Tortilla Española (Spanish Omelette)
The perfect "any time" boat meal that uses minimal ingredients
Ingredients
- 1 Large yellow onion
- 2-3 Russet potatoes
- 6 Eggs
- ¼ Olive oil
- Salt & pepper
Instructions
- Heat the olive oil in a non-stick pan. Slice the onion and sauté until they start to caramelize. In the mean time, peel and slice the potatoes into 1/8th inch slices.
- Add the potatoes to the onions and cook until the potatoes are tender and the onions are fully caramelized, about 10-15 minutes. Remove from heat and let cool down a bit.
- Break the eggs into a bowl. With a slotted spoon, place the potatoes and onions into the eggs and gently stir. Add some salt and pepper.
- Cover with foil and let this sit for 15-20 minutes for the eggs to absorb into the potatoes.
- With the same pan you used for sautéing the vegetables, re-heat with the existing olive oil. Add more olive oil if needed. Once the oil starts to glisten, gently pour the egg mixture into the pan.
- Sauté on high heat for 1 minute. Reduce heat and cook for another 2 minutes. Rotate the pan over the flame for even cooking.
- With a thin spatula, edge the Tortilla around the pan to make sure it is not sticking. Make sure the top of the Tortilla has started to cook and not liquid-y before you flip it.
- Place a large plate over the pan and, with good pot holders, flip the omelette onto the plate. Slide back into the pan to cook the other side.
- Cook on high heat for a minute, lower the heat and cook for another minute. Slide onto a plate and serve!
Notes
