Spanish Tortilla (Tortilla Española)

Follow our step-by-step guide on how to make Spanish Tortilla (Tortilla Española).

1. Step 1

   Begin by preheating your oven to a cozy 350°F (175°C).

2. Step 2

   In a sturdy oven-proof skillet, warm 1 tablespoon of olive oil over medium heat until it shimmers invitingly.

3. Step 3

   Toss in the sliced potatoes, seasoning them generously with salt, pepper, and a hint of smoked paprika.

4. Step 4

   Sauté the potatoes, stirring occasionally, until they start to soften, which should take about 8 minutes.

5. Step 5

   Next, introduce the sliced onion to the skillet, continuing to cook and stir until both the potatoes and onions are beautifully browned and the onions turn translucent, roughly 10 more minutes.

6. Step 6

   Once done, remove the skillet from the heat and allow it to cool for about 5 minutes.

7. Step 7

   In a large mixing bowl, whisk together the eggs with 1 teaspoon of olive oil.

8. Step 8

   Fold in the chopped parsley, then gently incorporate the potato-onion mixture until just combined.

9. Step 9

   Return to the skillet, adding another tablespoon of olive oil and heating it over medium until it shimmers again.

10. Step 10

    Carefully pour the egg-potato blend into the skillet, reducing the heat to medium-low.

11. Step 11

    Gently shake the skillet to help the omelette release from the bottom.

12. Step 12

    Now, transfer the skillet to your preheated oven and bake until the omelette puffs up and the top turns a lovely golden brown, about 5 minutes.

13. Step 13

    To check for doneness, insert a toothpick into the center; it should come out clean.

14. Step 14

    Slice the omelette into pie-shaped pieces and serve warm, savoring each bite of this delightful dish.