Spanish Tortilla (or Tortilla Española) looks easier to make than it really is! Last year I attended a 5-week intensive course in Spanish cooking in Madrid and one of the first dishes we made was a Spanish Tortilla. My first thoughts were “I traveled thousands of miles to Spain in order to make a simple omelette?”
Well, I was quickly humbled since I wound up burning my tortilla and it was “too dry” according to the chef!
It turns out that making the Spanish tortilla was more difficult than I thought. Different from the flat Mexican tortilla, this dish is more like an omelette, made of eggs, potatoes and sometimes onions. The trick is to cook the potatoes and eggs thoroughly enough, while still leaving the tortilla moist and creamy inside. Also, don’t forget the delicate layering effect of the omelette- if you slice your potatoes too thick, you’ll be left with a ‘chunky tortilla!’
The Spanish Tortilla has a long history- legend has it that the simple but nutritious tortilla was invented in the early 1800s by a Spanish Carlist general to feed his army. Today, it is a mainstay of Spanish culture- you’ll find the Tortilla Española offered in most tapas bars in Spain. So, if you want to learn Spanish cooking, you definitely need to learn to make this dish!
Here area few tips to make a successful Spanish Tortilla:
Tip #1- slice the potatoes thinly and cook thoroughly on the stove top
First, peel the potato, cut in half lengthwise then slice crosswise thinly into pieces 1/8 inch thick (2-3 mm). Cook on stove top in olive oil until soft, but not overcooked.
Tip #2- slice the onions into thin strips and cook in olive oil
Cut the onion in half through the root, then into thin strips; cook thoroughly in olive oil
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- Slice potatoes thinly and cook
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- Cut onions into thin strips and cook on stove top
Tip #3-When cooking the eggs with the potatoes and onions, do not burn the bottom of the tortilla.
Cook the tortilla over medium-low heat until the mixture is cooked through but still moist on top. Place a lid on top to help the cooking of the eggs. You’ll be flipping the tortilla over onto a large plate so it’s important that the eggs are not runny.
Tip #4- After you flip the tortilla over onto a large plate, gently slide it back down into the pan to cook the underside.
This will be the test to see if you’ve burned the bottom of the tortilla!
Tip #5 -Tuck the edges under with a rubber spatula to neaten up the tortilla.
Peel the potato, slice in half lengthwise, then slice crosswise into thin pieces 1/8 inch (2-3 mm) thick. Heat several tbsps olive oil in a medium-size skillet, add potato slices and salt/pepper and cook for about 10-15 minutes until the potatoes are soft. Remove from pan and set aside. Peel the onion and cut in half lengthwise (through the root), then slice thinly lengthwise into long strips. Heat oil in skillet, add the onions with a little salt and cook covered for about 10 minutes until soft. Combine the cooked onions with the potatoes in a bowl. Whisk the eggs in a large bowl and season with salt and pepper; add the onions and potatoes and combine well. Heat several tbsps olive oil in a medium-sized pan, add the egg mixture and reduce heat to medium-low. Cover with a lid and cook until the eggs are almost cooked on top (but still a bit moist). Be careful not to burn the bottom part of the the tortilla as the eggs cook on top. When the eggs are almost cooked through, place a large plate on top of the pan and flip the tortilla over onto the plate. Slide the tortilla back onto the pan and cook the underside for several more minutes until the bottom browns. Tuck the edges of the omelette under using a rubber spatula to neaten the presentation. Remove from pan and serve; the tortilla should be moist inside and colored medium brown on the outside. For a variation, you could add some cheese or thinly-sliced tomatoes into the omelette.Spanish Tortilla Omelette
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13 Comments
John/Kitchen Riffs
January 10, 2018 at 10:04 amI havaen’t made this dish in ages! And it’s a good one. Trickier to do than it looks, though, as you mention. Good job with this! Fun recipe — thanks.
Fran Flint
January 12, 2018 at 3:06 pmThanks John- yes, it’s a bit tricky, but after the first try, it gets a lot easier!
Simply Sweet Justice
January 12, 2018 at 4:41 amThis looks delicious, Fran. There is a wonderful French restaurant near me that makes this, and I’ve always wanted to try it. Hope your new year is off to a fabulous and delicious start! I so enjoy all of your posts and great recipes.
Fran Flint
January 12, 2018 at 3:08 pmHappy New Year to you! You have been one of my most loyal ‘followers’- thanks so much!
Sizzle and Grill Manual
January 15, 2018 at 10:01 pmThis is my first time making a tortilla omelet. This recipe looks so good that not trying it might be a big regret. Can I try tossing this one out on the gas grill? as we here in Alabama love grilling that we almost do all our dishes together with the grill. Will that have a different outcome?
Fran Flint
January 16, 2018 at 3:21 amThanks so much for stopping by my blog! One standout thing of the Spanish Tortilla is its unique shape, which you get by cooking it in a round skillet. Also, the slightly puffy texture is achieved by cooking it in a skillet. So, unless you could use a skillet in your gas grill, you’ll get a totally different texture with a Spanish Tortilla. I suppose if you first combine the cooked potatoes and onions with the eggs and then cook them directly on a grill plate, you’ll wind up with something more like scrambled eggs- you could always give it a try! I’d like to find out how it turns out!
David
January 17, 2018 at 12:01 amThanks for this tutorial, Fran! I have never tackled a Spanish tortilla because I was missing some of the details you provide. Thanks, and I will give it a try! Hope all is well with you!
Fran Flint
January 19, 2018 at 2:13 amThank you David. I hope you can try this recipe- it’s easy and delicious!
Marcellina
January 17, 2018 at 9:19 pmHi Fran! How wonderful to have had an intensive course in cooking Spanish food in Madrid! I didn’t realise there was so much to a Spanish tortilla. I make this quite often and add a little chorizo or ham maybe a little tomato or peas which would probably be frowned upon by your teacher chef. Also I have to admit, I cheat. I finish it in the oven to prevent the burnt bottom!
Fran Flint
January 19, 2018 at 2:12 amYes, I agree- adding something like chorizo or tomato would definitely dress-up the tortilla. Great idea!
Kathy @ Beyond the Chicken Coop
January 19, 2018 at 12:28 amEggs can be so tough to make and they do burn easily. I’ve never had a Spanish tortilla, but it looks delicious!
Jean | DelightfulRepast.com
January 19, 2018 at 2:29 amFran, this is one of those things that probably a lot of people who’ve made it decided they didn’t like it, not realizing that they hadn’t made it properly, underdone potatoes and overdone, rubbery eggs being the biggest problems. Yours looks perfect!
Raymund
January 24, 2018 at 5:12 amNow this is the one I would love to see at my breakfast table, Yum!