Spanish Tortilla Recipe

In our home, weeknight dinners are often a whirlwind of activity, but there are some dishes that have the magical ability to slow everything down, bringing a sense of warmth and togetherness to the table. Tortilla Española, or Spanish Tortilla as it’s often known, is one of those dishes. The first time I made this recipe, the aroma of slowly cooked onions and potatoes filled the kitchen, instantly transporting me to a cozy Spanish tapas bar. My family, usually eager to rush through dinner, lingered at the table, savoring each bite of the soft, flavorful omelette. The simple ingredients belie the depth of flavor and satisfying texture of this iconic Spanish dish. What I especially loved about this recipe is its versatility. It’s perfect as a light lunch, a hearty appetizer, or even a satisfying dinner served with a simple salad. The slightly caramelized onions and tender potatoes encased in a perfectly cooked egg mixture are simply irresistible. This Tortilla Española recipe has quickly become a family favorite, a dish we turn to time and again for its comforting flavors and easy preparation. If you’re looking for a taste of Spain that’s both authentic and approachable, look no further. This recipe is your gateway to mastering the beloved Spanish Tortilla.

Ingredients

To create this authentic and delicious Tortilla Española, you will need a handful of simple, high-quality ingredients. The beauty of this dish lies in the quality of each component, as there are no complex sauces or seasonings to mask any shortcomings. Choosing the right ingredients will elevate your Tortilla Española from good to truly exceptional. Here’s what you’ll need:

• 2 medium brown or white onions (5.7oz or 160 grams): Onions form the aromatic base of our Tortilla Española. While both brown and white onions work well, brown onions, with their slightly more robust flavor, are often preferred for their ability to caramelize beautifully and impart a deeper sweetness to the dish. White onions offer a milder flavor, which can be a good option if you prefer a less pronounced onion taste. Make sure your onions are firm and free from blemishes for the best flavor and texture.
• 4 medium potatoes (1.5 lb or 680 grams): Potatoes are the heart of the Tortilla Española, providing substance and a delightful creamy texture. For this recipe, choose potatoes that are not overly starchy, such as Yukon Gold or white potatoes. These varieties hold their shape well during cooking and become wonderfully tender without becoming mushy. Avoid russet potatoes, as they can be too starchy and may result in a drier Tortilla. The weight specified (1.5 lbs or 680 grams) is a guideline; aim for medium-sized potatoes that are roughly uniform in size for even cooking.
• 4 tbsp olive oil (1/4 cup): Olive oil is the quintessential cooking fat in Spanish cuisine, and it plays a crucial role in developing the flavor and texture of the Tortilla Española. Extra virgin olive oil is recommended for its superior flavor and health benefits. Its fruity notes complement the sweetness of the onions and potatoes beautifully. While the recipe calls for 4 tablespoons for a healthier approach, traditionally, Tortilla Española is made with significantly more olive oil, almost deep-frying the potatoes and onions. This recipe offers a balanced approach, using enough oil to create flavor and tenderness without being overly greasy.
• 6 large eggs: Eggs are the binding agent that holds the Tortilla Española together, creating its signature omelette-like texture. Use fresh, large eggs for the best results. The quality of your eggs will directly impact the richness and overall flavor of the dish. Free-range or pasture-raised eggs, with their vibrant yolks, will add a richer color and flavor to your Tortilla.
• 1 tsp kosher salt or to taste: Salt is essential for seasoning and enhancing the flavors of all the ingredients. Kosher salt is recommended for its clean taste and ease of use. Start with 1 teaspoon and adjust to your preference. Remember that salt not only seasons but also helps to draw out moisture from the potatoes and onions, aiding in their cooking process.
• 1/2 tsp ground black pepper or to taste: Black pepper adds a subtle warmth and depth of flavor to the Tortilla Española. Freshly ground black pepper is always preferred for its more pronounced aroma and taste. Adjust the amount to your liking, keeping in mind that the flavor should complement, not overpower, the other ingredients.
• Fresh parsley (optional, for garnishing): Fresh parsley is an optional but highly recommended garnish. Its bright, herbaceous flavor and vibrant green color add a touch of freshness and visual appeal to the finished Tortilla Española. Flat-leaf parsley (Italian parsley) is a good choice for its stronger flavor and less curly leaves, which are easier to chop and sprinkle.

