The Spanish tortilla is the perfect weeknight meal, and it’s even better the next day as leftovers!
My husband introduced me to the Spanish tortilla, a type of egg and potato omelet, years ago when we were first dating, and I fell for them immediately.
Unlike a flat Mexican tortilla, a Spanish tortilla is a thick omelet, made with thinly sliced potatoes and diced onions and sometimes peas and garlic.
To make a traditional Spanish
It’s a trick that works perfectly when it works… and ends up in disaster when it doesn’t!
In the recipe below, I’ll walk you through two different styles; one with the inverted flip if you’re the adventurous sort, and the other if you feel like just slipping the Spanish
The “flip” might sound complicated, but it’s not!
I love using peas in my tortilla although it drives my husband crazy; he’s a purist and likes only eggs, onions, olive oil, and potatoes. You can choose to leave the peas in or not- it won’t change the cook time if you leave them out.
This is such an easy recipe and it a PERFECT weeknight dinner. I usually serve my Spanish
Step-by-Step Spanish Tortilla
- 1 8" round non-stick pan
- 2 yellow potato
- 6 tablespoons olive oil
- 1/2 teaspoon salt
- 1 yellow onion diced
- 6 egg
- ½ cup frozen or fresh shelled peas frozen or fresh
- Slice the potatoes and store in a resealable bag, pressing out as much air as possible.
- Chop the onions and transfer to a resealable bag or container.
Prepare From Prepped:
- Make the tortilla as instructed, starting with Step 2 in the instructions.
Make From Fresh:
- Wash the potatoes and slice thinly, leaving the skins on.
- In a large bowl, combine the potatoes, onion, 2 tablespoon olive oil and salt. Toss to coat each potato slice as evenly as you can.
- Heat 2 tablespoons olive oil over medium heat until shimmering.
- Add the potato and onion mixture and cover. Lift the lid to stir occasionally, making sure the potatoes and onions aren’t sticking to the bottom of the pan. The potatoes are ready when they are thoroughly cooked through and fall apart easily when pressed.
- In the same bowl used to toss the potatoes and onions, whisk the eggs. Stir in the peas and set aside.
- When the potatoes have finished cooking, add them to bowl with the eggs and peas.
- Clean the pan, then return it to the stovetop. Add another 2 tablespoons of olive oil and turn the heat to medium.
- Preheat the oven to 350*F, if you plan on using the oven method to finish the omelet.
- When the oil is shimmering, add the potato and egg mixture to the hot pan.
- Cook, turning and swirling the eggs around the pan. Use a rubber spatula to gently lift away the edges of the omelet as it cooks. Continue swirling and lifting the edges until the sides and bottom have started to brown. Lifting the edges like this reinforces the sides of the omelet, making it stronger and easier to flip.
- Invert and flip method:
- The omelet is ready to flip once the omelet has started to brown at the edges and the sides have set.
- Take a shallow, wide plate, at least as large as the pan. Place the plate upside down, on top of the omelet.
- Using kitchen towels or oven mitts, pick up the pan and plate together, holding securely, and flip so that the pan is on top. Return the pan to the stovetop.
- Add the remaining 2 tablespoons of oil and heat until shimmering, then slide the omelet back into the pan.
- Continue to cook until the bottom of the omelet has browned and the eggs are set, about 3-5 minutes. Serve hot as is, or let cool.
- Oven method:
- Once the bottom of the omelet has started to brown, place the pan in the oven and finish the omelet there. The top will puff slightly and become uneven,
- Once the omelet is cooked through and has started to brown, about 3-5 minutes, remove from the oven.
- Let the omelet rest until cool enough to handle, then serve.
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