Traditional Spanish Tortilla Española Recipe

Tortilla Española, or Spanish omelette, is a classic dish from Spain, celebrated for its simplicity and rich flavor. Made with potatoes, onions, and eggs, this hearty dish is versatile, served as a tapas, main course, or even a sandwich filling. This detailed recipe guides you through creating an authentic Spanish tortilla, perfect for any meal of the day.

Ingredients

• 4 medium Yukon Gold or waxy potatoes (about 1.5 lbs), peeled and thinly sliced
• 1 medium yellow onion, thinly sliced
• 6 large eggs
• 1.5 cups extra-virgin olive oil (for frying)
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 1/4 cup fresh parsley, finely chopped (optional, for garnish)

Equipment Needed

• 10-inch non-stick skillet or well-seasoned cast-iron skillet
• Sharp knife and cutting board
• Mandoline (optional, for uniform potato slices)
• Large mixing bowl
• Slotted spoon
• Large plate (larger than the skillet)
• Colander (for draining oil)
• Whisk or fork
• Measuring cups

Instructions

1. Prepare the Ingredients: Peel the potatoes and slice them thinly (about 1/8-inch thick) using a sharp knife or mandoline for uniformity. Thinly slice the onion. Pat the potato slices dry with paper towels to remove excess moisture.
2. Cook the Potatoes and Onions: In a 10-inch non-stick or cast-iron skillet, heat 1.5 cups of olive oil over medium heat until shimmering but not smoking (about 350°F/175°C). Carefully add the potato slices and onion, ensuring they are submerged. Season with a pinch of salt. Cook for 10-15 minutes, gently stirring occasionally to prevent sticking, until the potatoes are tender but not falling apart. They should not brown. Use a slotted spoon to transfer the potatoes and onions to a colander set over a bowl to drain excess oil. Reserve the oil.
3. Beat the Eggs: In a large mixing bowl, whisk the eggs with 1 teaspoon of kosher salt and a pinch of black pepper until well combined. Add the drained potatoes and onions to the eggs, gently folding to coat. Let the mixture rest for 5 minutes to allow the eggs to soak into the potatoes.
4. Cook the Tortilla (First Side): In the same skillet, heat 2 tablespoons of the reserved olive oil over medium heat. Pour the egg-potato-onion mixture into the skillet, spreading it evenly with a spatula. Cook for 4-6 minutes, shaking the pan occasionally to prevent sticking, until the edges are set and the bottom is lightly golden. The center should still be slightly soft.
5. Flip the Tortilla: Place a large, flat plate (larger than the skillet) over the skillet. Carefully and quickly invert the skillet so the tortilla transfers to the plate, cooked side up. Add 1 tablespoon of reserved oil to the skillet if needed, then slide the tortilla back into the skillet, uncooked side down. Tuck in the edges with a spatula for a neat shape.
6. Cook the Second Side: Cook for another 3-5 minutes until the tortilla is set but still slightly creamy in the center. For a firmer texture, cook an additional 1-2 minutes. Check doneness by inserting a knife; it should come out clean but moist.
7. Rest and Serve: Slide the tortilla onto a clean plate or cutting board. Let it rest for 5 minutes to set. Serve warm or at room temperature, sliced into wedges or squares. Garnish with fresh parsley if desired. For tapas, cut into small cubes and serve with toothpicks.

Tips for Success

• Potato Slicing: Uniform, thin slices ensure even cooking. A mandoline can help, but a sharp knife works well with care.
• Oil Management: The large amount of olive oil is traditional for tender potatoes, but you can reduce it to 1 cup if desired. Strain and save leftover oil for future cooking; it’s infused with flavor.
• Texture Preference: Spaniards enjoy a slightly runny center, but cook longer for a fully set tortilla if preferred. Adjust cooking time to taste.
• Make Ahead: Prepare the tortilla up to a day in advance; it holds well at room temperature or refrigerated. Reheat gently in a skillet or serve cold.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Bring to room temperature or warm slightly before serving.

Serving Suggestions

Serve Tortilla Española with a glass of Spanish red wine, such as Rioja, or a crisp Cava for a festive touch. Pair with a side of alioli (garlic mayonnaise) or a simple tomato salad with olive oil and vinegar. For dessert, consider Spanish flan or churros to complete the meal.