Authentic Spanish Tortilla Recipe (Tortilla Española)
Looking forward to devouring an authentic Spanish Tortilla recipe? Try our Tortilla Española recipe for an instant burst of delicious egg and potato-mixed flavor that you’re guaranteed to try again!
In Spain, Tortilla Española is consumed all day long no matter the time as it is the perfect meal idea for breakfast, lunch, dinner, and even snacks. A Spanish tortilla is an egg and potato open-faced omelet that obtains a significant amount of its flavors from olive oil in the most basic form possible.
You can eat this dish warm or cold, bring it to a family gathering, festive occasions, a sunny-day picnic, or even a Spanish-themed house party. Tortilla Española is one Spanish Tapas Foods you MUST try if you ever visit Spain or love cooking dishes from Spanish cuisine.
Authentic Spanish Tortilla Recipe: What is Tortilla Española?
Spanish Tortilla, largely known as Tortilla Española in Spain, is one of the most popular national dishes in the country. The recipe is so simple—it can be cooked in olive oil using just eggs, potatoes, and onions.
Regardless of how simple it is, Tortilla Española is a perfectly dense dish that will leave your taste buds extra satisfied.
It is often served as a tapa (like our Spanish Patatas Bravas recipe), but you can devour this incredible dish at any time of the day! Moreover, you can even make Tortilla Española ahead of time as it stays better at room temperature.
With our simple-to-follow recipe instructions and a little technique, this authentic Spanish tortilla recipe will turn out to be one of the tastiest yet basic meals you tried till now.
Where Did the Spanish Tortilla Originate?
The Spanish tortilla likely took shape between the late 18th and early 19th centuries as potatoes spread through Spain.
Extremadura, especially Villanueva de la Serena, claims the earliest documented version (1798), while Navarre provides one of the first clear written references in 1817.
The oft-told story that a Carlist general in Navarre “invented” it during the First Carlist War is now widely viewed as a legend. In short, its roots are rural, with Extremadura and Navarre as the strongest claimants.
Spanish Tortilla Ingredients
The best part about our Spanish tortilla recipe is that it is straightforward to make. You will only need five basic ingredients and a few minutes to set the table smelling good with these delicious Spanish omelets.
Here are the ingredients used to make the Tortilla Española recipe:
- Potatoes: 4 medium-sized potatoes
- Eggs: 8 eggs, use the freshest ones available
- Onion: 1 large-white onion (you can use any other ones if you have a preference)
- Salt
- Extra virgin olive oil: It is the least processed form of olive oil, which helps it retain its natural vitamins and antioxidants that can be easily lost during processing. This is why we recommend using extra virgin olive oil rather than the regular one, as it is healthier in all ways.
Is it possible to substitute any of the ingredients used in making Tortilla Española?
No, it is not. The recipe only needs five basic ingredients, and substituting any of them will make the dish lose its authentic taste.
Authentic Spanish Tortilla Recipe – Step by Step Instructions
Step 1. Start by cutting the potatoes into small cubes. Then, heat a good amount of extra virgin olive oil in a frying pan and add the potatoes. Ensure using enough olive oil so that the potatoes are fully covered.
In addition to that, remember keeping the flame low to get perfectly tender potatoes, as that is how your Spanish tortillas would get their velvety texture and taste delicious.
Step 2. Keep an eye on the potatoes as they can get too fried if left in the oil for too long.
When the potatoes are completely cooked, drain them in a colander using a paper towel. This way, the towel will soak most of the oil, and you can use the leftover oil for other recipes.
Step 3. Once you’re done with potatoes, begin with the onions—slice the onions in vertical long slices and add them to the frying pan with a bit of olive oil.
Sauté the onion slices over medium heat until they start to caramelize. This usually takes around 15-20 minutes, depending on the flame.
Note: If the onions slices leave a bit of burning smell, splash a little water. Doing this frequently will keep the onions from burning.
Step 4. Once the onions are caramelized, you can take them off the stove and move on to the next steps of the recipe.
Step 5. Beat the eggs in a large bowl (ensure doing this at room temperature), and add a bit of salt, which will help your eggs retain most of the moisture when you’re cooking them.
Note: Use around 2 eggs per potato for the ideal flavor!
Step 6. Add the caramelized onions and the potatoes to the beaten eggs and mix everything. Once everything is nicely mixed, let the mixture sit for at least 15 minutes.
Tip: If you’re cooking the potatoes and onions separately but simultaneously, let the potatoes cool down when they are done for around five minutes. This will allow them to mix better with the other ingredients and prevent the eggs from getting scrambled.
Step 7. Pour the tortilla mixture into the frying pan gently, and set the flame on medium-low heat. DO NOT cook your Tortilla Española over an extremely hot flame, as it can burn or overcook, which is not something you want.
The ideal time for cooking it over the pan is around 6-8 minutes; remember running a spatula along the corners of the pan to keep the tortilla from sticking to the sides.
Step 8. Grab a large plate to flip the tortilla. Ensure using a plate that is larger than the pan, as it will successfully flip the tortilla without scrambling it. Put the plate on top of your pan, and flip it quickly. It may be runny, but that’s how it is before the other side is cooked as well.
Step 9. Slowly slide the tortilla back into the frying pan and let the other side cook on a medium flame for an additional 6-8 minutes. If you like your tortilla fully cooked, you can let it cook a little bit more before taking it off the pan.
