Tortilla Española recipe

Tortilla Española recipe

Tortilla Española recipe

Tortilla Española, also known as Spanish Omelette, is one of Spain’s most beloved and iconic dishes. This humble yet flavorful creation is a staple in Spanish households, tapas bars, and picnics across the country. Unlike the thin, egg-based omelettes found elsewhere, Tortilla Española is a thick, hearty dish made with just a few simple ingredients: eggs, potatoes, onions, olive oil, and salt. Its beauty lies in its simplicity and versatility, making it a perfect meal for any time of day—whether served as a tapa, a light lunch, or even breakfast.

The origins of Tortilla Española date back to the early 19th century in the Navarre region of Spain. It was created as a nutritious and portable meal for farmers and soldiers. The dish’s name, tortilla, comes from the Spanish word torta, meaning “cake,” reflecting its round, cake-like shape. To make it, thinly sliced potatoes and onions are slowly cooked in olive oil until tender, then mixed with beaten eggs and fried into a thick, golden omelette. The result is a comforting, custardy interior with a slightly crispy exterior.

Ingredients

  • 4–5 medium potatoes (about 500g / 1 lb), peeled and thinly sliced

  • 1 large onion, thinly sliced

  • 6 large eggs

  • 250ml (1 cup) olive oil (for frying)

  • Salt to taste

Instructions

1. Cook the Potatoes and Onions

  1. Heat the olive oil in a large, non-stick skillet over medium heat.

  2. Add the sliced potatoes and onions, ensuring they are fully submerged in the oil.

  3. Cook gently for 15–20 minutes, stirring occasionally, until the potatoes are tender but not browned.

  4. Remove the potatoes and onions with a slotted spoon, draining excess oil, and let them cool slightly.

2. Prepare the Egg Mixture

  1. In a large bowl, beat the eggs and season with salt.

  2. Add the cooked potatoes and onions to the eggs, mixing gently to combine. Let the mixture sit for 5–10 minutes to allow the flavors to meld.

3. Cook the Tortilla

  1. Heat 2–3 tablespoons of the reserved olive oil in a smaller non-stick skillet (about 20–25 cm / 8–10 inches in diameter) over medium heat.

  2. Pour the egg and potato mixture into the skillet, spreading it evenly.

  3. Cook for 4–5 minutes, gently shaking the pan to prevent sticking, until the edges are set but the center is still slightly runny.

4. Flip the Tortilla

  1. Place a large plate or lid over the skillet and carefully invert the tortilla onto the plate.

  2. Slide the tortilla back into the skillet, uncooked side down, and cook for another 3–4 minutes until golden and set.

5. Serve

  1. Transfer the tortilla to a plate and let it cool slightly.

  2. Serve warm or at room temperature, cut into wedges or cubes for tapas.

Tips for Success

  • Use a non-stick skillet: This makes flipping easier.

  • Don’t rush the cooking: Low and slow ensures tender potatoes and a creamy texture.

  • Customize it: Add chorizo, peppers, or spinach for a twist.