Instructions

Creating a perfect Tortilla Española is a rewarding culinary journey. While the ingredient list is simple, the technique lies in the patient cooking of the onions and potatoes and the careful assembly of the omelette. Follow these detailed instructions for a foolproof guide to making this classic Spanish dish:

1. Prepare the Eggs: Begin by cracking the 6 large eggs into a large mixing bowl. Add ½ teaspoon of kosher salt to the eggs. Using a whisk or a fork, beat the eggs vigorously until they are well combined and slightly frothy. Set the bowl aside. Allowing the salted eggs to rest while you prepare the vegetables will help them become even more tender and flavorful. The salt also helps to break down the egg proteins, resulting in a smoother texture in the final Tortilla.
2. Prepare the Onions: Peel the 2 medium onions. The slicing technique for the onions can influence the texture of your Tortilla Española. For a more traditional texture where the onions almost melt into the omelette, thinly slice them lengthwise, from root to stem. This slicing method allows the onions to soften and caramelize beautifully. Alternatively, you can slice them into half-moons if you prefer a slightly more defined onion texture in your Tortilla.
3. Prepare the Potatoes: Peel the 4 medium potatoes. The potato slicing is crucial for achieving the desired texture and cooking time. Thinly sliced potatoes are key to a well-cooked Tortilla Española. The recipe suggests using a food processor with a slicing blade, which is a quick and efficient method for achieving uniform slices. If you don’t have a food processor, you can use a mandoline slicer or a sharp knife. Aim for slices that are about 1/8 inch to 1/4 inch thick. Uniformly thin slices will cook evenly and quickly, ensuring they become tender without burning. If slicing by hand, take your time to ensure consistent thickness.
4. Sauté the Onions and Potatoes: Place a large, non-stick skillet (ideally 10-12 inches in diameter) over medium-high heat. Add 4 tablespoons (1/4 cup) of olive oil to the skillet. Allow the oil to heat until it shimmers, indicating that it’s hot enough for cooking. Reduce the heat to medium. Add the sliced onions and potatoes to the hot oil. Immediately cover the skillet with a lid. Covering helps to trap steam, which aids in softening the potatoes and onions and prevents them from browning too quickly.
5. Cook the Vegetables (First Stage): Cook the potatoes and onions, covered, for 10 minutes over medium heat. It’s important to stir the mixture every 60 seconds or so to prevent sticking and ensure even cooking. As you stir, gently toss the potatoes and onions to redistribute them in the pan. Monitor the heat carefully. You want the vegetables to soften and become translucent, but you don’t want them to brown or burn at this stage. If they seem to be browning too quickly, reduce the heat slightly.
