Follow these steps for perfect results
russet potatoes
peeled and cut into 1/8inch slices
extra virgin olive oil
salt
pepper
onion
peeled and sliced thin
eggs
large
Preheat oven to 450 degrees Fahrenheit.
Cover a baking sheet with foil.
Peel and slice the potatoes into 1/8 inch slices.
Toss the sliced potatoes with 2 tablespoons of extra virgin olive oil.
Season the potatoes generously with salt and pepper.
Spread the potatoes on the prepared baking sheet.
Bake in the preheated oven for 10-15 minutes.
Remove the baking sheet from the oven and reduce the oven temperature to 350 degrees Fahrenheit.
In a 10-inch skillet, add 1 tablespoon of extra virgin olive oil.
Add the thinly sliced onion to the skillet.
Saute the onion over medium heat until soft and starting to brown, about 10 minutes.
Season the sauteed onions with salt and pepper.
Lightly beat the 4 large eggs in a large bowl.
Season the beaten eggs with salt and pepper.
Add the cooked onions and potatoes to the bowl with the eggs.
Stir to coat the onions and potatoes evenly with the egg mixture.
Heat the remaining 1/2 tablespoon of extra virgin olive oil in the skillet over medium-high heat.
Add the egg/onion/potato mixture to the skillet.
Shake the pan to prevent sticking and to spread out the mixture evenly in the pan.
Reduce the temperature to medium heat and cook until the eggs start to set on the bottom, about 3-5 minutes.
Place the skillet in the 350 degree Fahrenheit oven and cook until the top is brown, about 10 minutes.
Alternatively, use a broiler and cook until the top is brown, about 2 minutes.
Remember that the skillet handle will be hot, so use a dish towel or oven mitt.
The tortilla should slide out of the pan onto a plate easily.
Expert advice for the best results
For a richer flavor, use duck fat instead of olive oil.
Add a pinch of smoked paprika for a smoky flavor.
Serve with a side of aioli.
Everything you need to know before you start
10 minutes
Can be made ahead and reheated.
Serve in wedges on a platter.
Serve warm or at room temperature.
Garnish with fresh parsley.
Pairs well with the earthy flavors.
Discover the story behind this recipe
A staple dish in Spanish cuisine, often served as tapas.
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A classic Spanish omelette made with potatoes, onions, garlic, and eggs.
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A classic Spanish omelette, also known as tortilla española, is a thick, savory omelette made with potatoes, onions, and sometimes peppers. It's a simple yet satisfying dish perfect for breakfast, lunch, or dinner.
A classic Spanish omelet made with eggs, potatoes, and onions. Perfect for breakfast, lunch, or a light dinner.
A classic Spanish omelette made with potatoes, onions, and eggs.
A simple and delicious Spanish omelette, also known as tortilla Española, is a classic dish made with potatoes, eggs, and onions. Perfect for breakfast, lunch, or dinner!