Step 10. Flip the tortilla again but on a clean plate this time. Let it cool down for 10 minutes before devouring, as the recipe tastes a whole lot better at room temperature.
Tips for preparing Tortilla Española
Merely using our Spanish Tortilla recipe step-by-step will result in a delicious dish. However, if you are looking forward to making it as perfect as it can be, ensure keeping these tips in mind:
- Use plenty of oil to cook the potatoes and onions
Using enough extra virgin olive oil (1 cup at the minimum) is recommended to make sure the potatoes are cooked through tender perfection. This is how your Spanish tortillas would get their velvety texture and taste delicious.
You do not have to worry about wasting the olive oil as you can reuse it later for something else.
- Cook on low heat
Keep the flame low while cooking your Spanish Tortillas, as cooking on high flame may result in rubbery tortillas that stick in your teeth and leave a bad taste.
- Prepare the eggs and onions separately
Almost everyone chooses to cook the eggs and onions together; however, cooking them separately can be beneficial to get the ideal Spanish omelet.
- Do not serve it hot
The Tortilla Española recipe tastes better at room temperature, so avoid serving them immediately. Wait a few minutes and let them cool down to room temperature before serving them!
Also, if you are looking for even better results, consider cooking them a few hours ahead or one night ahead.
FAQ
What is a Spanish Tortilla?
One of the signature dishes in Spanish cuisine, the Spanish tortilla (also known as Spanish omelet and Tortilla Española), is a traditional dish from Spain.
A Tortilla Española is basically an omelet made using eggs and potatoes, where onions are optional. People like to serve this dish as a tapa at room temperature.
What’s the difference between tortilla and frittata?
Although Frittata (Italian) and Tortilla (Spanish) are almost identical, some difference sets them apart—how the eggs are finished.
Both the recipes involve cooking the filling and eggs in a frying pan. But whereas the tortilla is flipped over and finished on the frying pan, Italian frittatas are finished in the oven.
Is there a difference between Mexican and Spanish tortillas?
The word “tortilla” refers to two completely different foods, depending on which side of the Atlantic Ocean you live on.
In Mexico, tortillas are simply flatbreads made using wheat or corn, usually filled with meat or beans to make them tasty. On the other hand, in Spain, tortillas refer to thick omelets made using beaten egg and a handful of other ingredients like potato, spinach, and onion. The Spanish tortillas are cooked in a frying pan, which is why they are round in shape.
What do you eat with Spanish tortillas?
Tortilla Española is one of those flexible dishes that can go with almost any side dish. You can serve Spanish tortillas for breakfast, lunch, dinner, and even snacks. Along with that, Spanish tortillas also make a good dish for picnics, house parties, workplace lunch, etc.
While you can devour Spanish tortillas as a single dish, it can also go well with various Spanish tapas and salads like bean salad, tomato salad, or lemony arugula salad.
How long does Spanish tortilla last?
You can either serve the dish immediately or save it for 3 days. If you want to save it for another time, let it cool down completely and then store it in an airtight container in the fridge. The Spanish Tortillas can last for up to 3 days if stored properly in the fridge.
Authentic Spanish Tortilla Recipe (Tortilla Espanola)
Ingredients
- 4 potatoes
- 8 eggs
- 1 onion
- Extra virgin olive oil
- Salt
Instructions
- Cut the potatoes into small cubes.
- Heat up extra virgin olive oil in a frying pan and add the potatoes. Ensure using enough olive oil so that the potatoes are fully covered.
- When the potatoes are completely cooked, drain them in a colander using a paper towel. This way, the towel will soak most of the oil, and the leftover oil can be used later in other recipes.
- Slice the onions in vertical long slices and add them to the frying pan with a bit of olive oil.
- Sauté the onion slices over medium heat until they start to caramelize. This usually takes around 15-20 minutes depending on the flame.
- Beat the eggs in a large bowl (ensure doing this at room temperature), and add a bit of salt which will help your eggs retain most of the moisture when you’re cooking them. Note: Use around 2 eggs per potato for the ideal flavor.
- Add the caramelized onions and the potatoes to the beaten eggs and mix everything. Once everything is nicely mixed, let the mixture sit for at least 15 minutes.
- Pour the tortilla mixture into the frying pan gently, and set the flame on medium-low heat. DO NOT cook your Tortilla Espanola over an extremely hot pan, as it can burn or overcook which is not something you want.
- Grab a large plate to flip the tortilla. Ensure using a plate that is larger than the pan, as it will successfully flip the tortilla without scrambling it. Put the plate on top of your pan, and flip it quickly. It may be runny, but that’s how it is before the other side is cooked as well.
- Slowly slide the tortilla back into the frying pan and let the other side cook on a medium flame for an additional 6-8 minutes. If you like your tortilla fully cooked, you can let it cook a little bit more before taking it off the pan.
- Flip the tortilla again but on a clean plate this time. Let it cool down for 10 minutes before devouring, as the recipe tastes a whole lot better at room temperature.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 344Total Fat: 13gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 372mgSodium: 305mgCarbohydrates: 40gFiber: 4gSugar: 4gProtein: 17g
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Are you supposed to oil the son to cook the tortilla? I followed all the instruction to a T and mine completely stuck to the pan and wouldn’t flip