It is a simple yet flavorful omelet-like creation made by frying sliced potatoes and onions until tender and then pouring beaten eggs over the mixture.
First, peel and slice potatoes into thin rounds to make a traditional Spanish tortilla in this dish. Cook potatoes in hot olive oil until tender and slightly golden. Add thinly sliced onions to the pan and gently stir until soft and caramelized. In a separate bowl, beat eggs until well mixed and seasoned with salt and pepper. Pour beaten eggs over the cooked potatoes and onions, allowing the mixture to set. The tortilla is cooked on one side until the eggs are firm, and then it is carefully flipped to cook the other side, resulting in a golden and slightly crispy exterior.
Spanish tortilla is served warm or at room temperature and often cut into wedges and enjoyed as a tapa, a small plate served alongside other Spanish appetizers, or with fresh salad or crusty bread.
