Tortilla Espanyola

Tortilla española

Inspiration: Barcelona friend who made this at a house warming party. Although, she might argue my recipe isn’t traditional as they don’t brown any of the onions! 

Tortilla Espanyola Recipe:

1# russet potato (1 large)

1 onion

6 eggs

s&p

  1. Peel and slice potatoes on a mandolin either thick or thin (depending on preference). Drain water. Salt generously, more than you think is necessary. Can use coarse sea salt too.
  2. Slice onions and cook until soft and browned (less crunch is better). Set aside in a bowl.
  3. In a separate bowl, beat 6 eggs and a tablespoon of water together. Season with salt & pepper.
  4. Heat a skillet with oil and cook potatoes until soft but not crumbly.
  5. Combine onions and cooked potatoes, then add to beaten egg mixture.
  6. Make sure the skillet is hot when adding egg, then reduce heat to low and cook for 4 minutes.
  7. Finish off in broiler for the last 4 minutes (8 minutes cook time for eggs). Place a plate on top of the skillet and flip over. Serve hot or cold.

Tortilla Española

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