This Tortilla Española recipe is a dream because it’s incredibly satisfying to create something so delicious from just a few humble ingredients. Plus, the golden, crispy edges and soft, flavorful center make it perfect for brunches or late-night snacks with friends!
A classic Spanish omelet, or tortilla Española, is something I truly enjoy making. I use 4 large eggs, 3 thinly sliced potatoes, and 1 finely sliced onion.
And I can’t forget to mention the ample olive oil I use for frying—1 cup, to be exact, which adds heart-healthy fats and a delightful texture to the dish. Though I love that rich flavor, not to mention the essential nutrients and simple preparation involved, the traditional tortilla is not a quick dish to make.
Indeed, it offers the kind of time-consuming, leisurely cooking that I find soothing.
Ingredients
Eggs are an excellent source of protein and necessary vitamins; they serve as an incredibly rich and satisfying foundation for the omelet.
Tater: Carbs galore.
Heartiness and satisfaction, a filling texture, which is exactly the kind of thing one wants in a side dish.
Onion: Provides a delicate sweetness and depth of flavor that enhances the overall taste.
Olive Oil: A beneficial fat, olive oil assists in culinary preparations in ways that impart a richness to dishes.
Salt: Boosts all flavors, balancing the sweetness of onions and the richness of eggs.
Black Pepper: Contributes a slight heat and an intricate flavor, providing contrast to the richness of the dish.
Ingredient Quantities
- 4 large eggs
- 3 medium-sized potatoes (about 1.5 pounds), peeled and thinly sliced
- 1 medium onion, finely sliced
- 1 cup olive oil, for frying
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
1. In a big nonstick skillet, warm the olive oil over medium heat. When hot, add the cut potatoes and onion. Cook, stirring now and then, until the potatoes are soft but not browned and the onions are translucent, about 15-20 minutes.
2. When the onions and potatoes are simmering, break the eggs into a big bowl and add some salt and pepper—the kind that makes you go, “Ah, that’s just right.” Then beat those eggs like they’re in a 2-minute egg-beating contest.
3. After the potato and onion mixture is cooked, use a slotted spoon to transfer it to the bowl with the beaten eggs. Let it sit for about 5 minutes. This is a time for the flavors to meld.
4. Take out the surplus olive oil from the skillet, leaving approximately 1-2 tablespoons in the skillet.
5. Return the egg, potato, and onion mixture to the skillet, spreading it evenly with a spatula.
6. Medium-low heat, about 5 minutes, starts to set the edges.
7. Use a spatula to go around the edges and make sure the tortilla isn’t sticking. When the bottom is cooked to your liking, take a big plate and put it over the skillet. Then, with confidence (and a little bit of care), flip the whole thing upside down so the tortilla ends up on the plate.
8. Return the tortilla to the pan, cooked side up, and keep cooking until it is fully set and golden—about another 5 minutes.
9. Take off the heat, and let sit for a few minutes. Then slide onto a serving plate.
10. Warm or at room temperature, sliced into wedges, your Tortilla Española is ready to serve. Enjoy!
Equipment Needed
1. Big nonstick skillet
2. Slotted spoon
3. Big bowl
4. Whisk or fork (for beating eggs)
5. Spatula
6. Plate (large enough to cover the skillet)
7. Serving plate
FAQ
- Q: Can I use a different oil instead of olive oil?Yes, a neutral oil like vegetable or canola oil can be used, but olive oil imparts a distinctly Mediterranean flavor to the dish.
- Q: How should I slice the potatoes?A: To ensure even cooking, the potatoes should be peeled and sliced thinly, about 1/8 inch thick.
- Q: Can I add other ingredients like bell peppers or chorizo?A: Although the classic tortilla Española is a straightforward dish, many like to amp it up by adding ingredients like bell peppers or chorizo, making it a more substantial meal.
- Q: What is the best type of onion to use?An onion of medium size and yellow in color does well for the balanced flavor it presents, but feel free to use a sweet onion or a white one if you prefer.
