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Potato slicing and thickness
Laura CalvoLaura Calvo

Spanish Tortilla

A classic creamy Spanish tortilla made with potatoes, eggs, and olive oil.
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Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 800 g potatoes
  • 6 large eggs
  • Olive oil
  • Salt

Method
 

  1. Peel and cut potatoes into small pieces. Rinse; season with salt.
  2. Heat a generous amount of olive oil in a frying pan. Cook potatoes over medium heat until soft and lightly golden.
  3. Beat eggs in a large bowl.
  4. Drain potatoes on kitchen paper, then gently mix into eggs.
  5. Rest about 5 minutes.
  6. Heat a little olive oil in a small non-stick pan. Add mixture; cook about 1–2 minutes. Cover pan with a plate and carefully flip tortilla. Cook another 1–2 minutes.
  7. Rest a couple of minutes before serving.

Notes

Let the mixture rest for about 5 minutes before cooking so the heat from the potatoes slightly cooks the eggs for extra creaminess.