If you’re looking for a delicious and versatile dish that highlights the flavors of Cuban cuisine, look no further than the Spanish Tortilla, also known as a Spanish omelette. This classic dish is a staple not only in Spain but also in Cuba, showcasing simple ingredients in a flavorful and satisfying way. Let’s dive into this easy recipe that will have everyone asking for seconds!
What is Spanish Tortilla?
Spanish tortilla, or tortilla Española, is a traditional dish made primarily with eggs, potatoes, and onions. It’s typically served at room temperature, making it perfect for tapas, picnics, or even as a main dish. The creamy texture of the eggs combined with tender potatoes creates a comforting dish that is both hearty and delicious, and it holds a special place in Cuban culinary traditions as well.
Why You’ll Love This Recipe
This Spanish tortilla is not only easy to make but also incredibly versatile. You can enjoy it as a tapa (appetizer), a light lunch, or even a hearty dinner. The combination of eggs and potatoes creates a satisfying dish that can be paired with a simple salad or enjoyed on its own. Plus, it’s a great way to use up leftover potatoes, or get creative with eggs!
Tips for Perfect Spanish Tortilla
- Adjust Ingredients: Feel free to customize your tortilla by adding ingredients like bell peppers, chorizo, or spinach for extra flavor and nutrition.
- Cook Slowly: Cooking the potatoes gently helps them maintain their shape and ensures even cooking.
The Spanish Tortilla is a beloved dish that embodies the essence of both Spanish and Cuban cooking: simple ingredients coming together to create something truly special. Whether you’re serving it for breakfast, lunch, or dinner, this Spanish omelette is sure to be a delight. Enjoy the wonderful flavors of Cuba right in your own kitchen!
From my table to yours,
Spanish Tortilla (Spanish Omelette)
Ingredients
- 6 eggs
- 2 potatoes peeled and thinly sliced
- 1 yellow onion thinly sliced
- salt to taste
- olive oil
Instructions
Prepare the Potatoes and Onions
- In a large skillet, heat olive oil over medium heat.
- Add the sliced potatoes and onions and cook gently, stirring occasionally, until the potatoes are tender but not browned, about 15-20 minutes. Season with salt.
Beat the Eggs
- While the potatoes are cooking, crack the eggs into a large bowl and whisk them until well combined.
- Add salt.
Cook the Tortilla
- Once the potatoes are cooked, add a bit more olive oil.
- Heat over medium heat.
- Pour the beaten eggs into the skillet, spreading it evenly.
- Cook for about 5-7 minutes, or until the eggs start to set.
Flip the Tortilla
- Using a large plate, carefully flip the tortilla.
- Slide it back into the skillet to cook the other side for another 5-7 minutes until golden brown.
Serve
- Once cooked, transfer the tortilla to a serving plate.
- Let it cool for a few minutes before slicing into wedges.
- It can be served warm or at room temperature.
Notes
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