Spanish Chicken Tortilla Espanola
A traditional Spanish omelette made with chicken, onions, and potatoes, perfect for a satisfying breakfast or lunch.
Ingredients
- ●1 garlicky Spanish chicken breastdiced
- ●2 tortilla espanola potatoesdiced
- ●1/2 oniondiced
- ●2 cloves garlicminced
- ●2 tbsp olive oilfor cooking
- ● salt and pepperto taste
- ●1/4 cup shredded cheddar cheeseoptional
Instructions
- 1
Heat the olive oil in a large skillet over medium heat.
- 2
Add the diced onion and cook until softened, about 3-4 minutes.
- 3
Add the diced potatoes and cook for an additional 5 minutes.
- 4
Add the minced garlic and cook for 1 minute, until fragrant.
- 5
Add the diced chicken breast and cook until browned and cooked through.
- 6
In a large bowl, beat the eggs and season with salt and pepper.
- 7
Add the cooked chicken, potatoes, and onion mixture to the bowl and stir to combine.
- 8
Heat a large non-stick skillet over medium heat and add a small amount of oil.
- 9
Pour the egg mixture into the skillet and cook until the edges start to set.
- 10
Use a spatula to gently lift and fold the edges of the tortilla towards the center.
- 11
Once the eggs are almost set, use the spatula to fold the tortilla in half.
- 12
Cook for an additional 1-2 minutes, until the eggs are fully set and the tortilla is cooked through.
- 13
Slide the tortilla onto a plate and top with shredded cheese, if using.
- 14
Serve hot and enjoy!