Spanish Tortilla Recipe
The Spanish Tortilla, or “Tortilla Española,” is a traditional Spanish dish that has captivated palates around the world. This humble yet flavorful recipe centers on the harmonious combination of eggs, potatoes, and onions. Unlike its Mexican counterpart, the Spanish Tortilla is a thick, savory omelet that offers a satisfying and hearty meal. Its simplicity, coupled with its rich taste, makes it a staple in Spanish cuisine, enjoyed at any time of day, whether as a light breakfast, a midday snack, or a late-night treat.
Ingredients and Preparation
To create an authentic Spanish Tortilla, it’s essential to start with the right ingredients. This recipe calls for 8 large eggs, 2 lbs of waxy potatoes such as Yukon Gold or red, 1 large white onion, salt to taste, and extra virgin olive oil for frying. Each ingredient plays a vital role in the dish’s success, from the eggs that form the base of the tortilla to the potatoes that provide substance and texture. The choice of potatoes is crucial; waxy varieties hold their shape well during cooking and offer a smooth, creamy texture that contrasts beautifully with the eggs.
Begin the preparation by peeling the potatoes and rinsing them under cold water. This step removes any dirt and excess starch, ensuring that the potatoes fry up nicely without becoming overly starchy. Using a sharp knife or mandoline, slice the potatoes into thin rounds, about 5 mm thick. This thickness allows the potatoes to cook evenly and absorb the flavors of the oil and salt. After slicing, pat the potatoes dry with paper towels to remove any excess moisture, which can cause the oil to splatter during frying. Place the potatoes in a large bowl, sprinkle generously with salt, and toss them to ensure an even coating.
Cooking the Potatoes and Onions
Achieving perfectly cooked potatoes is key to a successful Spanish Tortilla. Heat about ½ inch of high-quality extra virgin olive oil in a large frying pan over medium-low heat. The oil should be hot enough to sizzle when the potatoes are added but not so hot that they cook too quickly or burn. Add the potato slices to the pan, ensuring they are fully submerged in the oil. If necessary, add more oil to cover the potatoes completely. Fry the potatoes slowly over low heat for around 20 minutes. This slow cooking process allows the potatoes to soften and absorb the oil’s rich flavor. It’s normal for the potatoes to break down slightly during cooking, creating a creamy, melt-in-your-mouth texture.
While the potatoes are frying, turn your attention to the onion. Thinly slice the onion and fry it in a separate pan with a little oil over medium heat. The goal here is to caramelize the onion, bringing out its natural sweetness and adding depth to the tortilla. Stir the onion occasionally as it cooks down, taking care not to let it burn. To prevent burning and ensure even cooking, deglaze the pan occasionally with a splash of water. The caramelization process should take about 10 to 20 minutes, after which the onions will be soft, golden, and fragrant. Once caramelized, drain any excess oil from the onions and add them to the beaten eggs.
Combining Ingredients and Cooking the Tortilla
The combination of eggs, potatoes, and onions is where the magic happens. Once the potatoes have cooked, remove them from the pan using a skimmer or spider and transfer them to a colander. Allow the potatoes to cool and drain for at least 5 minutes. This step is important because it prevents the eggs from cooking too quickly when mixed with the hot potatoes. Once the potatoes have cooled, gently fold them and the caramelized onions into the egg mixture. Stir until everything is well combined, ensuring that the potatoes and onions are evenly distributed throughout the eggs. Let this mixture rest for 15 to 20 minutes to allow the flavors to meld and the eggs to absorb the richness of the potatoes and onions.
With the mixture ready, it’s time to cook the tortilla. Pour the remaining frying oil from the potatoes into a container for future use, then return the frying pan to the stove over medium-low heat. Pour the egg, potato, and onion mixture into the pan, spreading it evenly. Cook the tortilla gently over medium-low heat for about 6 to 8 minutes. It’s important not to rush this process, as cooking the tortilla too quickly can result in a rubbery texture. Use a rubber spatula to loosen the edges of the tortilla as it cooks, ensuring it doesn’t stick to the pan.
