Spanish Tortilla

Spanish Tortilla, also known as Tortilla Española or Spanish omelette, is a classic and beloved dish from Spain that beautifully combines simple ingredients into a hearty, comforting meal. It’s made primarily with eggs, potatoes, and onions, cooked slowly to create a thick, golden, and fluffy omelette that can be enjoyed at any time of day – whether for breakfast, lunch, dinner, or even as a tapa. This dish is not only incredibly delicious but also versatile and easy to make, which is why it has earned a special place in kitchens worldwide. If you’ve never tried making Spanish Tortilla at home, this recipe will guide you through every step, ensuring you end up with a perfect tortilla every time.

Why This Recipe Is a Must-Try

Spanish Tortilla is a wonderful recipe to add to your culinary repertoire for several reasons. First, it’s a celebration of simple, quality ingredients working in harmony. The creamy texture of the potatoes melds beautifully with the richness of the eggs, while the onions add a subtle sweetness. It’s a dish that’s both filling and satisfying without being heavy.

Secondly, Spanish Tortilla is incredibly versatile. It can be served hot or cold, cut into wedges for a casual snack, or plated elegantly for a meal. It also travels well, making it a fantastic option for picnics, potlucks, or packed lunches.

Lastly, the technique behind making the perfect tortilla – gently cooking the potatoes and onions and carefully flipping the omelette – is a rewarding cooking skill that elevates your confidence in the kitchen. This recipe is approachable for cooks of all levels and offers plenty of room to customize to your taste.

Ingredients

• 5 medium-sized potatoes (Yukon Gold or Russet work well), peeled and thinly sliced
• 1 large onion, thinly sliced
• 6 large eggs
• 1 cup extra virgin olive oil (for frying)
• Salt, to taste
• Freshly ground black pepper, to taste

How To Make Spanish Tortilla

Step 1: Prepare the Potatoes and Onions

Start by peeling and thinly slicing your potatoes. Aim for slices about 1/8 inch thick so they cook evenly and become tender without falling apart. Thinly slice your onion as well, which will add a lovely sweetness to the tortilla.

Step 2: Cook the Potatoes and Onions

In a large skillet, heat the olive oil over medium heat. Once hot, add the sliced potatoes and onions. Make sure the potatoes are submerged in oil to cook gently rather than fry. Stir occasionally to prevent sticking and burning. Cook for about 20-25 minutes, or until the potatoes are tender but still hold their shape.

Step 3: Drain the Potatoes and Onions

Using a slotted spoon, carefully transfer the potatoes and onions from the oil to a colander or plate lined with paper towels to drain excess oil. Sprinkle lightly with salt and pepper while still warm. Reserve some of the olive oil for cooking the tortilla later.

Step 4: Beat the Eggs

In a large mixing bowl, crack the eggs and beat them lightly with a pinch of salt and pepper until just combined.

Step 5: Combine the Eggs with Potatoes and Onions

Add the drained potatoes and onions to the beaten eggs. Gently mix to combine, being careful not to break the potatoes too much. Let the mixture rest for about 5 minutes so the flavors meld.

Step 6: Cook the Tortilla

Heat a smaller non-stick skillet (about 8-10 inches) over medium heat and add 1-2 tablespoons of the reserved olive oil. Pour the egg, potato, and onion mixture into the pan, spreading it evenly. Cook gently over medium-low heat for about 6-8 minutes. The edges should start to set while the center remains slightly runny.

Step 7: Flip the Tortilla

Place a large plate over the skillet and carefully invert the pan to transfer the tortilla onto the plate. Then slide the tortilla back into the pan, uncooked side down. Cook for an additional 5 minutes, or until fully set and golden on both sides.

Step 8: Serve

Remove the tortilla from the pan and let it cool slightly before slicing into wedges. Serve warm or at room temperature, perfect on its own or with a simple salad or crusty bread.

Expert Tips

• Use a non-stick pan to make flipping the tortilla easier and prevent sticking.
• Cook the potatoes slowly in olive oil to soften them without browning, which helps achieve the traditional tender texture.
• Don’t rush the cooking process—low and slow is key for perfect tenderness and flavor development.
• When flipping, use a plate slightly larger than your skillet to avoid spills and ensure a clean flip.
• Allow the tortilla to rest after cooking; it will continue to set and become easier to slice.
• You can prepare the potato and onion mixture ahead of time and refrigerate it, making the final cooking step faster.

Variations and Customizations

• Cheese: Add shredded Manchego or a mild cheese for a richer flavor.
• Vegetables: Incorporate diced bell peppers, spinach, or zucchini for added color and nutrition.
• Herbs: Fresh parsley, chives, or thyme can elevate the flavor profile.
• Spices: A pinch of smoked paprika or chili flakes can add a subtle smoky or spicy kick.
• Meat: For a non-vegetarian twist, add cooked chorizo or diced chicken breast.

How to Store Leftovers

Spanish Tortilla keeps very well and actually tastes great the next day. To store leftovers, place the tortilla in an airtight container and refrigerate for up to 3 days. You can enjoy it cold directly from the fridge or reheat gently in a pan over low heat or in the microwave. Avoid reheating at high heat to prevent drying out the tortilla. For longer storage, tortilla slices can be frozen wrapped individually in plastic wrap and placed in a freezer-safe bag for up to a month. Thaw overnight in the refrigerator before reheating.

FAQ

Can I use other types of potatoes for Spanish Tortilla?

Yes, you can use different types of potatoes. Yukon Gold and Russet potatoes are ideal because they have a good balance of starch and moisture, which helps the tortilla hold together well. Avoid waxy potatoes as they may not soften as nicely.

Is Spanish Tortilla gluten-free?

Absolutely! Spanish Tortilla is naturally gluten-free as it contains only potatoes, eggs, onions, and olive oil. Just ensure any added ingredients like spices or meats are also gluten-free.

Can I make Spanish Tortilla vegan?

Traditional Spanish Tortilla relies on eggs, so it’s not vegan. However, you can try vegan alternatives by using chickpea flour batter or tofu-based mixtures, but the texture and flavor will be different from the classic tortilla.

What is the best way to flip the tortilla without breaking it?

Use a flat plate that covers the entire skillet. Carefully place the plate on top of the pan, hold both firmly, and quickly invert the skillet so the tortilla lands on the plate. Then slide it back into the pan to cook the other side. Practicing with a smaller tortilla can help build confidence.

Conclusion

Spanish Tortilla is a timeless dish that reflects the beauty of simple ingredients and traditional cooking techniques. Its creamy texture, delicate flavors, and versatility make it a perfect addition to any meal or occasion. Whether you’re enjoying it fresh off the stove or as leftovers, this tortilla always delivers comfort and satisfaction. With this detailed recipe and tips, you’re well-equipped to create an authentic and delicious Spanish Tortilla in your own kitchen. So grab your eggs, potatoes, and olive oil, and start cooking – you’ll soon discover why this humble dish is such a beloved classic around the world!