I prepared a rustic tortilla Espanola that showcases the simple beauty of Spanish Food. With thinly sliced potatoes and onions softly melded with rich eggs and olive oil, salted to perfection, this dish carries a traditional charm that invites you to savor every bite. I find it utterly irresistible indeed.
I’ve always been fascinated by the rich flavours of Spain and decided to try my hand at making a classic Tortilla Española. I’ve got my 6 medium potatoes, peeled and thinly sliced, alongside a large yellow onion cut in similar fashion.
There is something about these simple ingredients, especially when combined with 6 large eggs and a good cup of extra virgin olive oil, that makes the dish feel so authentic yet bold. This is a recipe that brings together traditional Spanish dishes with a twist, a perfect blend of Spanish potatoes and the art of making tortillas.
The process may seem simple and even a bit rustic at times but its charm lies in its honest and straightforward technique. Trust me, once you taste it with just a pinch of salt to bring that natural flavour to life, you’ll see how wonderfully unique Spain food can be.
Why I Like this Recipe
1. I love how simple the recipe is – it only uses a few ingredients that most of the time I already have in my kitchen, so it feels really accessible and not over the top.
2. I like that the potatoes and onions get slowly cooked in olive oil so they turn out soft and full of flavor, even if sometimes I mess up the timing a bit.
3. I enjoy how the beaten eggs blend everything together and give a rich texture that makes the tortilla feel both light and hearty at the same time.
4. I also appreciate that its a kind of comfort food that reminds me of family meals and traditions, making me feel connected to a culture I really admire.
Ingredients
- Potatoes deliver carbohydrates and valuable fibre, adding a hearty, satisfying texture to the dish.
- Onions contribute natural sweetness plus antioxidants and important vitamins for flavor and depth.
- Eggs supply rich protein and help bind the tortilla, making it firm and delicious.
- Extra virgin olive oil infuses healthy fats and robust flavor while cooking and keeping moisture.
- Salt enhances every ingredient, balancing flavors without overpowering each unique taste.
- Each ingredient plays a crucial role, elevating the dish to a true Spanish classic.
- Combined, they offer a balanced mix of carbs, protein, vitamins, and healthy fats.
- This humble blend transforms into a delicious and unforgettable Spanish meal.
Ingredient Quantities
- 6 medium potatoes, peeled and thinly sliced
- 1 large yellow onion, thinly sliced
- 6 large eggs
- About 1 cup extra virgin olive oil for frying
- Salt to taste
How to Make this
1. Peel the potatoes and cut them into thin slices, then slice the onion thinly as well.
2. Pour about one cup of extra virgin olive oil in a large frying pan and heat it on a medium low heat.
3. Once the oil is hot enough, add the potato slices carefully and cook them slowly so they get tender and a bit golden, stirring gently sometimes.
4. Add the sliced onions to the potatoes and let them cook together, stirring occasionally until both potatoes and onions are soft.
5. Sprinkle in salt over the cooking potatoes and onions to your taste.
6. While they’re cooking, crack the eggs into a bowl, add a pinch of salt, and beat them until everything is well mixed.
7. When the potatoes and onions are done, use a slotted spoon to lift them out and allow the extra oil to drip off.
8. Remove most of the oil from the pan and lower the heat a bit, then pour the beaten eggs over the potatoes and onions evenly.
9. Cook the mixture slowly on a gentle heat until the edges are set and the bottom turns golden, shaking the pan sometimes to avoid sticking.
10. Carefully flip the tortilla using a plate or lid and cook the other side until it is fully set, then let it cool slightly before serving warm or at room temperature.
Equipment Needed
1. A sharp knife and a sturdy cutting board for peeling and slicing the potatoes and onions
2. A large frying pan big enough to hold the potatoes, onions, and about one cup of extra virgin olive oil
3. A measuring cup to accurately pour about one cup of oil
4. A bowl for cracking and beating the eggs with a pinch of salt
5. A slotted spoon for lifting the cooked potatoes and onions so the extra oil can drain off
6. A plate or a lid that you can use to flip the tortilla safely on the stove
7. A stove to heat the pan and cook the tortilla evenly
FAQ
How To Make Tortilla Española (Spanish Potato Omelette) Recipe Substitutions and Variations
- If you don’t have the medium potatoes, try using Yukon Gold potatoes or even sweet potatoes. They fry up nicely though the taste may be a little different.
