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Crispy Tortilla Española Recipe Easy Perfect Tender Creamy Potatoes

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A classic Spanish dish featuring crispy edges with tender, creamy potatoes inside. This easy and comforting recipe is perfect for any occasion and comes together in under 45 minutes.

Ingredients

Scale
  • 4 medium potatoes (about 800g or 1.76 lbs), preferably Yukon Gold or Russet
  • 1 large onion, thinly sliced
  • 6 large eggs, room temperature
  • 1 cup (240ml) extra virgin olive oil
  • 1 teaspoon salt, plus more to taste
  • Freshly ground black pepper, to taste
  • A handful of fresh parsley, chopped (optional)

Instructions

  1. Peel the potatoes and slice them into thin, even rounds about 1/8 inch (3mm) thick. Peel and thinly slice the onion.
  2. Pour about 1 cup (240ml) of olive oil into a skillet and warm over medium heat until shimmering but not smoking (3-5 minutes).
  3. Add the sliced potatoes and onions to the hot oil. Stir gently to coat evenly. Cook for 15-20 minutes, stirring occasionally, until potatoes are tender but not browned. Remove with a slotted spoon and drain excess oil on paper towels. Reserve the oil.
  4. In a large bowl, beat 6 eggs with 1 teaspoon salt and freshly ground black pepper to taste until combined but not frothy.
  5. Add the drained potatoes and onions to the beaten eggs. Gently fold to mix without breaking the potatoes. Let sit for 5 minutes.
  6. Heat 2 tablespoons of the reserved olive oil in a smaller (8-10 inch) non-stick or cast iron skillet over medium heat. Pour in the egg-potato mixture and spread evenly.
  7. Cook for 5-7 minutes, shaking the pan occasionally to prevent sticking, until edges start to set and turn golden.
  8. Place a large plate over the skillet and carefully invert the pan to transfer the tortilla onto the plate. Slide it back into the skillet to cook the other side for another 4-5 minutes until golden and crispy.
  9. Remove the tortilla from the pan and let rest for a few minutes before slicing.

Notes

Use a mandoline or sharp knife to slice potatoes evenly. Cook potatoes low and slow in olive oil until tender but not browned. Reserve frying oil for cooking the tortilla and drizzling. Flip carefully using a large plate. Let the tortilla rest before slicing for best texture. Can be baked at 350°F (175°C) for 20-25 minutes as an alternative to flipping.

Nutrition

Keywords: Tortilla Española, Spanish omelette, crispy potatoes, creamy potatoes, easy Spanish recipe, traditional Spanish dish, potato omelette

Find it online: https://evabake.com/crispy-tortilla-espa-n-ola-recipe-easy-perfect-tender-creamy-potatoes/