Tortilla Española (Spanish Omelette) Recipe

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Tortilla Española, Tortilla de Patatas, or Spanish Omelette is a staple in Spanish cuisine. Just a few simple ingredients but high on flavor. Try out my version of this traditional dish.

4 medium potatoes (500 gms)
1 large onion
4 eggs
1 tsp salt or to taste
1/4 tsp black pepper powder
1/4 tsp garlic powder
1/2 tsp paprika powder
2 tbsp all-purpose flour
1/3 cup olive oil

To begin, peel the potatoes and wash them well. Pat dry. Cut into halves and thinly slice them. Do not soak the sliced potatoes in water.
Heat olive oil in a pan. Add the potatoes and cook them for a few minutes until they change color.
In the meantime, slice the onions.
Add in the onions and cook until the potatoes soften a bit and the onions caramelize.
Remove to a plate. Season it with ½ tsp salt and mix well. Let it cool a bit.
Whisk 4 eggs in a bowl until slightly fluffy.
Add in the dry ingredients – salt, black pepper powder, garlic powder, paprika powder, and all-purpose flour. Mix well.
Now add in the vegetables and mix.
Heat 3 tbsp oil in the same pan you cooked the potatoes and onions in. Pour in the egg mixture. Keep the flame on low to cook the eggs.
Gently mix the eggs so that they cook evenly until they start to set around the edges.
To flip the omellete, cover the pan with a plate and turn it over. Slide the omellete back into the pan and cook. Gently push the edges in to shape the tortilla.
Once done, slide it into a serving dish. Let it cool a bit before cutting it into wedges. The Tortilla Española or Spanish Omelette is traditionally served at room temperature or even cold.