When it’s time to flip the tortilla, place a large plate over the pan and swiftly invert the pan so the tortilla lands on the plate. Don’t worry if some of the uncooked egg mixture spills out; this is normal. Slide the tortilla back into the pan to cook the other side, allowing it to cook for an additional 6 to 8 minutes. The result should be a beautifully golden tortilla, tender on the inside with a slightly crisp exterior.
Recipe Tips & Frequently Asked Questions
Avoiding Common Mistakes:
One common mistake is cooking the tortilla on too high heat, which can cause it to become rubbery. Keep the heat low and be patient for the best results.
Adjusting for Pan Sizes:
If you’re using a smaller or larger pan, adjust the cooking time accordingly. A smaller pan may require a longer cooking time, while a larger pan may need less.
Storing and Reheating:
Store leftover tortilla in an airtight container in the refrigerator. To reheat, warm it gently in a pan over low heat or in the microwave on a low setting.
Adding Other Ingredients:
You can customize your Spanish Tortilla by adding ingredients like chorizo, bell peppers, or even spinach for a twist on the classic recipe.
Checking for Doneness:
To check if the tortilla is fully cooked, press the center lightly with a spatula. It should feel firm, with no liquid egg oozing out.
Storing Leftovers:
Leftover Spanish Tortilla can be stored in the fridge for up to three days. Enjoy it cold or gently reheated for a quick meal.
What to Serve With This Recipe
The Spanish Tortilla is versatile and pairs beautifully with a variety of dishes. For a light meal, serve it alongside a simple green salad dressed with a tangy vinaigrette. The freshness of the greens contrasts nicely with the richness of the tortilla. For a heartier meal, consider serving it with crusty bread and a side of roasted vegetables. The bread is perfect for mopping up any remaining egg, while the roasted vegetables add a burst of color and flavor to the plate.
If you’re hosting a gathering, the Spanish Tortilla makes an excellent addition to a tapas spread. Serve it in small wedges alongside other Spanish classics like patatas bravas, olives, and jamón ibérico. For beverages, pair the tortilla with a crisp white wine like Albariño or a chilled glass of Spanish cider. These drinks complement the tortilla’s flavors without overpowering them.
For a more creative serving idea, try making tortilla sandwiches. Slice the tortilla into thick wedges and tuck them into a baguette with a smear of aioli and some arugula. This makes for a satisfying and portable lunch that’s perfect for picnics or on-the-go meals.
Making the perfect Spanish Tortilla is both an art and a science. It requires patience, attention to detail, and a love for simple, honest flavors. But the reward is a dish that is deeply satisfying, whether enjoyed fresh off the stove or cold the next day. This recipe offers a foundation that can be adapted and personalized to suit your tastes, making it a versatile addition to your culinary repertoire. Whether you’re sharing it with friends, serving it at a family meal, or savoring it alone, the Spanish Tortilla is sure to become a favorite. So grab your pan, gather your ingredients, and experience the joy of making this timeless dish.
Ingredients
8 large eggs, at room temperature
2 lbs waxy potatoes such as Yukon Gold or red
1 large white onion
Salt, to taste
Extra virgin olive oil, for frying
Instructions
Begin by peeling the potatoes and giving them a thorough rinse under cold water. Using a sharp knife or a mandoline, slice the potatoes into thin rounds, approximately 5 mm thick. After slicing, pat the potato slices dry with paper towels, then place them in a large bowl. Season generously with salt and toss to ensure even coating.
In a large frying pan, heat about ½ inch of high-quality extra virgin olive oil over medium-low heat. Once the oil is sufficiently heated, add the potato slices, ensuring they are fully submerged in the oil. Add more oil if necessary. Allow the potatoes to cook slowly over low heat for around 20 minutes. It’s normal if they start to break down slightly during cooking.
While the potatoes are frying, crack the eggs into a large bowl and whisk them until smooth. Season with a pinch of salt.
Meanwhile, thinly slice the onion and fry it in a separate pan with a little oil over medium heat. Stir occasionally as the onion cooks down and begins to caramelize, a process that should take about 10 to 20 minutes. To prevent burning, deglaze the pan occasionally with a splash of water. Once caramelized, drain any excess oil and add the onions to the beaten eggs.