6. Season and Continue Cooking (Second Stage): After 10 minutes, remove the lid from the skillet. Add ½ teaspoon of kosher salt and ½ teaspoon of ground black pepper to the potatoes and onions. Stir well to distribute the seasonings evenly. Reduce the heat to medium-low. Continue cooking the mixture, uncovered, until the potatoes and onions are fully cooked and tender, which will take approximately another 10 minutes. Stir every minute or two to prevent sticking and burning. At this stage, you can allow the onions and potatoes to develop a bit of color and caramelization if desired. Some prefer a lighter, less caramelized Tortilla, while others enjoy the deeper flavor of slightly browned vegetables. The key is to cook them until they are completely tender and easily pierced with a fork.
7. Combine Vegetables and Eggs: Once the potatoes and onions are cooked, take a spoonful of the hot vegetable mixture and add it to the bowl of beaten eggs. Stir to combine. Repeat this process, adding a spoonful of vegetables to the eggs at a time and stirring well after each addition. Continue until all the potatoes and onions have been incorporated into the egg mixture. This gradual addition of hot vegetables to the eggs helps to temper the eggs slightly, preventing them from scrambling immediately when added to the hot pan.
8. Rest the Mixture: Allow the egg-potato-onion mixture to rest for 2-3 minutes. This resting period allows the flavors to meld together and gives the potatoes and onions time to cool down slightly, which is important for the next step.
9. Cook the Tortilla (First Side): Return the skillet to low heat. Pour the egg-potato-onion mixture into the skillet, spreading it evenly. Place a lid on the skillet. Cook the Tortilla, covered, over low heat for about 5-6 minutes. Cooking over low heat is crucial for ensuring the Tortilla cooks through without burning on the bottom. The lid helps to trap steam, which cooks the top of the Tortilla while the bottom sets.
10. Loosen the Sides: After 5-6 minutes, check the edges of the Tortilla. They should be starting to set. Using a spatula, gently loosen the edges of the Tortilla from the sides of the skillet. Carefully pull the edges inwards slightly, allowing any uncooked egg mixture from the top to flow underneath and cook on the bottom. This technique helps to ensure the Tortilla cooks evenly and prevents a runny center.
11. Flip the Tortilla: This is often considered the most challenging step, but with a little confidence, it’s easily mastered. Place a large, flat plate that is slightly larger than the diameter of your skillet over the skillet. Hold the plate firmly against the skillet rim with one hand, and with your other hand, carefully flip the skillet upside down, inverting the Tortilla onto the plate.
12. Cook the Tortilla (Second Side): Carefully slide the Tortilla back into the skillet, cooked side up. Increase the heat to medium. Cook the Tortilla, uncovered, for about 2 minutes, or until the bottom is cooked and lightly golden brown. Cooking the second side for a shorter time on medium heat ensures it cooks through without becoming dry.
13. Serve and Garnish: Once the Tortilla Española is cooked on both sides, carefully slide it onto a serving plate. If desired, garnish with freshly chopped parsley. Cut the Tortilla into wedges or squares, tapas-style, and serve warm or at room temperature. Tortilla Española is delicious served immediately, but it also holds up well and can be enjoyed at room temperature, making it perfect for picnics or make-ahead meals.

