Name: Tortilla Española
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: Olive oil, or more if needed - 1 tablespoon; Potatoes, peeled and thinly sliced - 2 large; Salt and pepper to taste - 2 large; Smoked paprika, or to taste - ¼ teaspoon; Sweet Spanish onion, thinly sliced - 1; Eggs - 6 large; Olive oil - 1 teaspoon; Fresh parsley, coarsely chopped - 1 bunch; Olive oil - 1 tablespoon

Ingredients for - Tortilla Española

1. Olive oil, or more if needed 1 tablespoon

2. Potatoes, peeled and thinly sliced 2 large

3. Salt and pepper to taste 2 large

4. Smoked paprika, or to taste ¼ teaspoon

5. Sweet Spanish onion, thinly sliced 1

6. Eggs 6 large

7. Olive oil 1 teaspoon

8. Fresh parsley, coarsely chopped 1 bunch

9. Olive oil 1 tablespoon

How to cook deliciously - Tortilla Española

1 . Stage

Preheat the oven to 350 degrees F (175 degrees C).

2 . Stage

Heat 1 tablespoon olive oil in an oven-proof skillet over medium heat until it shimmers. Place potatoes into hot oil and season with salt and pepper. Sprinkle with smoked paprika. Pan-fry potatoes, stirring and tossing occasionally, until they start to soften, about 8 minutes.

3 . Stage

Add onion and cook, stirring occasionally, until potatoes and onion are lightly browned and onion is translucent, about 10 more minutes. Remove the skillet from heat and allow to cool for about 5 minutes.

4 . Stage

Beat eggs with 1 teaspoon olive oil in a large bowl. Stir in parsley, then add potato-onion mixture until lightly combined.

5 . Stage

Heat 1 tablespoon olive oil in the same skillet over medium heat until it shimmers. Gently spoon egg-potato mixture into hot oil. Reduce heat to medium-low and shake the skillet a few times to help release omelet from the bottom of the skillet. Slide the skillet into the preheated oven.

6 . Stage

Bake in the preheated oven until omelet is puffed and the top is golden brown, about 5 minutes. A toothpick inserted into the center of omelet should come out clean. Cut omelet into pie-shaped pieces; serve hot.