Tortilla Española, also known as Spanish omelette, is a classic dish from Spain that combines simple ingredients to create a rich and satisfying meal. Perfect for breakfast, lunch, or dinner, it’s a versatile dish that can be served hot, warm, or at room temperature. Here’s a step-by-step guide to making this Spanish staple at home.
Ingredients
For a traditional Tortilla Española, you’ll need:
- 4 large eggs
- 3 medium potatoes (peeled and thinly sliced)
- 1 medium onion (optional, thinly sliced)
- 1 cup olive oil (for frying)
- Salt (to taste)
Instructions
- Prepare the potatoes and onions
Peel and thinly slice the potatoes into uniform pieces. If using an onion, slice it thinly as well. - Cook the potatoes and onions
Heat the olive oil in a nonstick or cast-iron skillet over medium heat. Add the sliced potatoes and onions, ensuring they’re fully submerged in the oil. Cook gently for about 10-15 minutes, stirring occasionally, until the potatoes are tender but not crispy. - Drain the mixture
Use a slotted spoon to remove the potatoes and onions from the skillet, allowing the excess oil to drain. Reserve the oil for later use. - Beat the eggs
Crack the eggs into a large bowl and beat them until smooth. Add a pinch of salt, then gently fold in the cooked potatoes and onions. Let the mixture sit for a few minutes to absorb the flavors. - Cook the tortilla
Heat 2-3 tablespoons of the reserved oil in the same skillet over medium heat. Pour in the egg, potato, and onion mixture, spreading it evenly in the pan. Cook for about 5-7 minutes, or until the edges are set and the bottom is golden brown. - Flip the tortilla
Place a large plate or flat lid over the skillet and carefully flip the tortilla onto the plate. Slide it back into the skillet to cook the other side for another 5 minutes, until fully set and golden. - Cool and serve
Once cooked, slide the tortilla onto a serving plate. Let it cool slightly before slicing into wedges or squares. Serve as is, or pair it with a fresh salad or crusty bread.
Tips for the Perfect Tortilla Española
- Choose the right potatoes: Waxy potatoes work best for this recipe as they hold their shape during cooking.
- Control the heat: Cook the potatoes gently in the oil to avoid browning them.
- Customize the filling: While traditional tortilla includes only potatoes and onions, you can add ingredients like bell peppers, spinach, or chorizo for variation.
Tortilla Española is a celebration of simplicity and flavor. Whether you’re hosting a tapas night or preparing a quick family meal, this dish is sure to impress with its golden, pillowy layers and hearty taste.
