This Spanish Omelette, a.k.a Tortilla Española, is Spain's classic tapa. It is such a simple and versatile meal – great for breakfast, lunch, or dinner.
- 2 cups extra virgin oil olive
- 8 medium potatoes, peeled and cut into ¾ pieces inch (I used russet potatoes)
- 2 small onions, halved and thinly sliced
- 2 teaspoons salt divided
- McCormick freshly ground black pepper, to taste
- 7 eggs, separated
Heat the oil in a medium (9 inch) nonstick skillet over medium-low heat. Cook potatoes, turning occasionally, until soft, about 10-15 minutes. Add onion and mix to incorporate. Add 1 teaspoon of salt and black pepper to taste; cook until onion is translucent and fragrant, and the potatoes are lightly golden, about 5 minutes. Remove carefully the potatoes and onion, with a slotted spoon, from the skillet and place on a large plate. Remove the oil from the skillet, leaving only 2 to 3 tablespoons of oil to cook the tortilla.
In a large bowl add the eggs white and whisk vigorously until the mixture is frothy and increased in size, about 3 minutes. Stir in egg yolks, and the remaining teaspoon of salt; mix until incorporated. Add potatoes with onion and mix.
Slightly heat the oil in the skillet over low heat. Add the eggs and potatoes mixture. Cover and cook for 10-15 minutes, or until the tortilla is almost set. Check that the tortilla is cooked on the bottom and not sticking to the skillet. Invert tortilla using a large plate, then slide it back into the skillet and cook the other side for 5 -8 minutes, or until fully cooked.
Cut the tortilla and serve warm or at room temperature.
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Please note that nutritional information is a rough estimate and it can vary depending on the products used.
Calories: 237kcal | Carbohydrates: 29g | Protein: 11g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 143mg | Sodium: 659mg | Potassium: 973mg | Fiber: 6g | Sugar: 1g | Vitamin A: 210IU | Vitamin C: 26.3mg | Calcium: 92mg | Iron: 7.7mg