How can something with so few ingredients be this wonderful? No, really. I’ve asked myself that question many times before. My Mom used to make this for us all the time. Breakfast, lunch, dinner, or a middle-of-the-day snack–it’s a dish you can eat any time of the day. While I was cooking this tortilla this morning, the kitchen smelled just like my Mom’s kitchen. She was indeed one of the best cooks ever. I miss her.
Tortilla Española is very popular all over Spain. The good thing is that we don’t have to go all the way to Spain to have it.
- 6 eggs
- 3 tablespoon olive oil
- 1/2 sweet onion, chopped
- 1 large baking potato, thinly sliced
In a medium non-stick skillet heat 1 1/2 tablespoon olive oil on medium heat. Add potato and onion spreading evenly on the skillet. Turn down the heat and cook until potatoes are tender, about 15 minutes. Remove from skillet.
In a large bowl beat eggs until pale yellow. Pour potato and onion mixture and mix well. Pour remaining olive oil using the same skillet. Cook uncovered on medium low heat about 5 minutes. When eggs have set turn the skillet over onto and put the omelette on it. Slide it back into the skillet to cook the other side. Let it cook for a few more minutes over low heat.