After the potatoes have cooked, remove them from the pan using a skimmer or spider, transferring them to a colander. Allow the potatoes to cool and drain for at least 5 minutes. Once they’ve cooled, gently fold the potatoes and caramelized onions into the egg mixture, ensuring everything is well combined. Let this mixture rest for 15 to 20 minutes to allow the flavors to meld.
Pour the remaining frying oil from the potatoes into a container for future use. Return the frying pan to the stove and set it over medium-low heat. Pour the egg, potato, and onion mixture into the pan. Cook the tortilla gently over medium-low heat for about 6 to 8 minutes, taking care not to rush the process to avoid a rubbery texture. Use a rubber spatula to loosen the edges of the tortilla as it cooks.
To flip the tortilla, place a large plate over the pan, then swiftly invert the pan so the tortilla lands on the plate. Some of the uncooked egg mixture may spill out, but this is normal. Slide the tortilla back into the pan to cook the other side, allowing it to cook for an additional 6 to 8 minutes.
Once fully cooked, slide the tortilla onto a serving plate. Allow it to cool slightly before slicing and serving.
Spanish Tortilla Recipe
Ingredients
- 8 large eggs at room temperature
- 2 lbs waxy potatoes such as Yukon Gold or red
- 1 large white onion
- Salt to taste
- Extra virgin olive oil for frying
Instructions
- Begin by peeling the potatoes and giving them a thorough rinse under cold water. Using a sharp knife or a mandoline, slice the potatoes into thin rounds, approximately 5 mm thick. After slicing, pat the potato slices dry with paper towels, then place them in a large bowl. Season generously with salt and toss to ensure even coating.
- In a large frying pan, heat about ½ inch of high-quality extra virgin olive oil over medium-low heat. Once the oil is sufficiently heated, add the potato slices, ensuring they are fully submerged in the oil. Add more oil if necessary. Allow the potatoes to cook slowly over low heat for around 20 minutes. It’s normal if they start to break down slightly during cooking.
- While the potatoes are frying, crack the eggs into a large bowl and whisk them until smooth. Season with a pinch of salt.
- Meanwhile, thinly slice the onion and fry it in a separate pan with a little oil over medium heat. Stir occasionally as the onion cooks down and begins to caramelize, a process that should take about 10 to 20 minutes. To prevent burning, deglaze the pan occasionally with a splash of water. Once caramelized, drain any excess oil and add the onions to the beaten eggs.
- After the potatoes have cooked, remove them from the pan using a skimmer or spider, transferring them to a colander. Allow the potatoes to cool and drain for at least 5 minutes. Once they’ve cooled, gently fold the potatoes and caramelized onions into the egg mixture, ensuring everything is well combined. Let this mixture rest for 15 to 20 minutes to allow the flavors to meld.
- Pour the remaining frying oil from the potatoes into a container for future use. Return the frying pan to the stove and set it over medium-low heat. Pour the egg, potato, and onion mixture into the pan. Cook the tortilla gently over medium-low heat for about 6 to 8 minutes, taking care not to rush the process to avoid a rubbery texture. Use a rubber spatula to loosen the edges of the tortilla as it cooks.
- To flip the tortilla, place a large plate over the pan, then swiftly invert the pan so the tortilla lands on the plate. Some of the uncooked egg mixture may spill out, but this is normal. Slide the tortilla back into the pan to cook the other side, allowing it to cook for an additional 6 to 8 minutes.
- Once fully cooked, slide the tortilla onto a serving plate. Allow it to cool slightly before slicing and serving.
Notes
- Allow the egg, potato, and onion mixture to rest for at least 15 minutes; this significantly enhances the final result.
- Cook the tortilla on low heat to avoid a rubbery texture.
- Flip the tortilla quickly and confidently to minimize any spillage.
- If it’s your first time making a tortilla, consider cooking two smaller tortillas for easier flipping.
- Opt for high-quality olive oil, as the potatoes absorb a lot of it, and the flavor of the oil greatly impacts the dish.