A classic Spanish Tortilla dish, the Tortilla Española is a savory omelet made with eggs and potatoes.
The smell of onions and potatoes frying in olive oil has the power to bring beautiful memories to mind of weekends spent enjoying Spanish tortilla.
it’s common to associate the word “tortilla” with the flatbread made in many Central and South American countries, but the tortilla Española is Spain’s version of the Italian frittata and is a delicious dish perfect to enjoy any time of day. This Spanish tortilla recipe is a classic version, but you can certainly add your own ingredients for that “Y olé!” effect!
Spanish Tortilla History
The Spanish tortilla, or tortilla de patatas, is a staple of Spanish cuisine with a rich history rooted in simplicity and tradition.
Origins
- 16th Century: Potatoes, introduced to Spain from the Americas, became a key ingredient for humble, nourishing meals.
- 18th Century: The tortilla’s earliest written mention comes from a Navarra document in 1817, describing a basic dish made with eggs, potatoes, and sometimes onions.
Evolution
- Initially a rural dish for laborers due to its affordability and high energy content, the tortilla quickly spread across Spain, becoming a beloved household recipe.
- Variations, like adding onions (con cebolla) or leaving them out (sin cebolla), reflect regional and personal preferences, sparking passionate debates among Spaniards.
Cultural Significance
Today, the Spanish tortilla is more than just food—it’s a symbol of Spanish identity, often served in tapas bars, family gatherings, and even modern gourmet menus. It epitomizes the beauty of turning simple ingredients into culinary magic.
Authentic and Delicious Spanish Tortilla Recipe
Description
A classic Spanish dish, the Tortilla Española is a savory omelet made with eggs and potatoes.
Ingredients for the Perfect Spanish Tortilla
Step-by-Step Instructions for Making Spanish Tortilla
How To Make Spanish Tortilla:
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Prepare the Potatoes and Onion:
Heat the olive oil in a large, deep skillet over medium heat. Add the sliced potatoes and onions to the oil. Make sure the oil covers the potatoes and onions; they should cook gently rather than fry. Cook for about 15-20 minutes, stirring occasionally, until the potatoes are tender. They should be soft but not falling apart. Use a slotted spoon to remove the potatoes and onions from the oil, and set them aside to drain on paper towels. (Save the oil to use again.)
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Prepare the Eggs:
- In a large bowl, beat the eggs with a pinch of salt.
- Add the drained potatoes and onions to the beaten eggs. Gently mix to combine, and let it sit for a few minutes to allow the flavors to meld.
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Cook the Tortilla:
- Heat a few tablespoons of the reserved olive oil in a non-stick skillet over medium heat.
- Pour the potato and egg mixture into the skillet, spreading it out evenly.
- Cook for about 5-6 minutes, or until the edges start to set and the bottom is golden brown.
- Carefully flip the tortilla. Place a large plate over the pan, flip it onto the plate, and slide it back into the pan to cook the other side.
- Cook for another 4-5 minutes until the tortilla is fully set but still slightly soft in the center.
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Serve:
Let the tortilla rest for a few minutes before slicing. Serve warm or at room temperature, as a tapa or a light meal.
Nutrition Facts (Per Serving)
Servings 2
- Amount Per Serving
- Calories 450kcal
- % Daily Value *
- Total Fat 39g60%
- Saturated Fat 7g35%
- Cholesterol 165mg56%
- Sodium 720mg30%
- Potassium 520mg15%
- Total Carbohydrate 12g4%
- Dietary Fiber 3g12%
- Sugars 1g
- Protein 12g24%
- Calcium 90 mg
- Iron 2 mg
- Vitamin D 5 IU
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Tips:
- For a creamier texture, try using waxy potatoes like Yukon Golds.
- Some people enjoy tortilla española slightly undercooked in the center. Adjust the cooking time to your preference.
