A simple, yet delicious Spanish Icon.
In This Article We Will Discuss:
- Introduction: What Is Tortilla Española?
- Ingredients
- How to Make Tortilla Española
- Tips for the Perfect Tortilla Española
- How to Serve Tortilla Española
- Storage and Reheating
- Variations
- Final Thoughts
Introduction: What Is Tortilla Española?
Tortilla Española, also known as Spanish omelette, is one of the most iconic dishes in Spain. This humble yet flavorful dish is made with just a few simple ingredients—eggs, potatoes, olive oil, and sometimes onions—but its taste and texture make it a favorite in homes, tapas bars, and restaurants across the country.
Originating in the 19th century, the tortilla became a staple of Spanish cuisine due to the availability of inexpensive ingredients and its ability to be served hot or cold, making it perfect for family meals and picnics. Over time, it evolved into a dish that sparks passionate debate: with onion or without? However you like it, the tortilla is more than food—it’s a symbol of Spanish culture, tradition, and simplicity done right.
Ingredients
To make an authentic Tortilla Española (serves 4), you will need:
- 6 large eggs
- 3 medium potatoes (Yukon Gold or any waxy variety)
- 1 small yellow onion (optional, but traditional)
- ¾ cup (180 ml) extra virgin olive oil
- Salt, to taste
How to Make Tortilla Española
1. Prepare the Potatoes and Onion
Peel the potatoes and slice them thinly into ⅛-inch rounds or half-moons. You can use a mandoline or a sharp knife for even slices.
If using onion, peel and finely slice it into thin strips.
2. Cook the Potatoes and Onion
In a large, non-stick frying pan (about 10 inches or 25 cm), heat the olive oil over medium heat.
Add the potatoes and a generous pinch of salt. Stir gently to coat them in the oil, then add the onion. Cook on medium-low heat for 20–25 minutes, stirring occasionally. The goal is to soften the potatoes, not to brown them.
When the potatoes are fork-tender and the onion is translucent, remove them from the pan using a slotted spoon and place them in a large bowl. Let them cool for 5 minutes.
3. Beat the Eggs
Crack the eggs into a separate bowl and beat them with a fork until the yolks and whites are fully combined. Season with salt.
Add the slightly cooled potatoes and onion to the eggs and stir gently. Let the mixture sit for 5–10 minutes so the potatoes absorb some of the egg.
4. Cook the Tortilla
Remove excess oil from the frying pan, leaving just 1–2 tablespoons.
Heat the pan over medium heat and pour in the egg-potato mixture. Use a spatula to spread it evenly.
Cook for 4–5 minutes until the edges begin to set. Gently shake the pan to ensure it’s not sticking.
5. Flip the Tortilla
When the bottom is golden brown and the center is mostly set (but still slightly runny), it’s time to flip.
Place a large plate or flat lid over the pan, hold it firmly, and invert the tortilla onto the plate.
Slide the tortilla back into the pan, uncooked side down. Cook for another 3–4 minutes until golden and fully set.
6. Rest and Serve
Remove the tortilla from the pan and let it rest for 10 minutes before cutting. This helps it firm up and enhances the flavor.
Tips for the Perfect Tortilla Española
- Use good-quality olive oil: It enhances the taste and is essential for the texture.
- Don’t rush the potatoes: Slow-cooking keeps them tender and flavorful.
- Let it sit before serving to allow flavors to meld.
- Use a non-stick pan to avoid sticking and make flipping easier.
- Practice the flip: Use a plate that’s wider than the pan, and be confident!
How to Serve Tortilla Española
Tortilla Española is incredibly versatile:
- Hot or Cold: Traditionally served at room temperature, but also delicious warm.
- As Tapas: Cut into bite-sized cubes and serve with toothpicks.
- In Bocadillos: Place a slice in crusty bread for a classic Spanish sandwich.
- As a Main Dish: Pair with a fresh salad and crusty bread for a light meal.
In Spain, it’s common to see tortilla at any time of day—breakfast, lunch, or dinner.
Storage and Reheating
Tortilla Española keeps well in the fridge for up to 3 days.
To store:
- Let it cool completely.
- Wrap tightly in plastic wrap or store in an airtight container.
To reheat:
- Use a microwave for a quick option (30–60 seconds).
- Or warm it gently in a pan over low heat for best texture.
It’s also delicious served cold, straight from the fridge.
Variations
While the classic recipe is simple, you can customize your tortilla:
- With Chorizo: Add small cubes of Spanish chorizo for a smoky kick.
- With Peppers: Add sautéed red bell pepper for color and sweetness.
- With Spinach or Zucchini: Lighten the dish with some green veggies.
- Without Onion: This is known as tortilla sin cebolla—equally traditional and loved by many.
Keep in mind, any changes shift the flavor, but the core of the tortilla remains comfortingly familiar.
Final Thoughts
Tortilla Española is a celebration of Spanish home cooking. With just a few ingredients and a bit of care, you can create a dish that’s deeply satisfying and rich in tradition. Whether you enjoy it for a casual lunch, picnic, or tapas night with friends, this Spanish omelette is sure to win hearts.
Give it a try—and don’t be afraid of the flip!
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