Tortilla Española, also known as Spanish Omelette, is a classic and versatile dish at the heart of Spanish cuisine. This hearty omelet is made with simple ingredients: eggs, potatoes, and onions, all cooked together in olive oil until they form a thick, satisfying cake. The result is a delightful blend of tender potatoes and caramelized onions bound by fluffy, lightly set eggs. Tortilla Española can be enjoyed hot or cold, perfect for any occasion – from a warm breakfast to a picnic lunch or as a tapas dish for sharing.
Whether you’re new to Spanish cooking or a seasoned enthusiast, the Tortilla Española offers a taste of Spain’s culinary tradition that’s both comforting and delicious.
AuthorJulia ForesekCategoryAppetizers & Starters, Spanish, VegetarianDifficultyBeginnerPrep the Potatoes and Onion:
Heat the olive oil in a large skillet over medium heat. Add the sliced potatoes and onion, season with salt, and cook, stirring occasionally, until the potatoes are tender but not browned, about 15-20 minutes.
Beat the Eggs:
While the potatoes and onion are cooking, beat the eggs in a large bowl and season with salt and pepper.
Combine Eggs and Potatoes:
Once the potatoes and onions are cooked, use a slotted spoon to transfer them to the egg mixture (to avoid excess oil). Mix gently and let it sit for about 5 minutes.
Cook the Omelette:
Remove most of the oil from the skillet, leaving a thin layer. Return the potato and egg mixture to the skillet, spreading it evenly. Cook over medium-low heat, gently shaking the pan occasionally to prevent sticking. When the edges are set but the middle is still slightly runny, invert the omelette onto a plate, then slide it back into the skillet to cook the other side.
Serve:
Cook until the eggs are set and the bottom is golden brown. Slide the tortilla onto a plate and let it cool for a few minutes. It can be served warm or at room temperature, cut into wedges or cubes.
Ingredients
Directions
Prep the Potatoes and Onion:
Heat the olive oil in a large skillet over medium heat. Add the sliced potatoes and onion, season with salt, and cook, stirring occasionally, until the potatoes are tender but not browned, about 15-20 minutes.
Beat the Eggs:
While the potatoes and onion are cooking, beat the eggs in a large bowl and season with salt and pepper.
Combine Eggs and Potatoes:
Once the potatoes and onions are cooked, use a slotted spoon to transfer them to the egg mixture (to avoid excess oil). Mix gently and let it sit for about 5 minutes.
Cook the Omelette:
Remove most of the oil from the skillet, leaving a thin layer. Return the potato and egg mixture to the skillet, spreading it evenly. Cook over medium-low heat, gently shaking the pan occasionally to prevent sticking. When the edges are set but the middle is still slightly runny, invert the omelette onto a plate, then slide it back into the skillet to cook the other side.
Serve:
Cook until the eggs are set and the bottom is golden brown. Slide the tortilla onto a plate and let it cool for a few minutes. It can be served warm or at room temperature, cut into wedges or cubes.
Notes
Perfect Wine Pairing:
- Rioja Blanco: A crisp and refreshing white Rioja complements the richness of the tortilla without overpowering its delicate flavors.
