The Spanish Tortilla, or Tortilla Española, is a simple yet flavorful dish combining tender potatoes, sweet onions, and fluffy eggs. A staple of Spanish cuisine, this versatile recipe can be served warm or at room temperature, making it perfect for breakfast, lunch, dinner, or even a tapas-style appetizer.
Preparation Time
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Servings: 4
Ingredients
- Potato: 1 medium-sized (about 2 cups), peeled and thinly sliced
- Onion: 1 cup, thinly sliced
- Salt: 1/2 teaspoon (or to taste)
- Black Pepper: Freshly ground, to taste
- Eggs: 3 large
- Olive Oil: 3–4 tablespoons, divided
Directions
- Prepare the Potatoes and Onions:
- Heat 2–3 tablespoons of olive oil in a nonstick skillet over medium heat.
- Add the sliced potatoes and onions, then season with salt and pepper. Stir well to coat in the oil.
- Cover and cook for 10–12 minutes, stirring occasionally, until the potatoes are tender but not browned.
- Beat the Eggs:
- While the potatoes and onions are cooking, beat the eggs in a large mixing bowl.
- Season with a pinch of salt and pepper.
- Combine Potatoes and Eggs:
- Once the potatoes and onions are cooked, remove them from the skillet and transfer them to the bowl with the beaten eggs.
- Gently mix to ensure all pieces are coated with egg. Let sit for 1–2 minutes to soak.
- Cook the Tortilla:
- Wipe the skillet clean and heat 1 tablespoon of olive oil over medium heat.
- Pour the potato-egg mixture into the skillet and spread it out evenly.
- Cook for 5–6 minutes, or until the edges are set and the bottom is golden brown.
- Flip the Tortilla:
- Place a large plate over the skillet, carefully invert the tortilla onto the plate, then slide it back into the skillet to cook the other side.
- Cook for another 4–5 minutes, or until fully set and golden.
- Serve:
- Transfer the tortilla to a cutting board or serving plate. Let it cool slightly before slicing into wedges. Serve warm or at room temperature.
Serving Suggestions
- Pair with a simple green salad for a light meal.
- Serve with crusty bread and olives for a Mediterranean touch.
- Add a dollop of aioli or tomato sauce on the side.
- Enjoy with a cup of coffee or a glass of chilled white wine.
- Serve as part of a tapas spread with other small bites like olives, cured meats, and cheese.
Cooking Tips
- Use a waxy potato variety, such as Yukon Gold or fingerling potatoes, as they hold their shape well.
- Slice the potatoes and onions evenly for uniform cooking.
- Don’t rush the cooking process; low to medium heat ensures tender potatoes and prevents burning.
- If you’re new to flipping the tortilla, use a plate slightly larger than the skillet to make the process easier.
- For added flavor, sprinkle some smoked paprika or fresh herbs like parsley over the finished tortilla.
Nutritional Benefits
- Potatoes: Rich in potassium, fiber, and vitamin C.
- Eggs: A great source of high-quality protein and essential vitamins.
- Onions: Contain antioxidants and vitamin C for immune support.
- Olive Oil: Provides healthy monounsaturated fats and antioxidants.
Dietary Information
- Naturally gluten-free
- Vegetarian-friendly
Nutritional Facts (Per Serving, Approx.)
- Calories: 180
- Protein: 6g
- Carbohydrates: 16g
- Fat: 10g
- Fiber: 2g
Storage
- Refrigerator: Store in an airtight container for up to 3 days.
- Reheating: Enjoy cold or gently reheat in a skillet or microwave.
- Freezer: Not recommended as the texture may change.
Why You’ll Love This Recipe
- Simple and made with pantry staples.
- Versatile as a meal or snack, and suitable for any time of day.
- Customizable with added ingredients like bell peppers, chorizo, or cheese.
- A classic Spanish dish with a comforting and satisfying flavor.
Conclusion
This Spanish Tortilla is a classic recipe that showcases the beauty of simple ingredients. With its soft, golden potatoes and sweet onions held together by fluffy eggs, it’s a dish that’s both comforting and delicious. Whether served as a light meal or part of a festive spread, it’s sure to impress. Try it today and bring a taste of Spain to your kitchen!
Frequently Asked Questions
- Can I add other vegetables to the tortilla?
Yes, bell peppers, zucchini, or spinach are great additions. - What’s the best skillet to use for this recipe?
A nonstick or well-seasoned cast-iron skillet works best for easy flipping. - Can I use sweet potatoes instead of regular potatoes?
Absolutely! Sweet potatoes add a unique flavor and are just as delicious. - Can I make this ahead of time?
Yes, the tortilla can be made a day in advance and enjoyed cold or reheated. - Can I bake the tortilla instead of cooking it on the stove?
Yes, transfer the mixture to an ovenproof dish and bake at 180°C (350°F) until set. - How do I prevent the tortilla from sticking to the skillet?
Use enough oil and ensure the skillet is well-heated before adding the mixture. - Can I make this recipe dairy-free?
The recipe is already dairy-free, as it doesn’t include milk or cheese. - What’s the ideal size of the skillet for this recipe?
An 8–10 inch skillet is perfect for the given quantities. - Can I freeze leftover tortilla?
Freezing is not recommended as it may alter the texture. - What’s the difference between a Spanish tortilla and a Mexican tortilla?
A Spanish tortilla is an egg and potato omelette, while a Mexican tortilla is a flatbread made from corn or wheat.