Tortilla Española
I make this Spanish tortilla recipe all the time at home. My boyfriend's family is Spanish, and he loves this dish. It's easy to prepare and always a crowd-pleaser. Traditionally, this dish uses only onions, potatoes, and egg; however, I like to add a little green, either parsley or chives.
olive oil, or more if needed
1
tablespoon
potatoes, peeled and thinly sliced
2
large
salt and pepper to taste
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
 Preheat the oven to 350 degrees F (175 degrees C).
  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.
  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.
  Beat eggs with 1 teaspoon olive oil in a large bowl. Stir in parsley, then add potato-onion mixture until lightly combined.
  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 omelette from the bottom of the skillet. Slide the skillet into the preheated oven.
  Bake in the preheated oven until omelette is puffed and the top is golden brown, about 5 minutes. A toothpick inserted into the center of omelette should come out clean; cut into pie-shaped pieces and serve.
