Spanish Omelette Recipe: Classic Tortilla Española Guide

This post was updated in January 2016 as part of a #ThrowbackThursday project when I improved the photos for some of my favorite recipes.

Tortilla Española (Spanish tortilla) is a simple, budget-friendly dish that works for any meal. It’s also perfect cubed as part of a tapas spread.

One Wednesday night I walked in at 9:15 p.m., exhausted and starving. Since lunch I’d only had a nonfat vanilla spice latte and a couple of candy treats. My partner hadn’t eaten since lunch either and wanted dinner immediately. If you’ve ever been in that situation, you’ll appreciate how handy this recipe is: quick, satisfying and healthy.

The Spanish tortilla is most like a frittata: a simple combination of potatoes, onions and eggs. I picked up my method while visiting family in Spain with my father. He often compares my tortilla to his Tita Consuela’s; I’ll accept the compliment while admitting he may be biased.

That night I found a few potatoes, an onion and eggs in the fridge—dinner was practically ready. Below is a clear, easy-to-follow method; the printable recipe is included in the recipe card further down.

Tortilla Española

Ingredients

• 2 medium potatoes, peeled and cut into 1/2-inch cubes
• 1/2 onion, chopped
• 2 tablespoons olive oil
• 5–6 eggs (or a mix of whole eggs and egg whites)
• Salt, pepper and/or paprika to taste

Instructions:

1. Heat 1.5 tablespoons of olive oil in a skillet over medium heat. Add the potatoes and onions and cook, stirring occasionally, until the potatoes are mostly tender.
2. While the potatoes cook, whisk the eggs (and egg whites, if using) in a bowl.
3. Combine the cooked potatoes and onions with the eggs, season to taste, and pour the mixture back into the skillet. Add a little more oil if the pan looks dry.
4. Cover the skillet with a plate or lid and cook over medium-low for about 5 minutes until the bottom has set.
5. Flip the tortilla: protect your hand with an oven mitt, press a plate against the skillet, invert the pan so the tortilla transfers to the plate, then slide it back into the skillet to cook the uncooked side. You may need a spatula to tuck the edges.
6. Let the second side cook for another 4–5 minutes until lightly golden. Use the time to rinse the plate.
7. When both sides are a light golden color, slide the tortilla onto a plate, allow it to rest a few minutes, then slice into wedges and serve.

We usually serve the tortilla with a simple salad or rice. In Spain it’s often sliced into strips and made into sandwiches with aioli, lettuce and tomato. Cut into cubes, it’s ideal party food, delicious warm or at room temperature.

The beauty of tortilla española is how easy it is to adapt. A few variations to try:

• Add diced dry Spanish chorizo or grated Manchego cheese for a savory boost.
• Stir in minced garlic while the onions cook for extra flavor.
• Try sliced ripe plantains instead of potatoes for a sweeter version.

Buen provecho!

I finished the post with a photo of a dessert experiment—macaron sizing for future projects.

Tortilla Española

Yield:
4 servings

Prep Time:
10 minutes

Cook Time:
15 minutes

Total Time:
25 minutes

Tortilla Española is an easy, budget-friendly dish that can be eaten at any meal or served as tapas.

Ingredients

• 2 medium potatoes, peeled and chopped into 1/2-inch cubes
• 1/2 onion, chopped
• 2 tbsp olive oil
• 5–6 eggs (or a mix of whole eggs and egg whites)
• Salt, pepper and/or paprika to taste

Instructions

1. Heat 1.5 tbsp olive oil in a skillet. Add the potatoes and onions and cook, stirring occasionally until the potatoes are mostly cooked.
2. In a separate bowl, whisk the eggs and egg whites together.
3. Mix the cooked potatoes and onions with the eggs, season, and pour the mixture back into the skillet, adding oil if needed.
4. Cover the skillet with a plate or lid and cook over medium-low heat for about 5 minutes.
5. Flip the tortilla: hold a plate against the skillet, invert to transfer, then slide it back into the skillet uncooked side down. Tuck the edges with a spatula if necessary.
6. Cook the second side for about 4–5 minutes.
7. When the tortilla is a light golden color, slide it onto a plate, let it rest a few minutes, slice into wedges and serve.

Notes

These measurements suit a 6″ skillet. If you use an 8″ skillet, add one or two more eggs so the tortilla binds the potatoes well.

Recommended Products

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