- Q: How do I know when to flip the tortilla?B: When the edges begin to toughen and the center is mostly set but a bit runny, it’s time to flip your egg creation using a plate or large lid.
- Q: Can tortilla Española be served cold?A: Yes. You can serve it warm or at room temperature, and it’s often enjoyed cold as a tapa the next day.
Substitutions and Variations
If you don’t have eggs, you can mix chickpea flour with water and use it as an egg substitute. To replace an egg, mix about 1/4 cup of chickpea flour with 1/4 cup of water. To replace 2 eggs in a recipe, mix 1/2 cup chickpea flour with 1/2 cup water. To replace 3 eggs, mix 3/4 cup chickpea flour with 3/4 cup water.
Sweet potatoes: Use for a different flavor profile.
Onion: Use shallots instead for a taste that’s not so harsh.
Olive oil: Substitute sunflower oil or canola oil when frying.
Salt: Opt for sea salt or kosher salt for variation.
Black pepper, ground just before using: For a subtler spice, substitute freshly ground white pepper.
Pro Tips
1. Use Waxy Potatoes Opt for waxy potatoes like Yukon Golds or red potatoes for this recipe. They hold their shape better during cooking, providing the ideal texture for your tortilla.
2. Control the Heat Keep the heat on medium-low to ensure the potatoes and onions soften without browning too much. This helps maintain the dish’s traditional texture and appearance.
3. Rest After Mixing After combining the potatoes, onions, and eggs, let the mixture sit for a full 5 minutes. This allows the flavors to meld and ensures even distribution of ingredients.
4. Master the Flip When flipping the tortilla, place a plate over the skillet and practice a swift but careful flip. Confidence in this step ensures an even cook and maintains the shape of the tortilla.
5. Adjust Seasoning Taste the potato and onion mixture before combining with eggs. Adjust salt and pepper at this stage to ensure the final dish is well-seasoned.
Spanish Omelet Tortilla Espanola Recipe
My favorite Spanish Omelet Tortilla Espanola Recipe
Equipment Needed:
1. Big nonstick skillet
2. Slotted spoon
3. Big bowl
4. Whisk or fork (for beating eggs)
5. Spatula
6. Plate (large enough to cover the skillet)
7. Serving plate
Ingredients:
- 4 large eggs
- 3 medium-sized potatoes (about 1.5 pounds), peeled and thinly sliced
- 1 medium onion, finely sliced
- 1 cup olive oil, for frying
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions:
1. In a big nonstick skillet, warm the olive oil over medium heat. When hot, add the cut potatoes and onion. Cook, stirring now and then, until the potatoes are soft but not browned and the onions are translucent, about 15-20 minutes.
2. When the onions and potatoes are simmering, break the eggs into a big bowl and add some salt and pepper—the kind that makes you go, “Ah, that’s just right.” Then beat those eggs like they’re in a 2-minute egg-beating contest.
3. After the potato and onion mixture is cooked, use a slotted spoon to transfer it to the bowl with the beaten eggs. Let it sit for about 5 minutes. This is a time for the flavors to meld.
4. Take out the surplus olive oil from the skillet, leaving approximately 1-2 tablespoons in the skillet.
5. Return the egg, potato, and onion mixture to the skillet, spreading it evenly with a spatula.
6. Medium-low heat, about 5 minutes, starts to set the edges.
7. Use a spatula to go around the edges and make sure the tortilla isn’t sticking. When the bottom is cooked to your liking, take a big plate and put it over the skillet. Then, with confidence (and a little bit of care), flip the whole thing upside down so the tortilla ends up on the plate.
8. Return the tortilla to the pan, cooked side up, and keep cooking until it is fully set and golden—about another 5 minutes.
9. Take off the heat, and let sit for a few minutes. Then slide onto a serving plate.
10. Warm or at room temperature, sliced into wedges, your Tortilla Española is ready to serve. Enjoy!
