5-Ingredient Spanish Tortilla
The Spanish tortilla is eggs and potatoes, cooked slowly in olive oil, then flipped. It's eaten warm, room temperature, or cold the next day with equal enthusiasm. It is also, in the opinion of anyone who has eaten it properly in Spain, one of the best things you can make with five ingredients.
What You Need
- 6 eggs
- 3 medium potatoes, peeled and thinly sliced
- 1 onion, thinly sliced
- 1/2 cup good olive oil
- salt to season generously
How to Make It
- 1
Heat olive oil in a 10-inch nonstick pan over medium-low. Add potatoes and onion with a generous amount of salt and cook slowly, turning occasionally, for 20 minutes until completely tender — they should be poaching in oil, not frying. Drain through a colander, reserving the oil.
- 2
Beat eggs with salt in a large bowl. Fold in the drained potatoes and onion and let sit 5 minutes.
- 3
Return 2 tablespoons of the reserved oil to the pan over medium. Pour in the egg mixture and spread evenly. Cook until the bottom is set and the top is still jiggly, about 8 minutes. Place a large plate face-down over the pan and flip in one confident motion. Slide back into the pan and cook the other side 5 minutes.
