Classic Spanish Tortilla (Tortilla Española)
Experience the rich culinary tradition of Spain with this Classic Spanish Tortilla, also known as Tortilla Española. This iconic dish, juxtaposing the earthy flavors of potatoes and onions with the creaminess of eggs, is a staple in Spanish households and a must-try for any lover of Mediterranean cuisine. Historically served in tapas bars across the country, this versatile omelette can be enjoyed warm or cold, making it perfect for brunch, a light dinner, or as part of a festive spread. Every bite tells a story of Spanish culture, inviting endless variations with mushrooms, chives, or even a touch of spice, adapting to regional nuances and personal preferences. Whether enjoyed simply or with a dollop of mayonnaise, this tortilla encapsulates the heart of Spanish cooking with ease.
N/A
Servings
N/A
Calories
7
Ingredients
Ingredients
Olive oil
1/2 pint
Baking potato
1 large, peeled and sliced (Lightly sprinkle with salt)
Yellow onion
1/2, chopped
Garlic cloves
3, minced
Eggs
5, large
Salt
to taste
Lemon
1, optional (for juicing)
Instructions
1
Begin by heating the olive oil in a 9-inch skillet over medium heat. Carefully add the sliced potatoes to the hot oil, as the salt may cause the oil to splatter. Ensure the potato slices are spread out to avoid sticking together.
2
Cook the potatoes for approximately 5 minutes, turning them occasionally to ensure even cooking until they start to soften.
3
Once the potatoes are tender, add the chopped onions and minced garlic. Continue cooking until they are fragrant and the potatoes are fork-tender.
4
After cooking, drain the potato mixture in a colander, retaining about 3 tablespoons of the oil in the skillet.
5
In a large mixing bowl, whisk together the eggs with a pinch of salt until well combined and slightly frothy.
6
Gently fold in the drained potato mixture, ensuring the potatoes are evenly coated with the egg.
7
Pour the egg-potato mixture into the hot skillet, spreading it evenly to cover the base. Lower the heat to medium, and cook while gently shaking the pan occasionally until the mixture is half set.
8
When ready to flip, cover the skillet with a large plate. Carefully invert the omelette onto the plate, then slide it back into the skillet, uncooked side down. Add an additional tablespoon of olive oil if required.
9
Cook until the tortilla is fully set, and golden brown on both sides. This will take about 5-7 minutes.
10
Once cooked, allow the tortilla to cool slightly before transferring it to a cutting board. Cut it into wedges and season with salt. If desired, drizzle with lemon juice for added brightness.
11
Serve warm or at room temperature, allowing the flavors to shine.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is a Classic Spanish Tortilla?
A Classic Spanish Tortilla, or Tortilla Española, is a traditional omelette made with potatoes, onions, and eggs, often served in tapas bars.
What ingredients are needed for Tortilla Española?
The main ingredients are olive oil, baking potatoes, yellow onion, garlic cloves, eggs, salt, and optional lemon.
How should potatoes be prepared?
Peel and slice one large baking potato, then lightly sprinkle the slices with salt before cooking.
What kind of oil is recommended?
The recipe uses 1/2 pint of olive oil for frying the potatoes and onions.
How do I begin the cooking process?
Begin by heating the olive oil in a 9-inch skillet over medium heat and adding the sliced potatoes.
How long should potatoes cook initially?
Cook the potatoes for approximately 5 minutes until they start to soften, turning them occasionally.
When should I add the onion and garlic?
Add the chopped yellow onion and minced garlic once the potatoes have become tender and fragrant.
What do I do after the potatoes are tender?
Drain the potato mixture in a colander, making sure to reserve about 3 tablespoons of the oil in the skillet.
How are the eggs prepared?
Whisk 5 large eggs in a mixing bowl with a pinch of salt until they are well combined and slightly frothy.
How do I combine the eggs and potatoes?
Gently fold the drained potato mixture into the whisked eggs until the potatoes are evenly coated.
What heat setting is used for the egg mixture?
Lower the heat to medium when pouring the egg-potato mixture into the hot skillet.
How do I ensure even cooking in the pan?
Gently shake the pan occasionally while the egg mixture is setting in the skillet.
What is the technique for flipping the tortilla?
Cover the skillet with a large plate, carefully invert the omelette onto it, and then slide it back into the pan uncooked side down.
Should I add oil after flipping?
You can add an additional tablespoon of olive oil to the skillet if required when sliding the tortilla back in.
What is the total cooking time for the second side?
It takes about 5-7 minutes for the tortilla to become fully set and golden brown on both sides.
Do I need to let the tortilla rest?
Yes, allow the tortilla to cool slightly before transferring it to a cutting board and slicing into wedges.
At what temperature is Tortilla Española served?
It can be served warm or at room temperature to allow the flavors to shine.
Is lemon juice a required ingredient?
No, lemon juice is optional but can be drizzled over the finished dish for added brightness.
Is this recipe suitable for vegetarians?
Yes, the Classic Spanish Tortilla is a vegetarian dish containing eggs and vegetables.
What skillet size is best?
A 9-inch skillet is the ideal size for the quantities used in this recipe.
Can I add other ingredients like mushrooms?
Yes, the recipe allows for variations with mushrooms, chives, or a touch of spice.
How do I stop potato slices from sticking?
Ensure the potato slices are spread out in the skillet to avoid them sticking together.
Why should I be careful adding potatoes to oil?
Salt on the potatoes can cause the hot oil to splatter when the slices are added.
What type of onion should I use?
This recipe specifically calls for 1/2 of a chopped yellow onion.
How much garlic is in this recipe?
The recipe includes 3 minced garlic cloves to add fragrance and flavor.
When is this dish typically eaten?
It is perfect for brunch, a light dinner, or as part of a festive tapas spread.
What is the texture of the dish?
It features a juxtaposition of earthy potato flavors and creamy eggs.
Can I eat this cold?
Yes, Spanish tortillas are traditionally enjoyed both warm and cold.
How do I finish the dish before serving?
Cut it into wedges and season with extra salt as desired.
Where does this dish originate from?
This is an iconic dish from Spanish culture and Mediterranean cuisine.