Tortilla Española
“A traditional Spanish omelette made with eggs, potatoes, and onions, served with a side of tortilla chips.”
Tortilla
Egg
Potato
OnionWhere it comes from
Tortilla Española is a staple of Spanish cuisine, boasting a rich history that dates back to the early 19th century. This traditional dish, primarily made of eggs and potatoes, is emblematic of the rustic, home-cooked meals cherished in Spanish culture. Interestingly, it is often enjoyed both as a main dish and as a tapa, showcasing its versatility.
On the Palate
How it's made
5 steps · Show ↓38 min active · 15 min waiting
How it's made
5 steps · Show ↓- 13 min
Heat a small amount of olive oil in a 10-inch frying pan over medium heat. Add the minced garlic and cook until it turns golden brown and aromatic.
- 215 min
Increase the heat and add the remaining oil. Once shimmering, add cubed potatoes and chopped onion. Fry until the potatoes are golden brown and tender, stirring occasionally.
Watch outEnsure the oil is hot enough to fry the potatoes without them absorbing too much oil and becoming soggy.
- 35 min
Drain the potato and onion mixture, reserving a couple of tablespoons of the oil. Beat the eggs in a large bowl, then fold in the potato and onion mixture. Let it rest for 15 minutes to allow flavors to meld.
- 410 min
Heat the reserved oil in the frying pan over low-medium heat. Pour in the egg mixture, and cook gently, lifting the edges to let uncooked egg flow underneath.
Watch outBe gentle when lifting the edges to avoid tearing the tortilla.
- 55 min
Once the tortilla is mostly set, carefully flip it using a large plate and cook the other side until fully set and lightly golden.
