Authentic Spanish Tortilla with Potatoes and Onions
Embrace the flavors of Spain with this traditional Spanish Potato Omelet, also known as Tortilla a la Española. This hearty dish features layers of tender potatoes and sweet onions, all enveloped in a rich egg custard. Perfect for breakfast, brunch, or any time of day, this recipe showcases a balance of simplicity and depth. Serve it warm or at room temperature, and enjoy a delicious slice of Spanish cuisine that’s sure to impress family and friends.
4
Servings
300
Calories
5
Ingredients
Ingredients
Olive oil
1 cup (for frying)
Potatoes
4 large (peeled and cut into 1/8 inch slices)
Onion
1 large (thinly sliced)
Coarse salt
to taste (for seasoning)
Eggs
4 large (beaten)
Instructions
1
In a large 8-9 inch skillet, heat 1 cup of olive oil over medium heat. Carefully add the potato slices one by one to prevent them from sticking together, layering them with the thinly sliced onions.
2
Cook the potatoes and onions slowly, stirring occasionally, until the potatoes are tender and golden but not browned, about 20-25 minutes. Take your time with this step for the best flavor and texture.
3
Once cooked, drain the mixture in a colander and set aside, preserving the oil for later use. Make sure your skillet is clean before proceeding.
4
In a mixing bowl, beat the 4 large eggs with a fork until they are slightly frothy. Season with coarse salt to taste.
5
Add the drained potatoes and onions to the bowl with the eggs, ensuring they are fully submerged. Gently press down on the mixture to coat everything evenly with the egg.
6
Return the skillet to the stove and heat 2 tablespoons of the reserved olive oil until it reaches the smoking point. Carefully pour the potato-egg mixture into the skillet, spreading it out evenly.
7
Immediately reduce the heat to medium-high while shaking the pan occasionally to prevent sticking.
8
Cook until the bottom is golden brown and set, about 5-7 minutes. To flip the tortilla, cover the skillet with a large plate, carefully invert it to remove the tortilla, then slide it back into the skillet uncooked side down.
9
Continue cooking for another 5-7 minutes, turning the tortilla several times until it is firm and fully cooked through. The exterior should be lightly browned and the inside should be soft and moist.
10
Once done, remove the tortilla from the skillet and let it cool slightly before slicing. Serve warm or at room temperature.
Nutrition Information
22.5g
Fat
20g
Carbs
10g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is a Spanish Tortilla?
A Spanish Tortilla, or Tortilla a la Española, is a traditional hearty potato omelet made with eggs, potatoes, and onions.
What are the main ingredients for this recipe?
The main ingredients include 1 cup of olive oil, 4 large potatoes, 1 large onion, 4 large eggs, and coarse salt.
How should I prepare the potatoes?
The potatoes should be peeled and cut into 1/8 inch thick slices before cooking.
What type of oil is best for frying?
Olive oil is used for its authentic flavor and to poach the potatoes and onions slowly.
Do I need to peel the potatoes?
Yes, the recipe specifically calls for 4 large potatoes that have been peeled.
Can I make the tortilla without onions?
Yes, while the onion adds sweetness, you can omit it if you prefer a 'tortilla sin cebolla'.
How many eggs are required for this dish?
This recipe requires 4 large eggs to bind the potatoes and onions together.
How long does it take to cook the potatoes and onions?
They should be cooked slowly for about 20-25 minutes until they are tender and golden.
Why is so much oil used in the recipe?
The oil is used to poach the potatoes and onions, ensuring they are tender and flavorful rather than just fried.
Can the olive oil be reused?
Yes, the recipe instructions state to drain the oil and preserve it for later use.
What is the trick to flipping the tortilla?
Cover the skillet with a large plate, carefully invert it to remove the tortilla, then slide it back in uncooked side down.
How do I prevent the tortilla from sticking to the pan?
Ensure the skillet is clean, use reserved oil at the smoking point, and shake the pan occasionally during cooking.
Can Spanish Tortilla be served cold?
Yes, it is traditionally served warm or at room temperature, making it a versatile dish.
Is this Spanish Tortilla recipe vegetarian?
Yes, this recipe is vegetarian as it contains only eggs, vegetables, and oil.
How many calories are in a serving?
There are approximately 300 calories per serving of this Spanish Tortilla.
How many servings does this recipe provide?
This recipe makes 4 servings, perfect for a family breakfast or brunch.
What is the protein content per serving?
Each serving of the tortilla contains approximately 10 grams of protein.
What is the fat content per serving?
Each serving contains approximately 22.5 grams of fat, mostly from the olive oil.
How thick should the potato slices be?
The potatoes should be cut into approximately 1/8 inch slices for even cooking.
Should the eggs be frothy before mixing?
Yes, beat the eggs with a fork until they are slightly frothy before adding the potato mixture.
What temperature should I use to cook the egg mixture?
Start at medium-high heat after the oil reaches the smoking point, then immediately reduce the heat to continue cooking.
Should the potatoes be browned during the initial cook?
No, the potatoes should be cooked slowly until tender and golden, but they should not be browned.
Can I use table salt instead of coarse salt?
Yes, you can use table salt, but adjust the quantity to your taste preferences.
Is this recipe gluten-free?
Yes, all ingredients used—eggs, potatoes, onions, and oil—are naturally gluten-free.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
What size skillet is recommended?
A large 8-9 inch skillet is the ideal size for this specific quantity of ingredients.
What should the interior texture be like?
The interior should be soft and moist, while the exterior should be firm and lightly browned.
How do I know the tortilla is fully cooked?
The tortilla is done when it is firm to the touch and the center is set after cooking both sides.
Is this dish suitable for brunch?
Absolutely, it is a perfect dish for breakfast, brunch, or even as a light dinner.
What can I serve with a Spanish Tortilla?
It pairs beautifully with a fresh salad, crusty bread, or other Spanish tapas.