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MexicanMainVegetarianGluten-Free
Tortilla Española
Crispy golden potatoes and caramelized onions meld into a silky egg custard in this Spanish classic that's equally at home for breakfast, lunch, or dinner. Sliced thin and served warm or at room temperature, each wedge delivers tender potatoes with perfectly set eggs and a gorgeous golden crust. Make this versatile crowd-pleaser whenever you need something simple yet impressive that comes together in under an hour.
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Instructions
- 1
Heat olive oil in a 10-inch non-stick skillet over medium-low heat until it reaches 200°F.
- 2
Add sliced potatoes and onions to the oil, stirring gently to coat. Cook for 15-20 minutes, stirring occasionally, until potatoes are tender but not browned.
- 3
Using a slotted spoon, transfer potatoes and onions to a large bowl, reserving the oil.
- 4
Beat eggs with salt and pepper in a separate bowl, then gently fold in the warm potato mixture. Let stand for 5 minutes.
- 5
Heat 2 tablespoons of the reserved oil in the same skillet over medium heat.
- 6
Pour in the egg and potato mixture, spreading evenly. Cook for 4-5 minutes until the bottom is set but the top is still runny.
- 7
Place a large plate over the skillet and quickly flip the tortilla onto the plate.
- 8
Slide the tortilla back into the skillet, cooked side up. Cook for another 3-4 minutes until just set.
- 9
Transfer to a serving plate and let cool for at least 10 minutes before slicing into wedges.
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