Tortilla Española Recipe | Epicurious
Here's your chance to master one of Spain's classic tapas. The key is to leave the eggs slightly undercooked; that's what gives this a custardy (not bouncy) texture.
Keywords
- egg
- spanish
- onion
- potato
- side
- lunch
- dinner
- dairy free
- gluten free
- nut free
- easy
- 5 ingredients or fewer
- bon appétit
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.epicurious.com.
Ingredients
- 2 1/4 cups olive oil plus 1 tablespoon olive oil
- 1 thinly sliced medium onion
- salt
- 2 peeled medium waxy potatoes, cut into 3/4" pieces
- 8 large eggs
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