Tortilla Espanola
“Classic Spanish thick omelette of sliced potatoes and onions slowly cooked in olive oil, served at room temperature.”
Egg
Potato
Onion
Olive OilWhere it comes from
Tortilla Española, or Spanish omelette, embodies the essence of comfort food in Spain, with origins that date back to the early 19th century. This dish highlights the simplicity of Spanish ingredients, particularly potatoes and onions, showcasing their ability to transform into something extraordinary. Surprisingly, the tortilla is often served at room temperature, making it a popular choice for tapas.
On the Palate
How it's made
4 steps · Show ↓30 min active
How it's made
4 steps · Show ↓- 115 min
Peel and thinly slice the potatoes and onions. Heat olive oil in a non-stick pan over medium heat, enough to submerge the potatoes. Add the potatoes and onions, cooking gently until tender and lightly golden.
Watch outAvoid browning the potatoes and onions too much; they should be soft and translucent, not crispy.
- 25 min
Drain the potatoes and onions from the oil, reserving some oil for later use. Beat the eggs in a large bowl and season with salt. Gently fold in the cooked potatoes and onions.
- 35 min
Heat a small amount of the reserved oil in the pan over medium heat. Pour in the egg mixture, spreading it evenly. Cook until the edges start to set and the bottom is lightly golden.
- 45 min
Carefully flip the tortilla using a plate to cover the pan. Slide the tortilla back into the pan to cook the other side until fully set and golden brown.
Watch outEnsure the tortilla is cooked through but still slightly moist inside; overcooking will make it dry.
