This healthy Spanish Tortilla omelet recipe sticks to the basics—eggs, potatoes, onions and a lavish amount of extra virgin olive oil
Total Time: 40 minutes Serves: 4 as a main course, 8 as an appetizer
2 cups extra virgin olive oil
1 medium onion, thinly sliced
¾ teaspoon salt
2 large Yukon Gold potatoes, peeled and thinly sliced
1 clove garlic, minced
8 eggs, gently whisked
1 teaspoon chopped fresh rosemary
1. Preheat oven to 350 degrees. Heat olive oil in a large saucepan over medium heat. Once hot, add onions and ¼ teaspoon salt, stirring to coat with oil. Sauté until onions are translucent, about 4 minutes. Add potatoes and stir to coat, sautéing until potatoes are tender, about 8 minutes. Add garlic, and sauté until fragrant, 2 minutes. Remove pan from heat. Use a strainer to drain off excess oil and reserve.
2. In a large bowl, combine eggs with cooked potatoes and onions, rosemary and ½ teaspoon salt. Heat 1 tablespoon reserved potato-onion cooking oil in a 9-inch nonstick skillet over medium heat. Once hot, pour in egg-potato mixture, using a rubber spatula to smooth surface. Cook until eggs have set, about 8 minutes. Use a spatula to break any bubbles that rise to the surface.
3. Transfer pan to oven and cook until surface is just firm to the touch, 10-12 minutes. Remove from oven and let rest 5 minutes. Invert a large plate over pan. Hold plate firmly and flip to transfer tortilla to plate. Serve at room temperature, sliced into wedges.
Recipe sourceRecipe: Tortilla Española with Extra Virgin Olive Oil,