Spanish Tortilla (Tortilla de Patatas) | Eat with Jupiter
Spanish Tortilla (Tortilla de Patatas)
10 mins prepServes 4
A classic Spanish omelet made with thinly sliced potatoes, onions, and eggs. The potatoes and onions are first gently fried until tender, then mixed with beaten eggs and cooked in a pan to form a thick, savory cake.
1. Thinly slice the potatoes and red onion.
2. Add a generous amount of oil to a large skillet over medium heat. Add the sliced potatoes and onions and cook, stirring occasionally, until softened and lightly golden.
3. Drain the cooked potatoes and onions in a colander to remove excess oil.
4. In a large bowl, crack the eggs and whisk them with a fork.
5. Add the drained potato and onion mixture to the whisked eggs and mix to combine.
6. Pour the entire mixture into a non-stick skillet over medium heat. Cook until the bottom and edges are set and golden brown.
7. Carefully flip the tortilla (using a plate can help) and cook the other side until it's also golden and cooked through.
8. Slide the finished tortilla onto a serving plate. Garnish with a sprig of fresh rosemary before slicing and serving.
