Easy Spanish Tortilla Recipe – Spanish Special
- Prep Time15 min
- Cook Time15 min
- Total Time30 min
Easy Spanish Tortilla Recipe Ingredients :
- 10 medium eggs
- Salt
- 1 teaspoon sweet Spanish paprika, optional
- 1 cup extra virgin olive oil
- 1 ½ lb russet potatoes (or 2 to 3 russet potatoes), peeled, halved and sliced cross-wise
- 1 large yellow onion, peeled, halved and sliced cross-wise
- 4 scallions, trimmed, chopped (both white and green portions)
How To Make Easy Spanish Tortilla Recipe :
In a large bowl, whisk together the eggs, salt, and optional paprika. Set aside.
Prepare a 10-inch oven-proof nonstick skillet or a well-seasoned cast iron skillet. Heat the olive oil over medium-high heat until shimmering but not smoking.
Add the potatoes, onions, and scallions to the skillet. Initially, they may seem crowded, but they will compress as they cook. Immediately reduce the heat to medium-low and cook for 25 minutes, stirring occasionally, until the potatoes are very tender.
Using a heat-safe strainer set over a bowl, drain the olive oil from the skillet (reserve the oil).
Season the potatoes with kosher salt and add them to the egg mixture in the bowl.
Preheat the oven broiler.
In the skillet, heat 3 tablespoons of the reserved olive oil over medium heat. Pour in the egg and potato mixture, gently pressing to even out the top. Reduce the heat to medium-low. Cook until the edges of the tortilla begin to set, then place the skillet under the broiler. Broil for about 5 minutes, watching closely, until the eggs are fully cooked and the top of the tortilla browns slightly (refer to notes if you prefer to finish cooking on the stovetop).
Let the tortilla rest for a few minutes before serving.
To serve, invert the tortilla onto a large serving platter (you may need to loosen the edges with a spatula). Cut into 6 slices and serve.
Recipe Notes:
If you prefer to finish cooking the omelette entirely on the stovetop instead of using the broiler (step #7), once the edges have set and the bottom is cooked, place a large plate over the skillet and securely hold it with your hand (consider wearing an oven mitt if the plate is hot). Quickly invert the skillet to release the tortilla onto the plate. Slide the tortilla back into the skillet and continue cooking on the other side until fully set.
Make Ahead and Leftovers: This dish can be prepared a day in advance. Allow it to cool completely before storing in an airtight container in the refrigerator. Leftover Spanish tortilla is delicious served at room temperature or chilled.
You can repurpose any remaining extra virgin olive oil, which will be infused with the flavors of the onions, in other culinary creations.
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