Tortilla Espanola Recipe

This recipe is my go-to comfort food because it marries the simplest ingredients—eggs, potatoes, and onions—into a deliciously satisfying Spanish tortilla. I love how the process of slowly cooking the potatoes and onions in olive oil brings out a rich, savory flavor that pairs perfectly with the fluffy, golden eggs.

I love making uncomplicated yet gratifying dishes, and Tortilla Española is a classic favorite. This recipe has just 4 large eggs, 2 medium potatoes, and 1 medium onion, fried in olive oil.

It’s a nutrition powerhouse. The balance of the protein and the carbs makes it both filling and tasty, which is why I like it so much.

Ingredients

Eggs:
High in protein and vitamins; gives the dish its form.

Potatoes:
Rich in carbohydrates, it contributes heft and texture.

Onion:
Imparts sweetness and depth of flavor; antioxidant-rich.

Olive Oil:
Fats that are healthy; essential for frying, enhance taste.

Ingredient Quantities

• 4 large eggs
• 2 medium potatoes (about 500g), such as Yukon Gold or Russets
• 1 medium onion
• 1 cup olive oil, for frying
• Salt, to taste

Instructions

1. Remove the potatoes’ skin and cut them into thin, approximately 1/8-inch-thick slices. Remove the onion’s skin and cut it into thin slices.

2. In a non-stick frying pan, over medium heat, place the olive oil. Add the onions and potatoes, and guarantee they’re submerged. Animate them gently, now and then, until the potatoes are tender—without a hint of browning—in about 20-25 minutes.

3. Using a slotted spoon, take the potatoes and onions out of the oil and drain them on paper towels. While they are cooling a bit, add salt to season.

4. In a large bowl, beat the eggs with a pinch of salt. Add the cooled potatoes and onions to the eggs and mix well.

5. Eliminate superfluous oil from the skillet, maintaining only a slight amount to ensure that the bottom of the skillet is covered. Put the skillet back on medium heat.

6. Pour the mixture of potatoes, onions, and eggs into the frying pan and spread it evenly. Allow it to cook for about 5-6 minutes, or until the edges start to firm up.

7. Gently use a spatula to release the edges of the tortilla from the pan to ensure that it does not stick.

8. After the bottom is set, put a big plate on top of the pan. Gently flip the tortilla onto the plate.

9. Return the tortilla to the pan, this time cooked side down, and cook for another 4-5 minutes until it is set and golden brown.

10. Place the completed tortilla on a serving dish. Let it cool a bit before cutting it into sixths as if you were slicing a pizza. If you want, you can cover the serving plate with foil to keep the tortilla warm while you slice it. It’s just as good at room temperature as it is hot.

Equipment Needed

1. Vegetable peeler
2. Chef’s knife
3. Cutting board
4. Non-stick frying pan
5. Slotted spoon
6. Paper towels
7. Large bowl
8. Fork or whisk
9. Spatula
10. Large plate
11. Serving dish
12. Aluminum foil (optional)

FAQ

• Can I use a different type of potato for Tortilla Espanola?You can certainly use any kind of potato, but for texture, you want a starchy potato like a Russet or a Yukon Gold.
• Is olive oil essential for this recipe?Traditional and flavorful, olive oil is the go-to, but if you find yourself without it, or if the flavor of olive oil doesn’t appeal to you, try a neutral oil, such as canola, corn, or peanut.
• How do I know when to flip the tortilla?The tortilla is prepared to flip when the edges are set and the bottom is golden brown. It is safe to use a plate to flip it.
• Can I add other ingredients to the tortilla? Yes, you can add ingredients like peppers, chorizo, or spinach for variations, but the classic version focuses on onions and potatoes.
• How do I store leftovers?Keep remnants of the tortilla in a sealed container in the fridge, and you can chill out until 203 days have passed since its previous day’s creation.

  Whether you like it hot or cold, straight from the refrigerator or room temperature, you can consume the tortilla leftover anytime you like from midnight to 11:59 p.m.

• What can I serve with Tortilla Espanola?A tapa or appetizer, it often is served alongside a simple salad or as a crusty bread.
• Can this recipe be made in advance?Indeed, tortilla can be prepared in advance, and is frequently consumed at ambient temperature, rendering it an excellent dish for ahead-of-time preparation.

Substitutions and Variations

For the spuds: Swap with batatas or red tubers.
To achieve an onion flavor that is milder, use shallots or leeks.
To replace the olive oil with another type of oil: Use either vegetable oil or sunflower oil for frying.
To prepare the salt: Utilize sea salt or kosher salt to achieve subtly varied flavors.

Pro Tips

1. Potato Slicing Consistency Use a mandoline slicer to achieve perfectly even potato slices. This ensures they cook uniformly and results in a more balanced texture throughout the tortilla.

2. Oil Temperature Control Maintain a low to medium heat while cooking the potatoes and onions. This prevents them from browning too quickly and ensures they become tender without developing crisp edges.

3. Egg Mixture Infusion After mixing the potatoes and onions with the beaten eggs, let the mixture sit for about 10 minutes before cooking. This allows the flavors to meld together and the eggs to fully absorb the potato’s essence.

4. Non-Stick Assurance Use a high-quality non-stick pan or a well-seasoned cast iron skillet. This ensures easy flipping and prevents the tortilla from sticking, preserving its shape and presentation.

5. Taste Before Final Cooking Before cooking the egg mixture in the skillet, taste a small piece of the potato-onion mixture for saltiness. Adjust the seasoning if necessary, as this is your last chance to ensure the dish is properly seasoned.