Easy Tortilla Espanola
A favourite tapas offering, this Spanish omelet is filled with tender potatoes and onions. The dish is typically made by first frying or boiling the potatoes, then combining with beaten eggs and cooking the mixture in a skillet. We give our riff a simple one-pan approach by first steam-sautéing sliced potatoes and onions in a covered nonstick skillet with oil and water. We then pour on the egg mixture, cover the pan, and cook until set.
Yukon gold potato
1½ pound(s), peeled and cut into 1/8-inch-thick slices
1 small, thinly sliced
- Coat a 10- to 12-inch nonstick skillet with cooking spray and heat the pan over medium. Add the potatoes and onion to the pan; drizzle with the oil and ¼ cup water. Cover the pan; cook, gently stirring the mixture occasionally, until the potatoes are tender, 12 to 15 minutes. Decrease the heat if the mixture starts to scorch, and add a tablespoon or two of water if it starts to stick to the pan.
- In a medium bowl, whisk together the eggs and salt. Pour the mixture over the cooked potato mixture in the pan. Cover the pan and cook over medium-low heat until the eggs are set, 8 to 10 minutes. Loosen the edges of the omelet with a flexible silicone spatula, sliding the spatula underneath as much as possible. Place a large plate or platter on top of the skillet; quickly and carefully invert the omelet onto the plate. Cut into 6 wedges.
- Serving size: 1 wedge