Traditional Spanish Tortilla
A very traditional Spanish Tortilla with potato and egg. The perfect comfort food for when I get that homesick feeling for Spain.
Servings Prep Time
1 5
Cook Time Passive Time
10 20
Servings Prep Time
1 5
Cook Time Passive Time
10 20
Ingredients
Instructions
  1. Using a dull knife (if a butter knife works, then great) slice part way into the potato then rotate the knife to break off a chunk of it, about 1/2″ cubish. The pieces should all be odd shaped and have rough edges. Salt generously.
  2. Place the potatoes in a non stick skillet and just barely cover with olive oil, bring to a simmer. After a few minutes, add the onion. Cook until the potatoes are soft but NOT brown.
  3. Drain the potatoes and onion, reserving the oil. My host mom strained the oil through a paper towel and saved it in the fridge for use in another dish, just remember that the oil now has salt in it. Let the potato and onion sit in the colander draining and cooling for about 10 minutes. Take a taste and add more salt if needed.
  4. Meanwhile, scramble 3 eggs with the water. Gently mix the potato and onion into the egg and let it sit for another 10 minutes.
  5. Check the mixture, some of the egg will have been absorbed into the potatoes, so add another if needed to get your preferred consistency. I like mine not as eggy.
  6. Pour about 1 TBS of olive oil back into the skillet and set to medium-high heat. Fill the skillet half way up with potato mixture and cook until halfway set and the bottom is just beginning to brown. Place a plate on top of the skillet and very carefully flip the skillet over and the mixture onto the plate. Slide the potatoes back into the skillet with the uncooked side down and continue to cook until the bottom browns and the egg is cooked. The center should still be slightly soft. Slice into wedges and serve warm.