Tortilla Española, or Spanish omelette, is a classic dish that beautifully combines simple ingredients into something truly special. It's the kind of recipe that makes you feel like you've tapped into the essence of Spanish cuisine, right from your own kitchen. Perfect for any meal of the day, it pairs rustic flavors with a touch of elegance.
Let's break down these simple yet magical ingredients. The star of the show is the potatoes — they form the hearty base and carry the soft texture of the dish. Eggs bring everything together with their silky smoothness, creating a creamy consistency when cooked. Onions introduce a sweet, caramelized flavor that elevates the overall taste profile. Olive oil is not just for cooking; it enriches the tortilla with a smooth, fruity flavor that's quintessentially Spanish. Lastly, salt and black pepper are crucial for seasoning, accentuating all the natural flavors without overpowering them.
Tortilla Española is wonderfully versatile. Serve it with a simple green salad for a light meal or slice it into wedges and present it as a tapas-style appetizer. It pairs beautifully with crusty bread and a glass of chilled white wine or sangria for a truly Spanish dining experience.
First, heat your olive oil in a large, non-stick skillet over medium heat. You want enough oil to submerge the potatoes and onions so they cook evenly without browning too much. Add the thinly sliced potatoes and onions to the pan. Stir them occasionally, making sure they cook evenly and don't stick. In about 15 minutes, they should be tender and the onions translucent.
While your veggies are cooking, grab a large bowl and whisk together the eggs, salt, and pepper until well combined. Once your potatoes and onions are ready, drain them from the skillet, but hang on to some of that flavorful oil. Let them cool slightly, then mix them gently into the egg mixture, ensuring everything is coated.
Wipe your skillet clean with a paper towel, then add a little of the reserved oil back to the pan. Pour in the egg and potato mixture, spreading it out evenly. Cook over medium-low heat until the edges start to set, which should take about 10 minutes. Here's the tricky part: place a large plate over the skillet, flip the skillet to transfer the tortilla onto the plate, then slide it back into the pan to cook the other side for about 5 minutes. Once it's golden and firm, let it cool slightly before slicing and serving.
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