Classic Spanish Tortilla
A quintessential Spanish dish, the Spanish Tortilla, or Tortilla Española, is a hearty and delicious omelette that mixes the simplicity of potatoes, onions, and eggs with the vibrant flair of Spanish cuisine. This versatile dish can be served hot or at room temperature, perfect for breakfast, a light dinner, or as a tapa. Customize it by adding your favorite spices, vegetables, meats, or cheeses to make it your own Spanish classic.
2
Servings
N/A
Calories
5
Ingredients
Ingredients
Potatoes
3 small (peeled and cubed or sliced)
Eggs
4 (lightly beaten)
Onion
1 (sliced or cubed)
Salt
to taste (for seasoning)
Olive Oil
as needed (for frying)
Instructions
1
Peel and wash the potatoes thoroughly. Pat them dry with kitchen paper.
2
Slice the potatoes and onion into thin slices or small cubes, depending on your preference.
3
Heat a generous amount of olive oil in a non-stick frying pan over medium heat.
4
Add the potatoes to the pan, sprinkling with salt, and stir to ensure they are evenly coated in oil. Cook until the potatoes are tender and lightly crispy, stirring occasionally.
5
Add the sliced onions to the pan with the potatoes during the last 5 minutes of their cooking time. Cook until the onions are soft and aromatic.
6
Remove the potatoes and onions from the pan using a slotted spoon and place them on paper towels to drain excess oil.
7
In a large bowl, beat the eggs lightly with a pinch of salt until the yolks and whites are just combined.
8
Add the drained potatoes and onions to the eggs, gently mixing to combine without breaking the potatoes too much.
9
In the same frying pan, heat a small amount of olive oil over low heat. Pour in the egg, potato, and onion mixture.
10
Cook the omelette slowly, allowing it to set around the edges. Use a spatula to occasionally lift the edges, letting uncooked egg flow beneath.
11
When the bottom is set and lightly golden, carefully place a large plate over the pan and invert the tortilla onto the plate. Slide it back into the pan to cook the other side until golden and set.
12
Once cooked, let the tortilla cool slightly before slicing. Serve it warm or at room temperature with optional condiments like ketchup, salsa, or hot pepper sauce.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is a Classic Spanish Tortilla?
A quintessential Spanish dish, also known as Tortilla Española, which is a hearty omelette made with potatoes, onions, and eggs.
How many servings does this recipe make?
This recipe is designed to serve 2 people.
What are the main ingredients for a Spanish Tortilla?
The main ingredients are 3 small potatoes, 4 eggs, 1 onion, salt, and olive oil.
How should I prepare the potatoes?
Peel and wash the potatoes thoroughly, pat them dry, and then slice or cube them thinly.
Do I need to peel the potatoes?
Yes, the recipe recommends peeling the potatoes before washing and slicing them.
How should the onion be cut?
The onion can be cut into thin slices or small cubes, depending on your personal preference.
What type of oil should I use for frying?
Olive oil is recommended for frying the potatoes and onions to achieve an authentic Spanish flavor.
How many eggs are required?
You will need 4 eggs for this recipe.
What is the first step in cooking the potatoes?
Heat a generous amount of olive oil in a non-stick pan and stir in the potatoes with salt to coat them evenly.
How long do I cook the potatoes?
Cook the potatoes until they are tender and lightly crispy, stirring occasionally.
When should I add the onions to the pan?
Add the onions to the frying pan during the last 5 minutes of the potatoes' cooking time.
Why should I use a slotted spoon?
Use a slotted spoon to remove the potatoes and onions from the pan so you can leave the excess oil behind.
What should I do after removing the potatoes and onions from the oil?
Place them on paper towels to drain any excess oil before mixing them with the eggs.
How should I beat the eggs?
Beat the eggs lightly with a pinch of salt until the yolks and whites are just combined.
How do I combine the ingredients?
Add the drained potatoes and onions to the beaten eggs and mix gently to avoid breaking the potatoes.
What heat setting should I use for the omelette?
Cook the omelette slowly over low heat to allow it to set properly.
How do I know when to flip the tortilla?
The tortilla is ready to flip when the bottom is set and lightly golden, and the edges are firm.
What is the best way to flip a Spanish Tortilla?
Place a large plate over the pan, invert the tortilla onto the plate, and then slide it back into the pan to cook the other side.
Can I eat Spanish Tortilla cold?
Yes, it can be served hot, warm, or at room temperature.
Is this recipe vegetarian?
Yes, this recipe is suitable for vegetarians as it contains only eggs, vegetables, and oil.
What are some suggested condiments?
Optional condiments include ketchup, salsa, or hot pepper sauce.
Can I add other ingredients to the tortilla?
Yes, you can customize it by adding spices, other vegetables, meats, or cheeses.
Is this dish suitable for breakfast?
Absolutely, it is a popular breakfast dish, but also works for dinner or as a tapa.
What is another name for this dish?
It is commonly known as Tortilla Española.
How many potatoes should I use?
The recipe calls for 3 small potatoes.
Should I wash the potatoes?
Yes, wash them thoroughly after peeling and then pat them dry with kitchen paper.
Why do I use paper towels?
Paper towels are used to drain excess oil from the fried potatoes and onions.
How do I ensure the egg flows beneath the edges?
Use a spatula to occasionally lift the edges of the setting omelette, allowing uncooked egg to flow underneath.
Is it a quick meal?
Yes, it is tagged as a quick meal and a versatile dish.
What should I do before slicing the tortilla?
Let the tortilla cool slightly after cooking to make slicing easier.