Spanish Tortilla
This Spanish Tortilla is a deliciously simple potato and egg dish, perfect for any meal of the day! With its fluffy texture and rich flavor, it makes a beautiful centerpiece for brunch or a light dinner.
Hand-drawn steps
In a large skillet, heat the olive oil over medium heat. Add the sliced potatoes and onions, and sauté until the potatoes are soft and lightly golden, about 15-20 minutes.
While the potatoes are cooking, whisk the eggs in a bowl, seasoning with salt and black pepper to taste.
Once the potatoes and onions are cooked, drain excess oil and mix them into the bowl with whisked eggs, ensuring everything is well combined.
Clean the skillet and return it to medium heat. Add a touch of olive oil if necessary to prevent sticking.
Pour the egg, potato, and onion mixture back into the skillet, spread it evenly, and cook for about 5 minutes until the bottom is set.
Using a large plate, carefully flip the tortilla to cook the other side. Cook for another 5 minutes, adding more oil if needed. Make sure both sides are golden brown.
Tiny tips
For added flavor, try using flavored oils like garlic-infused olive oil.
Ensure the potatoes are sliced uniformly for even cooking.
Let the tortilla sit for a few minutes after cooking to firm up before slicing.