Tortilla Espanola
I love Spain! As I walk the Camino de Santiago, I can always count on stopping for a slice of tortilla española at a cafe or bar along the way. It is the go-to dish for any household because who doesn't always have potatoes, onions, and eggs in the kitchen? You can be creative and add any other ingredient that you may have on hand. ¡Viva España!
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Ingredients
- cooking oil
- 3-4 yellow potatoes thick-sliced on a mandoline
- 1 onion halved and sliced
- 6 eggs beaten
- 1/2 c. milk
- 1 tsp. salt
- pepper
- Options to add:
- spinach
- mushrooms
- ham
- seafood (crab, clams)
Instructions
- In a frying pan, heat up a hefty amount of oil. Using medium heat, slowly fry the onion and potatoes. Ideally, potatoes should cook until tender but not turn brown.
- In a big bowl, mix the eggs, milk, and salt. When potatoes and onions are ready, scoop them into the egg mixture using a big slotted spatula/spoon (to drain the oil.)
- Gently, mix the potatoes and egg mixture and anything else you want to add.
- Discard most of the oil from the frying pan, leaving a bit for the final frying.
- Again on medium heat, add the mixture back to the pan. Fry until the tortilla is half done.
- Next (the tricky part) flip the tortilla with a plate or lid, and fry the other side until fully cooked.
- Flip onto a plate and serve with a smile! ¡Buen provecho!
Notes
I would recommend watching a YouTube video on how to flip the tortilla. If you're ever in Spain, buy a plastic lid with a handle that is especially made for flipping tortillas.
Recipe Notes
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