Tortilla (Spanish omelette)
4 servings
40 minutes
Tortilla is one of the most famous dishes of Spanish cuisine, rooted in simple rural traditions. This omelet made from potatoes, eggs, and onions represents a harmonious blend of tenderness and heartiness. A light golden crust hides a soft, aromatic filling filled with the natural sweetness of vegetables and the rich flavor of olive oil. Tortilla can be served hot or cold and pairs perfectly with fresh bread and herbs. In Spain, it is often prepared as tapas – a small snack that accompanies friendly conversations and a glass of wine. Simple to make yet elegant in taste, the Spanish omelet has become a symbol of home comfort and traditions that unite generations.
1
Peel the potatoes, cut them in half, and slice very thinly. Sprinkle with salt.
- Potato: 280 g
- Salt: to taste
2
Clean the onion, cut it in half, and chop it finely.
- Onion: 120 g
3
Cut the tomatoes with a sharp knife.
- Tomatoes: 1 piece
4
Pour 2 tablespoons of olive oil into the pan. Heat over medium heat.
- Olive oil: 3 tablespoons
5
Add the potatoes and fry them for 5 minutes, stirring constantly.
- Potato: 280 g
6
Add the onion and mix well. Cover the pan with a lid and reduce the heat. Stir occasionally.
- Onion: 120 g
7
Crack the eggs into a large bowl and beat with a fork to mix the yolks and whites.
- Chicken egg: 5 piece
8
Add salt and pepper.
- Salt: to taste
9
When the potatoes and onions are ready, add them to the bowl with the eggs.
- Potato: 280 g
- Onion: 120 g
10
Add tomatoes and peas.
- Tomatoes: 1 piece
- Green peas: 1 glass
11
Add the remaining tablespoon of olive oil to the pan and heat over medium heat for about 1 minute.
- Olive oil: 3 tablespoons
12
Pour the mixture of eggs and vegetables into the pan. Reduce the heat. Cook on the lowest heat for 15 minutes.
- Chicken egg: 5 piece
- Potato: 280 g
- Onion: 120 g
- Tomatoes: 1 piece
- Green peas: 1 glass
13
When most of the liquid on the surface of the omelet has evaporated, flip it to the other side and cook for another 5 minutes.
- Chicken egg: 5 piece
14
Serve hot.
