Introduction: A Humble Yet Perfect National Staple
Tortilla Española, often simply referred to as Spanish omelet, is a dish that finds its way to every Spanish bar and home. It’s a thick, hearty omelet made with just potatoes, onions, eggs, and olive oil. But don’t let its simplicity fool you; mastering the art of making this classic is a rite of passage for any home cook. The debate continues: con cebolla o sin cebolla (with or without onion). The version we’ll explore includes onion, adding an extra layer of sweetness and flavor to this beloved staple.
Key Recipe Highlights
- Cuisine: Spanish
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Servings: 4-6 as a main, 8 as a tapa
- Dietary Note: Gluten-free, vegetarian
Master a Spanish classic! Pin this recipe to your European food board so you can perfect your flip.
Ingredients
To achieve the perfect Tortilla Española, gather the following core ingredients:
- 4-5 medium Yukon Gold or Russet potatoes, peeled and thinly sliced
- 1 large yellow onion, thinly sliced
- 6-8 large eggs
- 1 1/2 to 2 cups extra virgin olive oil (for poaching the potatoes)
- Salt, to taste
Step-by-Step Method
- Slice the Potatoes and Onion: Peel and slice the potatoes uniformly thin, about 1/8-inch thick, and do the same with the onion.
- Poach in Olive Oil: Heat the olive oil in a non-stick skillet over medium-low heat. Add potatoes and onions and poach gently for 20-25 minutes.
- Drain and Salt: Drain the mixture and season with salt.
- Whisk the Eggs: Whisk eggs with a pinch of salt in a large bowl.
- Combine the Mixture: Add warm potato and onion mixture to the eggs and let sit for 10-15 minutes.
- Cook the First Side: Pour the mixture into a cleaned skillet over medium-high heat and lower to cook until edges are set.
- The Flip: Confidently flip the tortilla onto a plate, then return it to the skillet.
- Cook the Second Side: Cook until set, then slide onto a plate to rest.
- Serve: Let it rest before slicing. Enjoy warm or at room temperature.
Serving Suggestions
Serve Tortilla Española as a main course with a simple salad, cube it for tapas, or enjoy it in a crusty baguette.
Chef’s Pro-Tips
Achieving the perfect texture and mastering the flip are essential—don’t rush it! Letting the tortilla rest is crucial for neatly cut wedges.
FAQ
Curious about substituting the oil or other ingredients? Learn how to troubleshoot common issues you might face while preparing this delicious dish.
Bonus: Serve your tortilla as part of a full tapas spread with our gambas al ajillo and patatas bravas!