Nutrition Facts

(Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.)

Servings: 4

Approximate Calories per serving: 350-450 calories

• Disclaimer: The calorie count is an estimate and can vary depending on the size of the potatoes and onions, the type and amount of olive oil used, and the size of the eggs. This is a general guide to help you understand the approximate nutritional content of a serving of Tortilla Española. For precise nutritional information, you can use online nutritional calculators and input the specific brands and quantities of ingredients you use. Tortilla Española is a relatively healthy dish, providing protein from the eggs, carbohydrates and fiber from the potatoes and onions, and healthy fats from the olive oil. It is a good source of energy and can be part of a balanced diet.

Preparation Time

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes

This Tortilla Española recipe is surprisingly quick and easy to prepare, especially considering the depth of flavor it delivers. The active cooking time is relatively short, with the majority of the time spent patiently sautéing the onions and potatoes to perfection. The hands-on preparation is minimal, making it a great option for weeknight meals or when you want to impress without spending hours in the kitchen.

How to Serve Tortilla Española

Tortilla Española is incredibly versatile and can be enjoyed in numerous ways, making it a staple in Spanish cuisine. Here are some popular and delicious ways to serve this iconic dish:

• Tapas Style: Cut the Tortilla Española into small squares or wedges and serve it as part of a tapas spread. It pairs wonderfully with other classic Spanish tapas like olives, Manchego cheese, jamón serrano, and pan con tomate. Serve it at room temperature for a casual and authentic tapas experience.
• Pintxos: In Northern Spain, particularly in the Basque Country, Tortilla Española is often served as “pintxos.” Cut the Tortilla into small squares and serve them skewered on a toothpick with a slice of bread. This presentation makes it perfect for standing and enjoying with a glass of wine or cider.
• Breakfast or Brunch: Tortilla Española makes a hearty and satisfying breakfast or brunch option. Serve it warm with a side of fresh bread and a simple salad for a complete and flavorful meal. Its substantial nature will keep you feeling full and energized throughout the morning.
• Lunch or Light Dinner: Enjoy a slice of Tortilla Española for a light yet satisfying lunch or dinner. Pair it with a mixed green salad dressed with a light vinaigrette for a balanced and refreshing meal. It’s a perfect option for a quick and easy meal that is both nutritious and delicious.
• Sandwiches: Slice Tortilla Española and use it as a filling for sandwiches or bocadillos (Spanish sandwiches). It pairs well with crusty bread, mayonnaise, aioli, or even a drizzle of olive oil. Add some roasted red peppers or piquillo peppers for an extra layer of flavor.
• With Sauces: While Tortilla Española is delicious on its own, you can also serve it with various sauces to enhance its flavor. Try serving it with:
  • Aioli: A classic garlic mayonnaise that complements the Tortilla beautifully.
  • Salsa Brava: A spicy tomato-based sauce for those who like a kick.
  • Romesco Sauce: A Catalan sauce made with roasted red peppers, almonds, and tomatoes, adding a smoky and nutty flavor.
  • Piquillo Pepper Sauce: A sweet and slightly tangy sauce made from piquillo peppers.
• Warm or Cold: Tortilla Española is delicious both warm and cold. Enjoy it straight from the pan while it’s still warm and slightly soft in the center, or let it cool to room temperature for a firmer texture that is perfect for tapas or picnics.

Additional Tips for Perfect Tortilla Española

Mastering Tortilla Española is all about technique and attention to detail. Here are five additional tips to help you achieve tortilla perfection every time:

1. Control the Heat: Low and slow cooking is key. Resist the urge to rush the cooking process by turning up the heat. Cooking the potatoes and onions gently over medium to medium-low heat allows them to soften and caramelize without burning. When cooking the Tortilla itself, low heat is essential for ensuring it cooks through evenly without browning too quickly on the bottom. Adjust the heat as needed throughout the cooking process to maintain a gentle simmer.
2. Don’t Overcook the Eggs: The ideal Tortilla Española should be slightly soft and creamy in the center, not dry and overcooked. Pay close attention to the cooking time and remove the Tortilla from the heat as soon as the eggs are set but still slightly moist. Carryover cooking will continue to firm up the center as it rests. Overcooking will result in a dry and less flavorful Tortilla.
3. Use a Non-Stick Skillet: A good quality non-stick skillet is essential for flipping the Tortilla Española successfully. Make sure your skillet is in good condition and that the non-stick surface is intact. This will prevent the Tortilla from sticking and make flipping a breeze. If you don’t have a non-stick skillet, you can use a well-seasoned cast iron skillet, but ensure it’s properly seasoned and oiled to prevent sticking.
4. Rest the Egg Mixture: Allowing the egg-potato-onion mixture to rest for 2-3 minutes before cooking is a crucial step. This resting period allows the flavors to meld together, and it also gives the potatoes and onions time to cool slightly, which is important for preventing the eggs from scrambling when they hit the hot pan. This resting time contributes to a smoother and more cohesive Tortilla.
5. Practice the Flip: Flipping the Tortilla Española can seem daunting at first, but with a little practice, it becomes second nature. The key is to be confident and swift. Make sure you use a plate that is slightly larger than your skillet and hold it firmly against the skillet rim. Flip quickly and decisively. If the Tortilla breaks slightly during the flip, don’t worry! You can gently nudge it back into shape in the pan. Practice makes perfect, and even if your first few flips aren’t flawless, the taste will still be incredible.

Frequently Asked Questions (FAQ) about Tortilla Española

Have questions about making Tortilla Española? Here are answers to some common queries to help you on your tortilla-making journey:

Q1: Can I use different types of potatoes for Tortilla Española?

