Tortilla Española

A Spanish tortilla is served at room temperature, unlike most omelets. It's a classic tapa, prepared all over Spain.

 

Easy ingredients you will need.

½ cup olive oil

2 pounds baking potatoes, peeled and cut into 1/4-inch slices

salt and pepper to taste

2 tablespoons olive oil

2 onions, sliced into rings

6 large eggs

1 roasted red pepper, drained and cut into strips

3 ounces Spanish serrano ham, chopped

2 tablespoons chopped fresh Italian parsley

 

Lets cook!

Warm 1/2 cup of olive oil in a large pan over medium-low heat. Include half of the potato slices and fry, stirring regularly, until soft, for 15 to 20 minutes. When finished, remove the potatoes inside a big bowl and leave the oil in the skillet. Cook the remaining potatoes in the oil until soft, then add to the bowl and leave the oil in the skillet. Toss the potatoes lightly with salt and pepper to taste.

 

In the meantime, melt 2 teaspoons of olive oil in a skillet over medium heat. Stir in the onion rings and cook gently until tender and golden brown, about 15 minutes. Spoon the onions on a plate and allow to cool until the potatoes have finished cooking.

 

Whisk the eggs in a large mixing bowl until they are smooth. Stir in the pre - cooled onions, the ham and the peppers. Gently fold into the cooked potatoes.

 

Heat the reserved oil in the skillet over low heat. Pour in the egg mixture and cook gently until the sides have began to set and the bottom has turned golden brown for 8 to 10 minutes. If possible, loosen the tortilla with a spatula, then gently slip onto a large tray. Turn the skillet upside down and position it on the uncooked side of the tortilla. Turn the skillet to the right and remove the pan. Return the skillet to the stove and begin cooking until the tortilla is set in a center for around four minutes.

 

Slide the tortilla onto the serving dish and allow to cool down to room temperature. Break the mixture into six wedges and sprinkle with parsley to eat.