Tortilla Española (Spanish Tortilla) Recipe

Here’s a classic recipe for Tortilla Española (Spanish Tortilla) Recipe, a simple yet delicious dish made primarily with potatoes, eggs, and onions.

The Tortilla Española, or Spanish tortilla, is one of Spain’s most beloved dishes—a simple yet flavorful combination of eggs, potatoes, and onions. Unlike the tortillas found in Mexican cuisine, this Spanish classic is more like an omelette or frittata and is enjoyed at any time of day. It’s a staple in Spanish homes and tapas bars, known for its comforting, rustic flavors and versatility. With just a few ingredients, this easy recipe shows you how to make a perfect tortilla española that’s tender, golden, and delicious. It’s ideal for breakfast, a light lunch, or as part of a tapas spread for sharing.

Tortilla Española

Ingredients

• 2 large or 3-4 medium waxy potatoes (such as Charlotte or Yukon Gold), peeled and thinly sliced
• 1 medium onion, thinly sliced (optional, for those who enjoy onion)
• 6-8 large eggs
• Salt, to taste
• 400 ml olive oil (for frying)

Instructions

1. Prepare the Potatoes and Onions:

• In a large frying pan, heat the olive oil over medium heat. Once hot, add the sliced onions (if using) and cook for about 5 minutes until they start to soften.
• Add the sliced potatoes to the pan. Cook gently, partially covered, for about 15-20 minutes, stirring occasionally until the potatoes are tender but not browned. If they start to brown too much, reduce the heat.

2. Drain the Potatoes and Onions:

• Once cooked, remove the pan from heat. Use a slotted spoon to transfer the potatoes and onions to a colander to drain excess oil. Allow them to cool slightly.

3. Mix with Eggs:

• In a large bowl, crack the eggs and season with salt. Beat the eggs lightly.
• Add the drained potatoes and onions to the bowl with the eggs. Gently mix to combine, ensuring that the potatoes are coated without breaking them too much.

4. Cook the Tortilla:

• Wipe out the frying pan and add a little of the reserved olive oil back into it (just enough to coat the bottom).
• Heat the pan over medium-low heat. Pour in the egg and potato mixture, spreading it evenly.
• Cook for about 5-7 minutes until the bottom is set and lightly browned. You can shake the pan gently to prevent sticking.

5. Flip the Tortilla:

• To flip the tortilla, place a large plate over the pan. Carefully invert the pan so that the tortilla lands on the plate.
• Slide it back into the pan with the uncooked side down. Cook for another 5 minutes until fully set.

6. Serve:

• Once cooked through, slide the tortilla onto a serving plate. Let it cool slightly before slicing into wedges.
• Serve warm or at room temperature, garnished with fresh parsley if desired.

Tips

• Tortilla Española can be enjoyed as a main dish or as part of a tapas spread.
• It can be made ahead of time and served cold or at room temperature, making it perfect for picnics or gatherings.

Tortilla Española (Spanish Tortilla) Recipe

To make the perfect tortilla española, start with high-quality potatoes and onions, as they are the stars of the dish. Thinly slice the potatoes and onions, then cook them slowly in olive oil until they’re soft and golden but not crispy. This gentle cooking method allows the potatoes to absorb the oil, giving the tortilla its characteristic creamy texture. Once the potatoes and onions are cooked, drain them and let them cool slightly before combining with beaten eggs. Season with a pinch of salt and let the mixture sit briefly; this helps the flavors meld together for a more cohesive dish.

Cooking the tortilla itself is a careful process. Heat a bit more olive oil in a nonstick skillet over medium heat, then pour in the egg and potato mixture. Allow it to cook undisturbed until the edges start to set, then gently shake the pan to ensure it doesn’t stick. When the tortilla is mostly set but still a bit runny on top, carefully flip it onto a plate and slide it back into the pan to cook the other side. This flipping technique may seem challenging, but it’s the secret to achieving a tortilla that’s perfectly cooked on the outside while remaining creamy in the middle.

Once both sides are golden and the center is cooked to your liking, slide the tortilla out of the pan and let it cool slightly before slicing. Spanish tortilla is traditionally served warm or at room temperature, making it an ideal dish to prepare in advance. It can be enjoyed as a standalone meal, paired with a simple salad, or cut into small squares for a tapas-style appetizer. Whether served hot, warm, or cold, tortilla española is loved for its soft texture, subtle flavor, and satisfying simplicity. It’s a wonderful example of how a few ingredients, prepared with care, can come together to create an unforgettable dish that transports you to the heart of Spain with every bite.

Enjoy your homemade Tortilla Española! This dish is not only a staple in Spanish cuisine but also a comforting meal that everyone will love.