Spanish Tortilla, also known as a Spanish omelette, is a popular dish from Spain made primarily with potatoes and eggs. It’s thick, hearty, and perfect for any time of the day, whether for breakfast, lunch, dinner, or as part of a tapas spread. This classic dish is loved for its simplicity and comforting flavors, making it a staple in many Spanish households.
Why Make This Recipe
Making a Spanish Tortilla is a great way to bring a taste of Spain into your kitchen. It’s easy to prepare, budget-friendly, and delicious. Plus, it can be served warm or at room temperature, making it versatile for any occasion. Whether you’re hosting a gathering or just enjoying a quiet meal at home, this recipe will impress your family and friends.
How to Make Spanish Tortilla
Ingredients
- 750 g / 1.5 lb potatoes (peeled and cut into 0.5cm / 1/5″ thick slices)
- 1 onion (sliced)
- 1/2 cup / 125 ml olive oil
- 8 eggs
- Salt and pepper
- Fresh parsley
Directions
- Heat the olive oil in a non-stick fry pan over medium heat.
- Add the sliced onion and potatoes, then gently turn them over.
- Cover the pan with a lid and stew the potatoes for about 20 minutes. Make sure to turn the potatoes 3 or 4 times during this time using an egg flip until they are soft and cooked through. If you notice the potatoes sizzling and browning too much, reduce the heat.
- While the potatoes are cooking, whisk the eggs in a bowl and season with salt and pepper.
- Once the potatoes are ready, use a slotted spoon to remove them from the pan and let them drain in a colander to remove excess oil.
- Pour out most of the remaining oil in the skillet, leaving about 1.5 to 2 tablespoons.
- Increase the stove temperature to medium-high and turn the grill/broiler to high.
- Return the potatoes to the skillet and pour the whisked eggs over them. Cook for about 5 minutes or until the underside is light golden.
- If the center appears uncooked, place the omelette under the grill/broiler for a couple of minutes until it is just set.
- Remove the tortilla and let it rest for a few minutes. To serve, place a serving platter on top of the fry pan and flip it over to turn out the omelette upside down.
- Enjoy warm or at room temperature. It’s perfect as part of a tapas spread!
How to Serve Spanish Tortilla
You can serve Spanish Tortilla as a standalone dish or as part of a larger meal. It pairs well with a fresh salad or crusty bread. Feel free to garnish it with fresh parsley for an extra touch of flavor.
How to Store Spanish Tortilla
If you have leftovers, store the Spanish Tortilla in an airtight container in the refrigerator. It will last for about 3-4 days. You can enjoy it cold, or reheat it in a pan or microwave before serving.
Tips to Make Spanish Tortilla
- Use high-quality olive oil for the best flavor.
- Make sure to cut the potatoes evenly to ensure they cook evenly.
- Don’t rush the cooking process; let the potatoes cook gently for a soft texture.
- Feel free to experiment by adding other ingredients like bell peppers or cheese for different flavors.
Variation
You can customize your Spanish Tortilla by adding ingredients such as fresh herbs, bell peppers, or chorizo for a different taste. This flexibility makes it easy to adapt the recipe to suit various preferences.
FAQs
1. Can I make Spanish Tortilla without onions?
Yes, you can make it without onions if you prefer! The potatoes alone will still provide great flavor.
2. Can I use other types of potatoes?
Yes, you can use any type of potatoes, but starchy varieties like Yukon Gold or Russet will give the best texture.
3. Can I freeze Spanish Tortilla?
It’s not recommended to freeze Spanish Tortilla as it may change the texture upon thawing. It’s best enjoyed fresh or stored in the fridge for a few days.
Spanish Tortilla
Ingredients
Main ingredients
- 750 g 750 g / 1.5 lb potatoes (peeled and cut into 0.5cm / 1/5″ thick slices) For best results, use starchy potatoes.
- 1 unit 1 onion (sliced) Optional, can be omitted for a plain tortilla.
- ½ cup 1/2 cup / 125 ml olive oil Use high-quality olive oil.
- 8 units 8 eggs Whisked before adding to the cooked potatoes.
- to taste unit Salt and pepper Season to personal preference.
- to garnish unit Fresh parsley Optional for garnish.
Instructions
Preparation
- Heat the olive oil in a non-stick fry pan over medium heat.
- Add the sliced onion and potatoes, then gently turn them over.
- Cover the pan with a lid and stew the potatoes for about 20 minutes, turning 3 or 4 times until soft.
- Whisk the eggs in a bowl and season with salt and pepper.
- Once the potatoes are cooked, use a slotted spoon to remove them from the pan and let them drain in a colander.
- Pour out most of the remaining oil in the skillet, leaving about 1.5 to 2 tablespoons.
Cooking
- Increase the stove temperature to medium-high and turn the grill/broiler to high.
- Return the potatoes to the skillet and pour the whisked eggs over them. Cook for about 5 minutes until the underside is light golden.
- If the center appears uncooked, place the omelette under the grill/broiler for a couple of minutes until just set.
Serving
- Remove the tortilla and let it rest for a few minutes.
- To serve, place a serving platter on top of the fry pan and flip it over to turn out the omelette upside down.
