How to make Spanish Tortilla // Tortilla Espanola de Patatas con Cebolla

By Ethan Chlebowski · 30 min

Ingredients

Instructions

1. Thinly slice the potatoes, onion and garlic to roughly the same thickness.
2. Add about 1 inch of olive oil to a cast iron pan over medium heat.
3. Fry the potatoes, onion and garlic until they begin to soften and brown slightly, about 5 to 7 minutes.
4. Drain the fried vegetables and place them in a mixing bowl.
5. Add the 5 eggs, 2 tsp salt and the salsa to the bowl and stir to combine. Let the mixture rest for 5 to 10 minutes so it thins less.
6. Pour off the oil from the cast iron (save it if you like) and reheat the pan over medium heat.
7. Add the egg mixture to the pan and cook on one side until set and brown.
8. Loosen the edges. Place a plate over the pan, flip the whole thing onto the plate, re-grease the pan if needed, and slide the omelette back in. Cook until it springs back slightly when pressed with a finger.
9. Place a plate over the pan again and flip the omelette once more.
10. Serve with a sprinkle of coarse salt and any toppings you like, such as pickled onions and cilantro.

Summarized from Ethan Chlebowski's video. Watch it for the details.

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GarlicOnionEggPotatoSalsaPickled onion