What is the Spanish Omelette / Tortilla?
– It is a hearty and thick omelette made with caramelised potatoes and onions, often enjoyed as a classic tapas or a side dish.
Recipe Intro
The Spanish Tortilla, or Tortilla Española, also called Tortilla de Patatas, is a classic dish in Spanish cuisine with numerous versions and variations. Each region or even each family has their favourite version. While some recipes incorporate additional ingredients like peppers, chorizo, or spinach, and others experiment with different cooking methods, this recipe is basic and traditional.
Equipment
When making the Spanish tortilla, use a non-stick pan to ensure the omelette doesn’t stick during cooking. This helps in easily flipping the tortilla and achieving a smooth, golden exterior without any residue left in the pan.
The pan I used was 22 cm wide and about 3.5 cm deep.
Spanish Omelette / Tortilla Ingredients
- potato – Select waxy potatoes. They maintain their shape well when thinly sliced. They offer a tender texture that blends perfectly with the eggs and onions in the tortilla. Avoid floury potatoes, as they will likely go mushy during cooking.
- eggs – Best use fresh and large eggs
- onion – Prepare with yellow onions for their mild sweetness and also they tend to caramelise perfectly.
- garlic – While not typically included in traditional Spanish tortilla recipes, some people add it for its flavour, which goes so well with potatoes.
- olive oil – The best choice is olive oil for making a traditional Spanish tortilla, but sunflower oil can also be used as an alternative.
- Pimenton, salt, pepper – You can use either sweet (dulce) or hot (picante) varieties.
Variation: If you want to experiment or expand on the basic tortilla, feel free to add some extra ingredients of your choice, such as different herbs, chilli, or other vegetables. In Spanish cuisine, variations like spinach tortilla are also popular choices.
Just add washed and chopped spinach leaves to the sieve ( see How to make section) along with the cooked potato and onion mixture. The heat from the potatoes will wilt the spinach as the excess oil drains, adding a vibrant touch to your tortilla.
While you are here, discover these delicious egg-centric recipes from around the world. 🍳🐣🐓🌍
How to make Spanish Omelette (Tortilla)?
Prepare potatoes
First, peel and wash them thoroughly, then slice them half lengthwise. After that, cut each half into thin slices.
Note:
There are different methods for preparing potatoes in Spanish tortilla. Some cut potatoes in small chunks, while others mash them after frying with onions. Some methods involve frying the onions and potatoes separately before combining them with beaten eggs. Choose the method that suits your preference for texture and visual appearance.
Heat oil in a pan over medium heat. Add the sliced potato pieces, ensuring they are evenly spread and coated in oil. Add extra oil if needed. Fry for about 3 minutes until they begin to soften. Next, add the chopped onions and stir everything, ensuring the vegetables are well coated with oil.
Keep the heat to a minimum to avoid browning the potatoes.
Once the potatoes and onions are cooked, transfer them to a sieve placed over a bowl to allow the oil to drain into the bowl. This helps remove excess oil from the ingredients before mixing them with the eggs.
Note:
After cooking, do not dispose of the oil. Instead, transfer it to a suitable container or bottle and reserve it for other savoury dishes.
Finishing the Spanish omelette
While the potatoes cool slightly, beat your eggs in a separate bowl with sweet or hot paprika, minced or crushed garlic, salt and pepper. If you want some spiciness, now is the time to add cayenne pepper or chilli powder. Gently fold in the drained potato mixture until it’s all combined.
Important: Let it rest for 10 minutes so that the potatoes can absorb the egg mixture.
Now, return the whole mix to the pan. There’s no need for extra oil as the pan should still be nicely greased from frying the potatoes earlier, but you can add 1 tbsp if you want.
Let it set for 3-5 minutes on low heat, gently pressing down with a spatula to shape the tortilla evenly.
Once the edges start to firm up and the centre isn’t runny anymore, it’s time to flip. Place a plate (larger than the pan) over the pan. Grease the plate lightly with oil. This ensures the tortilla slides back into the pan smoothly. Flip the tortilla onto the plate, then slide it back into the pan to cook the other side for about 3-5 minutes.
Finally, slide your golden tortilla onto a serving plate and let it cool for 5-10 minutes before slicing. You can serve it warm or even chilled the next day – it’ll taste just as good, if not better, once the flavours have had a chance to meld together.
What to serve with the Spanish Potato Omelette?
Slice it up, serve it with roasted peppers or your favourite sauces. I served with homemade roasted peppers with garlic. I will post the recipe soon.
Recipe Card
Spanish Potato Omelette – Tortilla Española
Ingredients
- 3 medium-sized potatoes - waxy variety
- 1 onion - medium size
- 1-2 garlic cloves
- 5 eggs
- 300 – 400 ml olive oil
- 1/2 tsp sweet paprika ( Pimenton) - optional
- salt, black pepper - to taste
Instructions
- Peel and wash the potatoes. Slice them in half lengthwise, then cut each half into thin slices.
- Heat olive oil in a pan over medium heat. Add the sliced potatoes, ensuring they are evenly spread and coated in oil. Fry for about 3 minutes until they begin to soften. Add the chopped onions and stir to coat the vegetables in oil. Keep the heat low to avoid browning. Fry for about 10 minutes until the potatoes are tender.
- Transfer the cooked potatoes and onions to a sieve placed over a bowl to drain the excess oil.
- In a separate bowl, beat the eggs with minced or crushed garlic, salt, pepper, and paprika. Fold in the drained potato mixture until combined. Let it rest for 10 minutes.
- Return the mixture to the pan (no extra oil needed). Cook on low heat, pressing down gently with a spatula to shape the tortilla evenly. Let it set for 3-5 minutes until the edges firm up and the centre is no longer runny.
- Place a plate over the pan, flip the tortilla onto the plate, then slide it back into the pan to cook the other side for 3-5 minutes until firm and cooked. Slide the golden tortilla onto a serving plate and let it cool for 5-10 minutes before slicing. Serve warm or cold.
Notes
What is your favourite type of omelette?
Do you often cook with eggs? Is there a traditional omelette-style dish from your country or region? Please share in the comments below!
If you try this Spanish tortilla recipe, I’d love to hear how it turns out.