The tortilla espanola is a Spanish omelette perfect for a Sunday brunch. The tortilla consists of onions, potatoes and eggs. It is often found as part of tapas in Spain. Buen provecho!
Heat the oil in a large skillet over medium-high heat. Add potatoes for 2-3 minutes and then add shallots, stirring occasionally, until softened and lightly brown.
Drain the oil from the potatoes and onions. Then add the potatoes and onions back to the skillet on low-simmer heat. Add some salt and pepper to taste. Then add the lightly beaten eggs.
Lift the edges and check that the tortilla is starting to set.
Using a large plate on top of skillet quickly invert tortilla onto plate, then slide back into skillet, cooked side up. Cook until center is just about to set. Cut into wedges and serve with fresh rosemary.