Tortilla Español (Tortilla De Patatas) Recipe

In Spain “tortilla” refers to a thin omelet. Bagged precooked potatoes will work beautifully here. Source: Relish Mag

• Ready In: 15 mins
• Serves: 6

Ingredients

• Tortilla

• 3  tablespoons olive oil, divided
• 1⁄2 cup  chopped onion
• 1  cup  cubed cooked potato, peeled
• 6  eggs
• 1⁄4 teaspoon salt
•  fresh coarse ground black pepper

• Salsa Rosa

• 1⁄4 cup mayonnaise
• 1  tablespoon tomato sauce
• 1⁄4 teaspoon  spanish paprika (smoked)

Directions

1. Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat.
2. Add onion and potato and sauté 2 to 5 minutes.
3. Add eggs, salt and pepper. Mix together with a spatula to cook the layers of egg; after 1 or 2 minutes let the bottom set. Scrape edge of egg mixture from edge of pan, pushing gently toward the middle, but not slicing through, so that you have a thick omelet coming together.
4. Slide omelet onto a plate.
5. Add remaining tablespoon oil to skillet.
6. Invert plate over skillet to return omelet to pan, cooked side up. Cook 2 to 3 minutes until browned.
7. Remove from pan, cool and serve, with Salsa Rosa on top.
8. To prepare the Salsa Rosa, whisk all ingredients together and chill.