Tortilla Española

Tortilla Española Recipe

Caramelize 2 thinly sliced onions, then set aside. Thinly slice 4 large Yukon Gold potatoes and fry till golden. Place on paper towels and sprinkle with salt.

Beat 8 eggs with a whisk, then add a generous pinch of salt and pepper.

Line a springform cake pan with parchment paper. Layer half the potatoes, then cover with caramelized onions. Add egg mixture then layer remaining potatoes.

Bake in a 400° oven for about 30 minutes until golden and puffed and fully cooked.

Remove from heat, let cool for 10 minutes.

Open the springform pan and place on a plate.

Serve as an appetizer, lunch or dinner with a beautiful salad.

Can be reheated in the microwave or toaster oven.

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