Traditional Spanish Tortilla Espanola
Serving Size / Yield
- 1/2 C olive oil
- 2 lbs baking potatoes, peeled and cut into 1/4-inch slices
- salt and pepper to taste
- 2 Tbs olive oil
- 2 onions, sliced into rings
- 6 eggs
- 1/2 C broccoli, finely chopped
- 1/2 C spinach, finely choped
- 2 Tbs chopped fresh parsley
Heat olive oil in a skillet over medium-low heat. Add 1 lb of potato slices, stirring and cooking until just tender. Then remove potatoes and place in a large bowl leaving oil in the skillet. Cook the rest of the potatoes in the skillet's remaining oil until tender, then add to the bowl as well. Toss potatoes with salt and pepper.
Heat 2 tablespoons of olive oil in a new skillet over medium heat. Add onions, stirring and cooking until soft and golden brown, then spoon onto a plate.
Whisk eggs in a large bowl, then stir in onions, spinach broccoli, and then in cooked potatoes.
Reheat the oil in the first skillet on low. Pour in the egg mixture, and cook for 8 to 10 minutes.
Carefully flip the Spanish Tortilla upside down onto the skillet , and cook for around 4 more minutes.
When Tortilla is golden brown, remove, let cool to room temperature, and serve.