Tortilla Española
Learn to make authentic Spanish tortilla with fresh market eggs and potatoes. This classic Spanish omelette is perfect for tapas or a light meal.
15
Prep (min)
30
Cook (min)
6
Servings
Nutrition per serving
320 calories
Ingredients
- 800 g potatoes
- 6 large eggs
- 1 large onion
- 300 ml olive oil for frying
- 1 tsp salt
Instructions
The Spanish tortilla (tortilla de patatas) is Spain's most beloved dish. Every bar serves it, every family has their recipe, and debates rage over whether to include onion. This version includes onion, because it should.
The Great Debate: Onion or No Onion?
In Spain, asking "con cebolla o sin cebolla?" (with onion or without?) is as divisive as politics. We firmly believe onion adds sweetness and depth. But if you're a purist, feel free to skip it.
Instructions
-
Peel and slice the potatoes into thin rounds (about 3mm thick). Slice the onion thinly as well.
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Heat the olive oil in a deep frying pan over medium heat. The oil should be enough to submerge the potatoes.
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Fry the potatoes and onion together in the oil, stirring occasionally. You're not trying to crisp them. Cook gently for 20-25 minutes until soft and tender. The potatoes should break apart easily when pressed.
-
Beat the eggs in a large bowl with salt.
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Drain the potatoes through a colander, reserving some oil. Let them cool slightly, then gently fold them into the beaten eggs.
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Cook the tortilla: Heat 2 tablespoons of the reserved oil in a non-stick pan (about 24cm diameter). Pour in the egg and potato mixture.
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Cook on medium-low heat for about 5-6 minutes until the bottom is golden and the edges are set. The center should still be slightly wet.
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Flip the tortilla: Place a large plate over the pan, flip quickly, then slide the tortilla back into the pan to cook the other side for 3-4 minutes.
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Slide onto a plate and let it rest for 5 minutes before slicing.
The Perfect Consistency
The Spanish prefer their tortilla slightly runny in the center (jugosa). If you prefer it fully cooked, simply leave it on the heat a bit longer on each side.
Market Shopping Tips
- Eggs: Look for huevos de corral (free-range eggs) at market stalls. The orange yolks make a difference.
- Potatoes: Ask for patatas para tortilla. Floury varieties work best.
- Olive oil: Use good quality oil, but save your best EVOO for drizzling. Regular olive oil is fine for frying.
Serving
Serve at room temperature, never straight from the fridge. Cut into wedges for a meal or small cubes for tapas. A crusty baguette on the side is traditional.
