Spanish Tortilla
Rating
Make this delicious traditional Spanish tortilla at home!
Ingredients
- Spanish Tortilla
- 2 pounds russet potatoes
- 6 large eggs, room temperature
- 1 yellow onion, diced
- 2 cloves garlic, minced
- ½ cup olive oil, divided
- salt and pepper to taste
- Fresh Salsa
- 2 tomatoes, diced
- 1 green bell pepper, diced
- ¼ red onion, minced
- ¼ cup red wine vinegar
- salt and pepper to taste
Instructions
- Salsa
- Make the fresh salsa topping by adding the diced tomatoes, diced green peppers, minced onion, and red wine vinegar to a bowl and mixing with salt and pepper to taste. Allow the salsa to sit and marinate while you make the Spanish tortilla.
- Spanish Tortilla
- Wash and peel the potatoes, then dice them into about ¼ inch pieces. Prepare the onion and garlic.
- Heat ¼ cup of the olive oil over medium high heat in a large skillet and add the potatoes and onion. Cook the onion and potatoes for about 20 minutes, until the potatoes are fork tender.
- Add the garlic to the skillet and saute for another minute. Remove the potato mixture from heat and set aside to cool.
- While the potatoes are cooking, whisk the eggs in a large bowl with salt and pepper. Once the potatoes are cooked and have cooled a bit, add them to the eggs and mix to combine.
- Add 2 tablespoons to a medium skillet and heat over medium-low heat. Add half the egg and potato mixture to the skillet and cook uncovered for about 5 minutes. The bottom should be a golden brown color before flipping.
- To flip the tortilla, get a large plate and place it over the tortilla in the pan. Flip the pan over so the tortilla is on the plate. Oil the pan again with another 2 tablespoons of oil then carefully slide the tortilla off the plate and back onto the pan to cook the other side.
- Cook the tortilla for another 5 minutes until it is fully cooked. Remove the tortilla from the pan and repeat with the remaining egg and potato mix.
- Serve the Spanish tortillas with fresh salsa on top and enjoy!
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