Tortilla Espanola (Spanish Tortilla) Recipe
This classic potato and onion 'omelet' is eaten all over Spain. This version includes roasted red peppers and Spanish serrano ham. Since it's served at room temperature, this delicious starter can be ahead.
A Spanish tortilla is an egg omelet full of potatoes and onion, started on the stove and finished in the oven. It makes a great light supper, and it's perfect for breakfast, brunch, lunch, or even cold.
Spanish Tortilla is a tasty mixture of potatoes and eggs and can have a number of things added to it such as chorizo or spinach.
I live in Spain and this recipe, although delicious, differs from the classic tortilla española in the fact that the classic one, the one you get in bars and restaurants does not have the serrano ham and the peppers. I have worked in many kitchens on the Mediterranean side of Spain, and learned there how to make a mean tortilla. There are two ways: with or without onions, and many restaurants offer both. You can cook the potatoes and onions together, in a deep pan, adding a little more oil and draining it when it's done. You know the potatoes are done when they are soft enough to be broken by the weight of the spatula. The tortilla will come out moist and tender if the potatoes are just a bit mushy, but don't mash them.
A Spanish tortilla is just as tasty when made in your air fryer. This vegetarian version saves on cleanup and uses less oil than traditional recipes.
I replaced the Serrano with regular ham. It was not set up in the 10 minutes recipe called for.