Spanish Potato Omelette - Tortilla Española
A hearty and thick omelette made with caramelised potatoes and onions.
Ingredients
- 3 medium-sized potatoes waxy variety
- 1 onion medium size
- 1-2 garlic cloves
- 5 eggs
- 300 - 400 ml olive oil
- 1/2 tsp sweet paprika ( Pimenton) optional
- salt, black pepper to taste
Instructions
- Peel and wash the potatoes. Slice them in half lengthwise, then cut each half into thin slices.
- Heat olive oil in a pan over medium heat. Add the sliced potatoes, ensuring they are evenly spread and coated in oil. Fry for about 3 minutes until they begin to soften. Add the chopped onions and stir to coat the vegetables in oil. Keep the heat low to avoid browning. Fry for about 10 minutes until the potatoes are tender.
- Transfer the cooked potatoes and onions to a sieve placed over a bowl to drain the excess oil.
- In a separate bowl, beat the eggs with minced or crushed garlic, salt, pepper, and paprika. Fold in the drained potato mixture until combined. Let it rest for 10 minutes.
- Return the mixture to the pan (no extra oil needed). Cook on low heat, pressing down gently with a spatula to shape the tortilla evenly. Let it set for 3-5 minutes until the edges firm up and the centre is no longer runny.
- Place a plate over the pan, flip the tortilla onto the plate, then slide it back into the pan to cook the other side for 3-5 minutes until firm and cooked. Slide the golden tortilla onto a serving plate and let it cool for 5-10 minutes before slicing. Serve warm or cold.
Notes
This Spanish omelette has approximately 1800 calories. It is divided into 6 portions, each containing around 300 calories. These values are approximate and may vary depending on the brands of ingredients used and the methods of preparation.