The Spanish Tortilla is more than just a dish, it’s a timeless recipe passed down through generations, made with love, savored and shared by families. It’s the epitome of comfort food, crafted to perfection with the freshest ingredients – crispy golden potatoes, sweet fragrant onions, and farm-fresh eggs. Each bite captures the essence of Spain, building an unforgettable experience that goes beyond just a meal.
Our Spanish Tortilla is simple yet versatile. Enjoy it as a hearty breakfast, a fulfilling lunch, or serve it as a stylish tapas at your next gathering. The possibilities are endless.
Ingredients
16 eggs
2 cups Idaho potatoes, diced
1 1/2 cups onion, diced
2 tbsp chopped cilantro
3/4 cup green bell pepper, diced
1 1/2 tsp salt
1/4 cup olive oil, divided
Method
In a large skillet, heat 2 tbsp of the olive oil over medium heat.
Add the peppers and cook for 2 minutes.
Add the onions and cook for an additional 3-5 minutes.
Add the potatoes and salt, mix well, cover, and cook for 12-15 minutes stirring often, until potatoes are tender.
Remove from heat and let cool for 5-6 minutes.
In a large bowl, whisk the eggs and cilantro until smooth.
Add the vegetables and mix well.
Add 2 tbsp of olive oil to the skillet and heat over medium heat.
Add the egg mixture to the skillet, reduce heat to medium low and cook until eggs are set and bottom starts to brown.
Flip the omelet over and cook until bottom starts to brown.
Slide onto a large plate, slice, and serve.
