Spanish Tortilla

‘Tortilla Española’ in Spain is usually referred to as tortilla de patatas and can be found in most Spanish restaurants or bars. It tends to be served as a tapa or appetizer, but can also be eaten as a light dinner or placed in a sandwich. This recipe varies throughout Spanish homes and is a real classic around the country. It can be served hot or cold and tastes great both ways.

Preparation time: 10 minutes. Cooking time: 25 minutes.

Ingredients (serves 4-5 people)

  • 3 waxy potatoes peeled and cut into slices
  • 1 white onion chopped
  • 6 eggs
  • 1/2 litre of virgin olive oil
  •  Salt and pepper to taste

Preparation and cooking

  1. Peel the potatoes and cut them in half length wise, then slice into 4mm thick slices. Uneven shapes result in a better finished product than standard slicing. If the potatoes are too thin they will dissolve and if they are too thick they wont cook properly, so it’s important to focus on this part.
  2. Peel the onion and half it before slicing into roughly 5mm pieces.
  3. Heat the virgin olive oil in a  pan over medium heat. You can reuse this olive oil again and again after cooking so don’t worry about the quantity in use.
  4.  Once the oil is hot, place the onions into the pan and cook for 2-3 minutes. Once they start to turn translucent and lightly brown, insert the potatoes and cook on low heat for about 10-15 minutes, turning every 5 minutes or so to ensure everything is cooked evenly.
  5. In the meantime, crack 6 eggs into a large bowl (don’t whisk the eggs).
  6. When the potatoes are ready, drain the excess oil and transfer the potatoes and onion into the bowl with the eggs. Add salt and pepper. Spanish families keep the oil and reuse it.
  7. Mix gently to coat all the potatoes and onions in the egg and then place some foil over the bowl and leave to rest for 15-20 minutes.
  8. Place a non-stick pan on high heat and insert all the ingredients into the pan. Leave to cook on high heat for about 2 minutes and then lower the heat and cook for a further 2 minutes.
  9. Once the edges separate you are ready to flip it over! Place a plate on the pan (a wider plate than the pan itself) and confidently flip it. If it sticks to the pan then it means one of two things: it wasn’t ready to flip or your pan isn’t the appropriate non-stick pan required. Practice makes perfect so don’t worry if this happens.
  10.  Slide the omelet back into the pan with the golden cooked side up and let it cook on high heat for 2 minutes and low heat for an additional 2-3 minutes.
  11. Once it’s ready flip it over again onto a plate (you will gage this by feeling it or by inserting a fork/knife that doesn’t come out wet).
  12. Now the real test: cut it into slices (as you would a pie or cake) to check that it is indeed cooked as you wanted it (should still be a little moist on the inside but certainly cooked). Serve warm or cold as you wish.



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