What makes a real Spanish tortilla? Potato slices fried in plenty of olive oil, layered in a pan, then covered with beaten eggs and cooked. This Tortilla Española recipe will become your favorite dish.
To a native Californian like me, a “tortilla” is round and flat and comes in only two flavors: flour and corn.
So the concept that a tortilla could also be a thick potato omelette took a little getting used to. But that is the difference between a Spanish tortilla and a Mexican Tortilla.
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It’s perfect for a weeknight meal and requires only a few ingredients that you likely have in your pantry. It’s good warm, room temperature or cold and is great for leftovers.
I haven’t visited Spain as of this writing, but if you have and remember a favorite version of the Spanish tortilla, please let us know in the comments. For those of you who are totally new to this concept, I encourage you to try this recipe, I think you’ll enjoy it!
Video: How to make a Spanish tortilla
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How to make a Spanish tortilla
Tortilla Espanola
Waxy potatoes like Yukon Golds or red-skinned new potatoes pair well with this dish. Avoid using rust.
This recipe is for a 9 inch diameter skillet. If your pan is larger, add a few eggs. If your pan is 12 inches, add 4 eggs, another potato, and another spring onion.
ingredients
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6 eggs, beaten
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2 Yukon Gold potatoes
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2 to 3 green onions, or 1/4 cup chopped yellow onion, chopped except for the light green parts
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1/4 Cup Extra virgin olive oil
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Salt
method
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Slice potatoes:
Slice the potatoes (peeled or unpeeled) into 1/4 to 1/8 inch wide slices. (It is helpful to use a mandolin for this purpose.)
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Fry the potato slices in batches:
Pour the olive oil into a cast-iron or hard-anodized aluminum skillet (a skillet that can handle the heat of a grill in the oven) and heat over medium-high. When it’s hot enough to sizzle the potatoes as soon as they hit the oil – test with an end piece – start frying them in one layer.
Fry in batches until lightly browned and not crispy. When ready, let the potatoes dry on kitchen paper and salt them well. Continue frying until they are all cooked.
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Sauté onions, arrange fried potato slices on top:
When the potatoes are done, drain off all but a tablespoon of the oil and sauté the onions. When the onions are just beginning to crisp, turn off the heat.
Arrange the onions so that they evenly cover the bottom of the pan.
Arrange the potatoes on the onions in a scalloped pattern.
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Add beaten eggs:
Turn the heat down to medium and add the beaten eggs. Add a generous pinch of salt. Shake the pan so the eggs cover everything in the pan.
Let this cook until you see the edges of the tortilla begin to set, then place the pan under the broiler.
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Fry to brown the top:
Cook under the grill for 5 minutes or until the top is brown. (If you prefer to cook the tortilla on the stovetop rather than the grill, slide the tortilla out of the pan onto a plate. Then flip the pan over the plate and rotate the pan and plate so the tortilla falls back Place in pan, less cooked side down.)
Remove the pan and let it cool for at least 5 minutes. (Be careful, the handle is hot! Cover with an oven mitt.)
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Cut into pieces and serve:
It’s also good at room temperature and will keep in the fridge for a few days.
Links:
Wikipedia on Spanish tortilla
Oven baked tortilla espanola by Lydia from The Perfect Pantry
| nutritional information (per serving) | |
|---|---|
| 351 | calories |
| 21g | Fat |
| 29g | carbohydrates |
| 13g | protein |
