Tortilla Española

Ingredients

• 3 large eggs - preferably free-range
• 2 medium potatoes - Yukon Gold or similar
• 1 medium onion - optional, sweet onion recommended
• 100 ml olive oil - extra virgin for best flavor
• 1 teaspoon salt - to taste

Step-by-step instructions

1. Peel and thinly slice the potatoes to about 1/8-inch thick. If using onion, slice it thinly as well.
2. Heat the olive oil in a non-stick skillet over medium heat. Add the sliced potatoes and onions (if using), then season with salt. Cook, stirring occasionally, until the potatoes are tender and lightly golden, about 10-12 minutes.
3. In a bowl, beat the eggs and season with a pinch of salt. Once the potatoes are cooked, drain them from the oil (reserve some oil for later) and gently mix them with the beaten eggs.
4. Wipe the skillet clean and add a little reserved olive oil back to the skillet, heating it over medium-low. Pour in the egg and potato mixture, spreading it evenly. Cook for about 5 minutes, until the bottom is set and lightly browned.
5. Place a large plate over the skillet and carefully flip the tortilla onto the plate. Slide it back into the skillet to cook the other side for another 5 minutes, until set and golden brown.
6. Once cooked, slide the tortilla onto a cutting board, let it rest for a couple of minutes, then slice into wedges and serve warm or at room temperature.

Serving suggestion

Traditionally served as a tapa or main dish; pair with a simple green salad and a light red wine like Tempranillo.

Nutrition per serving (estimated)

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