Tortilla Española
Tortilla Española is an iconic Spanish dish made from slow-cooked potatoes and onions gently bound with eggs and olive oil. Cooked low and slow to preserve tenderness rather than browning, it results in a thick, custardy omelette with a golden exterior and creamy centre. Simple, comforting and deeply familiar, it is traditionally served at room temperature as a tapa, light main or picnic dish.
- 55 Min
- NOT TOO TRICKY
- 20 PORTIONS
- EGGS
Estimated Nutrition per Portion
Estimated Nutrition per Portion
- 160 kcal Calories
- 6 g Protein
- 12 g Carbohydrates
- 10 g Fat
- 1.5 g Fibre
- 1 g Sugar
Ingredients
| Quantity | Prep Instructions | ||
| Imperial | Metric | ||
| Olive oil | 3/4 cup | 187.5 ml | |
| Potatoes | 5 each | Cut into 1/8-inch (3mm) slices | |
| Onion, large | 1 each | Sliced thin | |
| Salt | 2 tsp | 10 ml | |
| Eggs | 6 each | ||
Method
- Heat the oil in a large skillet, add the potatoes and onions and salt lightly. Cook slowly over medium heat, turning occasionally until potatoes are tender but not brown. Keep potatoes separated.
- In a large bowl, beat eggs and salt lightly. Drain the oil from the potatoes, reserve 3 tablespoons to be reused.
- Add potato mixture to the eggs, submerging completely. Let stand for 10 minutes.
- Heat 2 tablespoons of the reserved oil in a large sauté pan until hot. Add potato-egg mixture. Lower heat to medium.
- Shake the pan occasionally to prevent sticking. When the bottom of the tortilla is lightly browned, place a large plate over the pan and flip the tortilla upside down onto the plate.
- Add 1 tablespoon of oil to the sides of the pan and slide uncooked side of the tortilla back into the pan. Round the sides with a spatula. Cook until browned, transfer it to a plate, let it rest for five minutes before serving.
- Ingredient variations: For Tortilla Española Trufada: Add thinly sliced black truffle at step 4.
- Use sweet potatoes.
- Add in other vegetables such as zucchini, eggplant, peppers, mushrooms.
- While bell peppers can be added, it is not a traditional variation of this dish.
- Pro Tip: This dish is often served at room temperature, along with Serrano ham or picinto peppers, aioli and Romesco sauce
