Spanish Tortilla (Tortilla Española)
A classic Spanish tortilla: tender potatoes and onions gently cooked in olive oil, then set into a thick, golden potato and egg omelette. Serve warm or cold.
By Tasty Nest Recipes Editorial TeamPublished
1 hr total 1 (10-inch) tortilla, 6 wedgesIntermediate
Photo: Lablascovegmenu · CC BY 2.0. Illustrative photo; your results may look different.
About this recipe
Tortilla española, or tortilla de patatas, is one of Spain's most beloved dishes: a thick omelette of thinly sliced potatoes and onion that have been slowly poached in olive oil until meltingly soft.
It is eaten at any time of day, from breakfast to tapas, and is just as good at room temperature as it is warm. The only tricky moment is the flip, and a large plate makes it easy.
Equipment you'll need
- 10-inch nonstick skillet
- Large flat plate (wider than the pan)
- Sieve
Tips for success
- Slice the potatoes thinly and evenly, about 1/8 inch (3 mm), so they cook at the same rate.
- Keep the oil at a gentle bubble while poaching; the potatoes should soften, not fry.
- The rest after mixing with the eggs is traditional and gives a creamier, more cohesive tortilla.
Substitutions and variations
- Leave out the onion for a 'sin cebolla' tortilla, a hotly debated style in Spain.
- Add sautéed peppers or chorizo with the potatoes.
- Use a mix of olive oil and sunflower oil for poaching to save on cost.
Storage and reheating
To store: Refrigerate, covered, for up to 3 days. Let come to room temperature before serving.
To reheat: Serve at room temperature, or warm wedges in a 300°F (150°C) oven for 10 minutes.
Recipe
Spanish Tortilla (Tortilla Española)
A classic Spanish tortilla: tender potatoes and onions gently cooked in olive oil, then set into a thick, golden potato and egg omelette. Serve warm or cold.
- Prep
- 15 min
- Cook
- 35 min
- Rest
- 10 min
- Total
- 1 hr
- Yield
- 1 (10-inch) tortilla, 6 wedges
- Level
- Intermediate
Ingredients
Tick off ingredients as you gather them.
Instructions
Step 1: Poach the potatoes
Heat the oil in the skillet over medium heat. Add the potatoes, onion and 1/2 teaspoon of salt. Reduce the heat to medium-low and cook gently, turning occasionally, for 15 to 20 minutes, until the potatoes are completely tender but not browned.
Step 2: Drain
Drain the potatoes and onion in a sieve set over a heatproof bowl, reserving the oil for future cooking.
Step 3: Combine with eggs
Beat the eggs with the remaining salt in a large bowl. Add the warm potatoes and onion, gently crushing a few slices, and let stand for 10 minutes so the potatoes absorb some of the egg.
Step 4: Cook the first side
Wipe out the skillet, add 2 tablespoons of the reserved oil and heat over medium heat. Pour in the mixture, spread it evenly and cook for 5 to 7 minutes, shaking the pan occasionally, until the bottom is golden and the edges are set.
Step 5: Flip
Place a large plate over the skillet, hold it firmly and invert the tortilla onto the plate. Add a little more oil to the pan and slide the tortilla back in, cooked side up.
Step 6: Finish
Cook for 3 to 5 minutes more, until golden and set all the way through with no liquid egg in the centre. Slide onto a plate and rest for at least 10 minutes before slicing.
Cuisine: Spanish · Course: Breakfast
Estimated nutrition per serving
- Calories
- 240
- Protein
- 8 g
- Fat
- 15 g
- Carbs
- 20 g
- Fibre
- 2 g
- Sugars
- 2 g
Approximate values estimated from typical nutrition data for the listed ingredients, excluding optional toppings and serving suggestions. Actual values vary with brands, portion sizes and substitutions. Not verified by a dietitian or laboratory analysis.
tastynestrecipes.com/recipes/spanish-tortilla
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