Spanish Tortilla Recipe
Ingredients:
1/2 cup olive oil
4 large potatoes, peeled and thinly sliced
1 large onion, thinly sliced
1 red bell pepper, seeded and thinly sliced (optional)
6 large eggs
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
Equipment:
Large frying pan (preferably non-stick)
Spatula
Large bowl
Instructions:
Cook the Potatoes and Onions:
Heat the olive oil in a large frying pan over medium heat.
Add the sliced potatoes and onions (and bell pepper if using). Season with salt and pepper.
Cook, stirring occasionally, until the potatoes are tender but not browned, about 15-20 minutes.
Prepare the Eggs:
While the potatoes and onions are cooking, beat the eggs in a large bowl and season with salt and pepper.
Combine and Cook:
Once the potatoes and onions are cooked, drain them from the oil using a colander (reserve the oil). Then add them to the beaten eggs and mix gently.
Heat a few tablespoons of the reserved oil in the same pan.
Pour the potato and egg mixture into the pan, spreading it evenly.
Cook over medium heat, shaking the pan occasionally to prevent sticking, until the edges are set and the bottom is golden, about 5 minutes.
Flip the Tortilla:
Place a large plate over the frying pan and invert the tortilla onto the plate.
Slide the tortilla back into the pan to cook the other side, adding a little more oil if necessary.
Cook until the second side is golden and the tortilla is set, about 3-5 minutes.
Serve:
Let the tortilla cool slightly before cutting into wedges.
Garnish with chopped parsley and serve warm or at room temperature.
Spanish Tortilla can be enjoyed at any meal and is often served as a tapa in Spanish cuisine. It’s simple, filling, and delicious. Enjoy making and tasting your tortilla! If you have any more requests or need further recipes, feel free to ask.