Tortilla Española - Spanish Egg and Potato Omelet 🍳

Ingredients:

4 large eggs
4 medium potatoes, peeled and thinly sliced
1 medium onion, thinly sliced (optional, but traditional)
1/4 cup olive oil (for frying)
Salt and pepper, to taste
Fresh parsley (optional, for garnish)

Instructions:

Prepare the potatoes: Peel and thinly slice the potatoes into rounds. You can use a mandolin slicer to make this step easier and get even slices.
Cook the potatoes: In a large skillet, heat the olive oil over medium heat. Add the potato slices (and onions if using) to the pan, ensuring they are spread out evenly. Cook for about 10-12 minutes, stirring occasionally, until the potatoes are soft but not crispy. Be gentle when stirring to avoid breaking the slices.
Drain the potatoes: Once the potatoes are cooked, use a slotted spoon to remove them from the pan and transfer them to a large bowl. Let the oil drain off, and season with salt and pepper to taste. If you have extra oil in the pan, you can save it for another use.
Beat the eggs: In the same bowl as the potatoes, crack the eggs and whisk them gently until well combined. Season the egg mixture with a pinch of salt and pepper.
Combine potatoes and eggs: Carefully fold the cooked potatoes (and onions) into the beaten eggs, making sure they are well coated. Let this mixture sit for about 5 minutes to allow the flavors to meld together.
Cook the tortilla: Heat a non-stick skillet (preferably 8-10 inches in diameter) over medium-low heat and add a little bit of the leftover olive oil. Once hot, pour in the egg and potato mixture, spreading it out evenly in the pan. Cook for about 5-7 minutes, occasionally shaking the pan to prevent sticking.
Flip the tortilla: Once the edges of the tortilla begin to set and turn golden brown, it’s time to flip. Place a large flat plate over the skillet, carefully flip the tortilla onto the plate, and then slide it back into the pan, uncooked side down. Cook for another 5-7 minutes, until the tortilla is fully set in the middle and golden brown on both sides.
Serve: Remove the tortilla from the pan and let it cool slightly before slicing into wedges. Garnish with fresh parsley if desired.

Tips:

For a creamy center: If you prefer your tortilla more runny in the middle, cook it for a shorter amount of time. If you like it more set, let it cook longer.
Serving suggestion: Tortilla Española can be served warm, at room temperature, or even cold, making it a great dish for picnics or tapas.
Additions: You can add other ingredients like bell peppers, chorizo, or spinach to mix things up.