International Cuisine > Spanish Cuisine > Tapas Recipes > Tortilla Española Recipe

Classic Spanish Tortilla Española

Discover the secrets to making the perfect Tortilla Española, a traditional Spanish omelet that's both hearty and delicious. This recipe guides you through each step, from preparing the potatoes and onions to achieving that signature golden crust.

Prep Time
20 minutes
Cook Time
30 minutes
Servings
6-8
Ingredients
  • 1 kg Potatoes
  • 2 medium Onions
  • 6 large Eggs
  • 1 cup Olive Oil
  • To taste Salt

Preparing the Potatoes and Onions

Peel the potatoes and onions. Slice the potatoes into thin rounds (about 1/4 inch thick) and thinly slice the onions. The key here is uniformity for even cooking.

Cooking the Potatoes and Onions

In a large frying pan, heat the olive oil over medium heat. Add the potatoes and onions. Cook slowly, stirring occasionally, until the potatoes are very tender and the onions are translucent and slightly caramelized. This should take about 20-25 minutes. The potatoes should be cooked through but not browned. Season with salt.

Draining the Oil

Carefully remove the potatoes and onions from the pan using a slotted spoon and place them in a large bowl. Reserve about 2 tablespoons of the olive oil in the pan; discard the rest (or save it for another use).

Preparing the Egg Mixture

In a separate bowl, whisk the eggs with a pinch of salt. Gently fold the cooked potatoes and onions into the eggs, ensuring they are evenly distributed. Let the mixture sit for about 5-10 minutes to allow the potatoes to absorb some of the egg.

Cooking the Tortilla

Heat the reserved olive oil in the same frying pan over medium-low heat. Pour the egg and potato mixture into the pan. Cook for about 8-10 minutes, or until the bottom is set and golden brown. Use a spatula to gently loosen the edges of the tortilla from the pan.

Flipping the Tortilla

Place a large plate over the frying pan. Carefully invert the pan, flipping the tortilla onto the plate. Add a little more olive oil to the pan if needed. Gently slide the tortilla back into the pan, uncooked side down. Cook for another 5-7 minutes, or until the second side is set and golden brown. The center should still be slightly soft.

Serving the Tortilla

Slide the Tortilla Española onto a serving plate. Let it cool slightly before slicing into wedges. Serve warm or at room temperature. It's delicious on its own, as part of a tapas spread, or even in a sandwich.

Nutrition Facts Estimated per 100g of product

  • Calories: Approximately 200-250 kcal
  • Protein: 6-8g
  • Fat: 15-20g (depending on the amount of olive oil used)
  • Carbohydrates: 10-15g
Note: These values are estimates and can vary based on specific ingredients and cooking methods.

Other Important Considerations for Nutrition

The Tortilla Española is relatively high in fat due to the olive oil. Use good quality extra virgin olive oil but be mindful of the quantity to balance flavor and health. Potatoes contribute carbohydrates. The egg provides protein and essential nutrients.

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FAQ

  • Can I add other ingredients to the Tortilla Española?

    Yes, you can add other ingredients such as chorizo, bell peppers, or mushrooms to the potato and onion mixture for added flavor and texture. Just make sure they are cooked before adding them to the eggs.
  • How do I prevent the Tortilla from sticking to the pan?

    Use a non-stick pan and ensure there's enough olive oil in the pan before cooking. Also, cook over medium-low heat to prevent burning and sticking.
  • How do I know when the Tortilla is cooked through?

    The Tortilla should be golden brown on both sides, and the center should be slightly soft but not runny. Use a spatula to gently press the top of the tortilla; it should spring back slightly.