Tortilla Española

Tortilla Espanola

Sometimes you just want something simple. The first time I had this was when my former coworker introduced this to me at her housewarming party. Both her and her husband are from Barcelona and this is a staple meal/snack for them.

Mandolin sliced potatoes, yellow onions, and eggs

While the ingredients are simple, the prep work and cooking takes a bit of time.

Tortilla Española

1# russet potato / 1 large
1 onion
6 eggs

  1. Peel and slice potatoes on a mandolin. Drain water. Salt generously.
  2. Slice onions and cook until translucent or browned (depending on your preference).
  3. Beat 6 eggs and a tablespoon of water together. Salt & pepper.
  4. Cook potatoes in a skillet with a cover (steam).
  5. Combine onions and potatoes then add to egg mixture.
  6. Make sure pan is hot when adding egg. Reduce heat to low and cover for 8 minutes.
  7. Put plate on top of pan and flip over. Slide back into pan and cook for an additional 2 minutes with cover. Serve hot or at room temperature.

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