A traditional spanish dish, this easy Tortilla Espanola is made with just eggs, potatoes and onions. Quick and simple, this recipe is on the table in just 30 minutes.
Heat the oil in a large skillet over medium high heat.
Add the potatoes and onions to the skillet. Cook the potatoes until tender and crispy, approximately 5-6 minutes.
Drain the oil from the skillet and return to the heat.
Whisk the eggs in a large bowl with the salt and pepper.
Add the eggs to the skillet and, using a spatula, move the potatoes around so the egg can get into the nooks and crannies. Cook the omelette until it's just set around the edges but still a little wobbly in the center.
Carefully, Invert the omelette by placing a large platter on top of the skillet and turning the omelette onto the platter.
Slide the omelette back into the skillet and continue cooking until crispy and golden, an additional 3 minutes.
Serve the omelette with hot sauce, chopped parsley or red bell pepper, if desired.
Notes
You can make your Spanish omelette up to a day in advance. To reheat, place in a 350˚F oven for 10-15 minutes or until warmed through.You can also serve your Spanish Tortilla at room temperature.