Tortilla Española

🔥 Prep

• Peel and thinly slice the 4 potatoes into approximately 3‑mm rounds.
• Peel the 1 onion and finely dice it.
• Crack the 6 eggs into a large bowl, whisk lightly, and set aside.
• Measure out 1 cup olive oil and have it ready for frying.
• Measure 1 tsp salt to season the potatoes and onions during cooking.

🔥 Cook

• 1. Heat the olive oil in a non‑stick skillet over medium heat until shimmering.
• 2. Add the sliced potatoes and diced onion to the hot oil, sprinkle with the 1 tsp salt, and fry for 10‑12 minutes, stirring occasionally, until the potatoes are tender but not browned.
• 3. Using a slotted spoon, transfer the potato‑onion mixture to a bowl, allowing excess oil to drain back into the skillet; reserve the oil.
• 4. Add the drained potato‑onion mixture to the beaten eggs and gently stir to combine.
• 5. Wipe the skillet clean, leaving about 2 tablespoons of the reserved oil, and heat over medium‑low heat.
• 6. Pour the egg‑potato mixture into the skillet, spreading it evenly. Cook undisturbed for 4‑5 minutes until the edges are set and the bottom is lightly golden.
• 7. Place a large flat plate over the skillet, then confidently flip the tortilla onto the plate. Slide the tortilla back into the skillet to cook the other side for 3‑4 minutes.
• 8. Transfer the finished tortilla to a serving plate and let it rest for 2 minutes before slicing.

🔥 Serve

• Cut the tortilla into wedges or small squares and serve at room temperature.
• Accompiment with a dollop of aioli or garlic mayonnaise.
• Pair with crusty bread, a simple green salad, or sliced tomatoes for a complete Spanish tapa.