Spanish Potato Tortilla
4 servings
75 minutes
Spanish potato tortilla is a classic of Spanish cuisine, a simple yet surprisingly delicious dish born in the heart of Spain. The combination of tender potatoes, sweet onions, and airy eggs creates a dense but soft texture, while the golden crust gives the tortilla an appetizing look. It can be served hot or cold as a main dish or snack. Traditionally, Spaniards enjoy tortilla with a glass of wine or a cup of aromatic coffee. The secret to its flavor is the proper cooking of the potatoes, which should become soft but not crumble. In Spain, this tortilla is often eaten at picnics, family dinners, and cozy taverns while enjoying its rich and harmonious taste.
1
Peel the potatoes and cut them into small cubes about 1 cm. Do the same with the onion.
- Potato: 600 g
- Onion: 1 piece
2
Fry potatoes and onions on low heat in a decent amount of oil, adding a little salt. It's better to use a wide pan. Key point: there should be enough oil so that the potatoes don't burn and evenly acquire a yellow hue. Turn the potatoes occasionally to ensure the cubes soften evenly on all sides. If they start to burn, add more oil. As a result, the potatoes should be soft but not burnt.
- Olive oil: to taste
- Salt: to taste
3
While the potatoes are cooking, beat the eggs with salt and pepper to taste in a large bowl. I also add a couple of tablespoons of milk, but it's not necessary.
- Chicken egg: 6 pieces
- Salt: to taste
- Ground black pepper: to taste
4
When the potatoes and onions are ready, they are sent to a bowl with eggs (if there's oil left in the pan, save it). Then the potatoes should be slightly mashed, but not turned into puree; pieces should be visible, but the beaten eggs should become a bit thicker. Mix.
- Potato: 600 g
- Onion: 1 piece
- Chicken egg: 6 pieces
5
Take a smaller pan, pour the remaining oil into it, then add the potato-egg mixture and place it on low heat. The goal is to cook the tortilla inside without burning it outside. Leave for about 20 minutes, occasionally adjusting the edges. Do not cover with a lid and be patient.
- Olive oil: to taste
- Potato: 600 g
- Onion: 1 piece
- Chicken egg: 6 pieces
6
And the most difficult part. Flip the tortilla. By this time, it should be well-cooked inside (otherwise it will spread during the process) and browned on the bottom (otherwise it won't look nice). Take a large flat plate in your left hand (if you are right-handed, the opposite for left-handed) and cover the pan in your right hand, then flip the tortilla in one motion. Then slowly let it slide back onto the pan and leave it to brown on the other side.