Tortilla Española
A rustic Spanish omelette of tender potatoes and translucent onion bound with creamy eggs, cooked slowly until a golden crust forms. It’s simple ingredients transformed by patient technique into a satisfying, shareable dish.
1 ½ lb potato, thinly sliced
6 egg, room temperature, lightly beaten
1 onion, thinly sliced
½ cup olive oil
1 tsp salt
¼ tsp black pepper
2 tbsp parsley, chopped
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
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