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Classic Spanish Omelette (Tortilla de Patatas)
A traditional Spanish tortilla made with thinly sliced potatoes, sweet onion, and eggs, cooked in extra‑virgin olive oil until golden and creamy inside. Perfect for breakfast, lunch, or a tapa.
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Critical Success Points
- • Slice potatoes uniformly so they cook evenly.
- • Control oil temperature to avoid burning the potatoes.
- • Drain excess oil before mixing with eggs to prevent a greasy tortilla.
- • Flip the tortilla confidently to keep it intact.
Safety Warnings
- • Olive oil will be very hot; handle the skillet with oven mitts.
- • When flipping, keep your hands away from the steam and hot oil.
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