If you haven’t tried a Spanish tortilla before, you’re in for a real treat! This is one of those classic Spanish dishes that’s incredibly simple but absolutely delicious. It’s basically a thick, hearty omelet packed with tender potatoes and golden onions, its comfort food at its finest. You’ll find this beauty served everywhere in Spain, from tiny portions in fancy tapas bars to home kitchens, and it’s perfect as a breakfast item, a light snack, or even a quick dinner!
What I love most about this recipe is how versatile it is. You can serve it hot right out of the pan or let it cool to room temperature, both ways are equally amazing! Plus, it’s a perfect way to make use of already cooked potatoes if you have any leftovers hanging around in your fridge. The key to a really great tortilla is getting those potatoes nice and crispy on the outside while keeping them tender on the inside, and taking your time when cooking the eggs so everything sets up perfectly.
This dish might seem intimidating with the whole flipping part, but don’t worry, I’ll walk you through it, its not that hard! And once you nail this recipe, you’ll be making it all the time. It’s affordable, filling, and seriously tasty. Let’s get to the recipe!
Classic Spanish Potato and Egg Tortilla Española
Gotta love me a Spanish tortilla its a delicious potato omelet, and who doesn't love potatoes and eggs? Its a classic pairing for a reason, its absofreaking delicious!
Ingredients
- Potatoes – 4
- Eggs – 4
- Onion – 1
- Garlic – 2 cloves
- Olive Oil – +/- 2 Tablespoons
- Salt – A Pinch
Directions
- If you have already cooked potatoes, you can skip this part, if not… then clean and wash 4 large potatoes, cut them into thick slices, about half a centimeter thick. You can peel the potatoes if you prefer, but I like them with the skin on.
- Now, in a large frying pan, cover the bottom with olive oil and heat over medium heat until the oil is hot. Then add the potatoes followed by the chopped garlic. Now turn the potatoes until they are golden brown on both sides, which takes about 10 to 15 minutes.
- Try a little potato to see if it is cooked and tender. If there is excess olive oil, drain it off, then add the sliced onion to the pan and let it cook a little.
- Whisk the eggs, add a pinch of salt, and pour over everything. At this point, reduce the heat and separate the edges of the pan so that the tortilla separates easily. Let it cook. You can put a lid on it at this point, but keep opening it and checking the bottom with a spatula so that the bottom doesn’t burn.
- When the bottom is golden brown, flip the tortilla over. If you are not skilled or if it is too heavy, flip the tortilla onto a plate and then slide it back into the pan and cook the other side until it is also golden brown, super easy!
- And that’s it! When both sides are golden, its ready to serve!!! It is usually served in squares and, of course, like any omelet, it tastes good hot or cold, enjoy!
This is the trickiest part! Use a plate that’s larger than your skillet. Place it over the pan, hold it firmly, and flip quickly. If you’re nervous, you can also finish the tortilla in a 375°F (190°C) oven for 5-10 minutes instead of flipping.
Got leftover boiled or roasted potatoes? This is the perfect recipe to use them up! Just slice and add them directly to the pan with less oil, brown them lightly for a minute, and proceed with the recipe.
Some people add peppers, chorizo, or even spinach to their tortillas. Feel free to experiment once you’ve mastered the basic recipe!
Leftover tortilla keeps well in the fridge for 2-3 days. It’s actually delicious cold straight from the fridge as a quick snack!
Let the tortilla rest for a few minutes before cutting, this helps it hold together better. Cut into wedges for a main dish or small squares for tapas style serving.
Don’t rush the potato frying step! Getting them properly golden and slightly crispy is what takes this from good to absolutely incredible you want the crispy bits of potato with the creamy egg.
This recipe for Classic Spanish Potato and Egg Tortilla Española was originally created on BakeAfter.com. Esta receita de Tortilha Clássica foi publicada em português no Iguaria.com.
Nutrition
Per Serving: 272 calories; 12.7 g fat; 29.9 g carbohydrates; 10 g protein.Did you try this recipe?
Let me know how it turned out for you! You can leave a comment below ;D
