Flipping a tortilla española can feel like a high-stakes kitchen dance—one wrong move, and it’s a scramble! But with a few tricks, you’ll nail it every time. Start with a non-stick pan on medium heat—too hot, and it sticks; too cool, and it won’t set. Cook your potatoes and onions slow until golden, then pour in the eggs. When the edges lift (about 3-4 minutes), slide the omelet onto a flat plate. Here’s the magic: flip it back into the pan with a quick, confident twist of the wrist. Another 2-3 minutes, and you’ve got a golden, fluffy masterpiece.
Not feeling the flip? No sweat—our Spanish omelets are pre-made with love, capturing that authentic taste without the fuss. Whether you’re a DIY cook or just hungry, we’ve got you covered.
Order Now: Skip the flip and grab yours fresh at Mariner's Church farmer market!
