Spanish tortilla with potatoes and onions
1 serving
30 minutes
Spanish tortilla with potatoes and onions is the heart of Spanish cuisine, a simple and incredibly tasty dish that originated in the 19th century as a folk food. Golden potatoes, soft inside and tender, combine with sweet onions to create a harmony of flavors encased in an airy egg shell. The ease of preparation makes the tortilla indispensable in the everyday life of Spaniards: it is eaten as a snack, hot dish or cold bite. The tortilla has a rich, slightly sweet flavor with hints of fried potatoes, and its texture is creamy inside and slightly firm outside. Simple yet elegant, it remains a symbol of home comfort and gastronomic culture in Spain.
1
Slice the potatoes into thin half-circles and fry on low heat for about 15 minutes until cooked, avoiding a crust.
- Potato: 1 piece
- Olive oil: 1 tablespoon
2
Add finely chopped onion to the potatoes in the middle of frying.
- Onion: 0.5 piece
3
In a bowl, beat two eggs, add cooked potatoes and onion (if there's a lot of oil in the potatoes, it's better to let it drain). Mix and slightly mash the potatoes with a fork.
- Chicken egg: 2 pieces
- Potato: 1 piece
- Onion: 0.5 piece
- Olive oil: 1 tablespoon
- Salt: to taste
- Ground black pepper: to taste
4
In a small pan, heat olive oil well, pour in eggs with potatoes, and immediately reduce the heat to medium. After three minutes, lower it to the lowest setting and fry for another three minutes.
- Olive oil: 1 tablespoon
- Chicken egg: 2 pieces
- Potato: 1 piece
- Onion: 0.5 piece
5
Now carefully transfer the tortilla to a plate with a thin spatula, cover it with a pan, and flip it onto it.
- Chicken egg: 2 pieces
- Potato: 1 piece
- Onion: 0.5 piece
- Olive oil: 1 tablespoon
6
Continue frying on the other side for about three more minutes. You can check readiness with a toothpick.
- Chicken egg: 2 pieces
- Potato: 1 piece
- Onion: 0.5 piece
- Olive oil: 1 tablespoon
