oil, and salt.
Method
- 01
Beat 6 eggs with about 1/2 teaspoon salt in a large bowl and set aside. Peel 700 g potatoes, slice them thinly, and slice 1 onion if using.
- 02
Heat 250 ml olive oil in a deep nonstick skillet over medium-low heat. Add the potatoes, onion if using, and the remaining 1/2 teaspoon salt. Cook gently, turning now and then, until the potatoes are fully tender and only lightly golden, not crisp.
⏱ 20 min
- 03
Drain the potatoes and onion well through a colander, saving the oil for cooking or another use. Let them cool for 2 minutes, then fold them into the beaten eggs and rest for 5 minutes so the potatoes absorb some egg.
⏱ 5 min
- 04
Wipe the skillet clean and add 1 tablespoon of the drained oil. Heat over medium heat, pour in the potato-egg mixture, and shape the edges with a spatula. Cook until the bottom is set and golden while the center is still a little soft.
⏱ 4 min
- 05
Place a flat plate or lid over the skillet, carefully invert the tortilla, then slide it back into the skillet uncooked side down. Cook briefly until set to your liking, then rest for 5 minutes before slicing. Serve warm, room temperature, or cold.
⏱ 3 min
Nutrition
