Spanish Tortilla (Omelette) Recipe
Description:
Spanish Tortilla, also known as Tortilla Española, is a classic Spanish dish made primarily with eggs, potatoes, and onions. It’s a thick, hearty omelette that can be served hot or at room temperature, perfect for breakfast, lunch, tapas, or even a light dinner. Despite its simplicity, it’s full of flavor—the slow-cooked potatoes and onions create a soft, sweet base that pairs beautifully with fluffy eggs.
Ingredients: (Serves 4)
5 medium potatoes, peeled and thinly sliced
1 large onion, thinly sliced
6 large eggs
1/2 cup olive oil (for frying)
Salt, to taste
Black pepper, to taste (optional)
Optional additions:
Red bell pepper
Chorizo
Fresh parsley for garnish
Instructions:
Step 1: Prepare the potatoes and onions
Heat the olive oil in a large non-stick frying pan over medium heat.
Add the sliced potatoes and onions, season lightly with salt.
Cook slowly, stirring occasionally, until the potatoes are soft but not browned (about 15–20 minutes).
Tip: Keep the heat moderate—this ensures potatoes cook through without crisping or burning.
Step 2: Beat the eggs
While potatoes and onions cook, crack the eggs into a large bowl.
Beat them lightly with a pinch of salt until well combined.
Step 3: Combine eggs with potatoes and onions
Once the potatoes and onions are soft, drain any excess oil.
Add them gently to the beaten eggs and mix carefully to avoid breaking the potatoes.
Step 4: Cook the tortilla
Heat a small amount of olive oil in a smaller non-stick pan over medium heat.
Pour in the egg-potato mixture, spreading it evenly.
Cook for 5–7 minutes, shaking the pan occasionally to prevent sticking.
Step 5: Flip the tortilla
Place a large plate over the pan and carefully invert the tortilla onto it.
Slide it back into the pan, uncooked side down, and cook for another 4–5 minutes.
Step 6: Serve
Let it rest for a few minutes.
Slice into wedges and serve warm, at room temperature, or even cold.
Garnish with fresh parsley if desired.
Time Required:
Prep time: 10 minutes
Cooking time: 25–30 minutes
Total time: 35–40 minutes
Q&A Section:
Q1: Can I make this ahead of time?
A: Yes! Spanish Tortilla tastes great at room temperature or even cold. You can refrigerate for up to 2 days.
Q2: Can I skip the onions?
A: You can, but onions add sweetness and moisture. Without them, it’s a bit firmer and less flavorful.
Q3: Can I add other ingredients?
A: Absolutely! Red bell peppers, spinach, or chorizo are popular additions. Just make sure extra ingredients are pre-cooked if needed.
Q4: How do I prevent the tortilla from breaking when flipping?
A: Use a plate slightly larger than the pan. Flip carefully in one smooth motion, then gently slide it back. Non-stick pans help a lot.
Q5: Is this recipe gluten-free?
A: Yes, traditional Spanish Tortilla is naturally gluten-free.