- If a large yellow onion isn’t around, red onions or even a mix of onions can work fine. They might add a touch of extra sweetness.
- If you’re out of eggs or need a vegan option, you can use flax eggs (1 tbsp flaxseed mixed with 3 tbsp water for each egg) but the texture will change a bit.
- If you don’t have extra virgin olive oil, you can use canola or vegetable oil as an alternative, though it won’t have the same robust flavor.
Pro Tips
1. Make sure you heat the olive oil slowly so the potatoes fry evenly without burning, and always keep an eye on the heat coz it can get too hot quick.
2. Slice your potatoes and onions as uniformly as possible, it helps them cook at the same rate so you dont end up with some pieces crunchy and others too soft.
3. Before flipping, let the egg set enough so the tortilla holds together, and using a plate or lid works way better than trying to flip it in the pan.
4. Drain off the extra oil properly by letting the cooked mixture sit on a paper towel for a bit, this keeps the final dish from being too greasy.
How To Make Tortilla Española (Spanish Potato Omelette) Recipe
I prepared a rustic tortilla Espanola that showcases the simple beauty of Spanish Food. With thinly sliced potatoes and onions softly melded with rich eggs and olive oil, salted to perfection, this dish carries a traditional charm that invites you to savor every bite. I find it utterly irresistible indeed.
6
servings
290
kcal
Equipment: 1. A sharp knife and a sturdy cutting board for peeling and slicing the potatoes and onions
2. A large frying pan big enough to hold the potatoes, onions, and about one cup of extra virgin olive oil
3. A measuring cup to accurately pour about one cup of oil
4. A bowl for cracking and beating the eggs with a pinch of salt
5. A slotted spoon for lifting the cooked potatoes and onions so the extra oil can drain off
6. A plate or a lid that you can use to flip the tortilla safely on the stove
7. A stove to heat the pan and cook the tortilla evenly
Ingredients
-
6 medium potatoes, peeled and thinly sliced
-
1 large yellow onion, thinly sliced
-
6 large eggs
-
About 1 cup extra virgin olive oil for frying
-
Salt to taste
Directions
- Peel the potatoes and cut them into thin slices, then slice the onion thinly as well.
- Pour about one cup of extra virgin olive oil in a large frying pan and heat it on a medium low heat.
- Once the oil is hot enough, add the potato slices carefully and cook them slowly so they get tender and a bit golden, stirring gently sometimes.
- Add the sliced onions to the potatoes and let them cook together, stirring occasionally until both potatoes and onions are soft.
- Sprinkle in salt over the cooking potatoes and onions to your taste.
- While they're cooking, crack the eggs into a bowl, add a pinch of salt, and beat them until everything is well mixed.
- When the potatoes and onions are done, use a slotted spoon to lift them out and allow the extra oil to drip off.
- Remove most of the oil from the pan and lower the heat a bit, then pour the beaten eggs over the potatoes and onions evenly.
- Cook the mixture slowly on a gentle heat until the edges are set and the bottom turns golden, shaking the pan sometimes to avoid sticking.
- Carefully flip the tortilla using a plate or lid and cook the other side until it is fully set, then let it cool slightly before serving warm or at room temperature.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 240g
- Total number of serves: 6
- Calories: 290kcal
- Fat: 16.7g
- Saturated Fat: 2.1g
- Trans Fat: 0g
- Polyunsaturated: 2g
- Monounsaturated: 8.5g
- Cholesterol: 185mg
- Sodium: 200mg
- Potassium: 350mg
- Carbohydrates: 25.7g
- Fiber: 3.5g
- Sugar: 5g
- Protein: 7.7g
- Vitamin A: 245IU
- Vitamin C: 21mg
- Calcium: 90mg
- Iron: 2.2mg
