Tortilla Española Recipe

Introduction

Tortilla Española, or Spanish omelette, is a classic and comforting dish made with simple ingredients like potatoes, onions, and eggs. This versatile recipe is perfect for any meal of the day and offers a wonderful balance of flavors and textures.

Ingredients

• 1/2 cup Olive Oil
• 2 Potatoes
• 2 Onions
• 5 Eggs
• 1 teaspoon Salt
• 1/4 teaspoon Ground Black Pepper

Instructions

1. Step 1: Peel and cut the potatoes into 1/4 inch slices.
2. Step 2: Slice the onions into 1/4 inch slices.
3. Step 3: Heat two-thirds of the olive oil in an 8-9 inch nonstick skillet. Add the potato slices in a single layer to cover the bottom, then alternate layers of potatoes and onions.
4. Step 4: Cover the pan and cook on medium-low heat, lifting and turning the vegetables occasionally until the potatoes are fork-tender, about 30-45 minutes.
5. Step 5: Beat the eggs in a bowl until slightly foamy.
6. Step 6: Use a slotted spoon to lift the cooked vegetables out and drain them in a colander.
7. Step 7: Season the drained potatoes and onions with salt and black pepper; mix gently.
8. Step 8: Add the vegetables to the beaten eggs, pressing them down so they are submerged. Let the mixture stand for 10-15 minutes.
9. Step 9: Wipe out the pan, then heat 2-3 tablespoons of olive oil over medium-high heat. Add the egg mixture and spread it evenly with a spatula. Cover and reduce heat to medium-low. Shake the pan occasionally to prevent sticking.
10. Step 10: After about 8 minutes, gently lift the edges to check for browning underneath. Cook for 2 more minutes until golden brown, then remove from heat.
11. Step 11: Carefully loosen the tortilla around the edges and underneath using a thin, flexible spatula.
12. Step 12: Place a plate larger than the pan on top, and using oven mitts, invert the tortilla onto the plate.
13. Step 13: Add the remaining 2-3 tablespoons of olive oil to the pan and slide the tortilla back in to cook the other side for 3-4 minutes over medium-low heat.
14. Step 14: Transfer the tortilla to a plate or board and serve.

Tips & Variations

• Use a nonstick skillet to make flipping easier and reduce the chance of sticking.
• For a richer flavor, try adding a handful of chopped fresh parsley or a pinch of smoked paprika to the egg mixture.
• If you prefer a softer texture, cook the potatoes and onions a bit longer until very tender before mixing with the eggs.
• This dish can be served warm or at room temperature, making it a great option for picnics or lunches.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat to maintain texture, or enjoy cold as a tapa or snack.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Tortilla Española without onions?

Yes, you can omit onions if you prefer. The dish will still be delicious, focusing more on the flavor of potatoes and eggs.

What type of potatoes work best for this recipe?

Waxy potatoes that hold their shape when cooked, such as Yukon Gold or red potatoes, are ideal for Tortilla Española.

Tortilla Española Recipe

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★★★★★

4.6 from 54 reviews

• Author: Ben
• Total Time: 65 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

Tortilla Española, also known as Spanish omelette, is a classic Spanish dish made with thinly sliced potatoes, onions, and eggs cooked in olive oil to create a tender, flavorful omelette with a golden crust. This simple yet delicious recipe is perfect for any meal and showcases traditional stovetop pan-cooking techniques.

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Ingredients

Scale 1x2x3x

Ingredients

• 1/2 cup Olive Oil
• 2 medium Potatoes
• 2 medium Onions
• 5 large Eggs
• 1 teaspoon Salt
• 1/4 teaspoon Ground Black Pepper

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Instructions

1. Prepare Potatoes: Peel and cut the potatoes into 1/4 inch slices to ensure even cooking.
2. Prepare Onions: Slice the onions into 1/4 inch slices to layer with the potatoes.
3. Cook Potatoes and Onions: Heat 2/3 of the olive oil in an 8-9 inch nonstick skillet. Add potato slices in a single layer covering the pan bottom, then alternate layers of potatoes and onions.
4. Simmer Vegetables: Cover the pan and cook on medium-low heat, occasionally lifting and turning the vegetables until potatoes are fork tender, which will take about 30-45 minutes.
5. Beat Eggs: In a bowl, beat the eggs until slightly foamy to help bind the ingredients.
6. Drain Vegetables: Remove cooked potatoes and onions using a slotted spoon and drain in a colander.
7. Season Vegetables: Season the drained vegetables with salt and ground black pepper, then gently mix to combine.
8. Combine with Eggs: Add the seasoned vegetables to the beaten eggs, pressing them down so they are fully submerged. Let sit for 10-15 minutes to meld flavors.
9. Prepare Pan for Omelette: Wipe out the skillet, then heat 2-3 tablespoons of olive oil over medium-high heat. Pour in the egg mixture and spread evenly with a spatula. Cover the pan and reduce heat to medium-low, shaking occasionally to prevent sticking.
10. Cook First Side: After about 8 minutes, lift the edges gently to check for browning and shrinking. Cook for an additional 2 minutes until golden brown underneath, then remove from heat.
11. Loosen Omelette: Using a thin, flexible spatula, carefully loosen the edges and underneath the tortilla to prepare for flipping.
12. Flip Omelette: Place a plate larger than the skillet on top, use oven mitts, and quickly invert the tortilla onto the plate.
13. Cook Second Side: Add the remaining 2-3 tablespoons olive oil to the skillet over medium-low heat and slide the tortilla back into the pan to cook the other side for 3-4 minutes.
14. Serve: Transfer the cooked tortilla to a plate or serving board and serve warm or at room temperature.

Notes

• Use a nonstick skillet for easier cooking and flipping.
• Cook slowly on medium-low to avoid burning and ensure potatoes cook through.
• The tortilla can be served warm or cold, making it great for leftovers or picnics.
• For added flavor, some recipes include garlic or parsley, but this traditional version keeps it simple.
• Be patient when flipping the tortilla to prevent breaking.

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Category: Main Dish
• Method: Stovetop
• Cuisine: Spanish

Keywords: Tortilla Española, Spanish omelette, Spanish tortilla, potato omelette, traditional Spanish recipe, eggs and potatoes