A: Yes, you can experiment with different potato varieties, but some are better suited for Tortilla Española than others. Yukon Gold or white potatoes are excellent choices as they hold their shape well and become creamy when cooked. Avoid using russet potatoes, as they can be too starchy and may result in a drier Tortilla. Waxy potatoes, like red potatoes, can also be used, but they may not become as tender as Yukon Gold or white potatoes. Ultimately, the best potatoes are those that are not overly starchy and will become tender when sautéed.

Q2: Can I add other vegetables to my Tortilla Española?

A: While the classic Tortilla Española is made with just potatoes and onions, you can certainly add other vegetables to customize it to your liking. Some popular additions include:

• Bell Peppers: Finely diced bell peppers (red, green, or yellow) can be added along with the onions and potatoes for extra flavor and color.
• Chorizo: Spanish chorizo, either spicy or sweet, can be added for a smoky and savory flavor boost. Sauté the chorizo separately before adding it to the egg mixture.
• Mushrooms: Sliced mushrooms, such as cremini or button mushrooms, can be sautéed with the onions and potatoes for an earthy flavor.
• Spinach or other leafy greens: Wilted spinach or other leafy greens can be added for extra nutrients and a touch of green. Add them towards the end of the potato and onion cooking time.

When adding other vegetables, be mindful of the cooking time and ensure they are cooked through before adding them to the eggs. Don’t overload the Tortilla with too many additions, as this can make it difficult to cook evenly and flip.

Q3: How do I prevent my Tortilla Española from sticking to the pan?

A: Preventing sticking is crucial for a successful Tortilla Española. Here are some key tips:

• Use a Non-Stick Skillet: A good quality non-stick skillet is the best defense against sticking.
• Use Enough Olive Oil: While this recipe uses a moderate amount of olive oil, ensuring there is enough oil in the pan to coat the bottom and prevent sticking is important.
• Cook Over Low Heat: High heat is more likely to cause sticking. Cooking over low heat allows the Tortilla to cook gently and prevents burning and sticking.
• Loosen the Edges: Periodically loosen the edges of the Tortilla from the pan with a spatula during cooking. This helps to prevent sticking and allows uncooked egg mixture to flow underneath.

If you are still having trouble with sticking, you can try adding a thin layer of parchment paper to the bottom of the skillet before adding the egg mixture. However, a good non-stick skillet and proper cooking technique should be sufficient to prevent sticking.

Q4: Can I make Tortilla Española ahead of time?

A: Yes, Tortilla Española is an excellent make-ahead dish. It can be made a day or two in advance and stored in the refrigerator. In fact, many people find that the flavors of Tortilla Española actually improve after it has had time to rest in the refrigerator. To reheat Tortilla Española, you can gently warm it in a skillet over low heat, in the oven at a low temperature, or even microwave it briefly. It is also delicious served cold or at room temperature, making it perfect for picnics or potlucks.

Q5: My Tortilla Española is too runny in the center. What did I do wrong?

A: A runny center in Tortilla Española can be due to a few factors:

• Not Cooking Long Enough: Ensure you cook the Tortilla for the recommended time on both sides. Cooking over low heat and using a lid helps to cook the center through.
• Heat Too Low: While low heat is important, if the heat is too low, the Tortilla may take too long to cook and the center may remain runny. Make sure the heat is low but still sufficient to gently cook the eggs.
• Too Much Egg Mixture: If you used too many eggs for the amount of potatoes and onions, the Tortilla may be thicker and take longer to cook through. Follow the recipe ratios for the best results.
• Flipping Too Early: Ensure the bottom of the Tortilla is set before attempting to flip it. Flipping too early can cause the runny center to spill out.

If your Tortilla Española is slightly runny in the center, you can try cooking it for a few more minutes on low heat, covered, to allow the center to set further. However, a slightly soft and creamy center is actually considered desirable by many, so don’t be afraid if it’s not completely firm.

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