Tortilla Española (Spanish Potato and Onion Omelette)
The Quirky Foodster Team
Ingredients
- Starchy potatoes, peeled, thinly sliced — 700 g (1.5 lb)
- Large onion, thinly sliced — 1
- Olive oil — 250 ml (1 cup)
- Large eggs — 6
- Salt, plus more to taste — 1 tsp
Method
- Heat olive oil in a wide non-stick pan over medium-low heat. Add potatoes and onion, season with salt, and cook slowly, submerged in oil, for 20-25 minutes until tender but not browned.
- Drain the potatoes and onion in a colander set over a bowl, reserving the oil.
- Beat the eggs in a large bowl with a pinch of salt, then fold in the warm potatoes and onion. Let sit 5 minutes.
- Heat 2 tbsp of the reserved oil in a 24cm non-stick pan over medium heat. Pour in the egg-potato mixture, pressing it into an even layer.
- Cook 3-4 minutes until the edges set, then place a large plate over the pan and invert the tortilla onto it.
- Slide the tortilla back into the pan to cook the other side, 2-3 minutes, for a still-soft centre.
- Slide onto a plate and rest at least 10 minutes before slicing into wedges.
Introduction: Tortilla española is one of Spain's most iconic dishes, a thick omelette of slow-cooked potatoes and onions bound in egg.
Cultural Background: Tortilla española is one of Spain's most iconic dishes, a thick omelette of slow-cooked potatoes and onions bound in egg. Served at room temperature, it appears everywhere from tapas bars to home lunch tables and is a point of regional pride, particularly the debate over including onion.
Tips: Slice potatoes evenly so they cook at the same rate. Resist the urge to brown them — the goal is soft, almost confit-like potatoes.
Variations: Some cooks add roasted red peppers or chorizo. The 'con cebolla / sin cebolla' (with/without onion) divide is a long-running friendly debate.
Nutrition: 8 Spain — World Cookbook Project Full Recipes Approx. 390 kcal, 11g protein, 24g carbohydrate, 27g fat per serving.
FAQs:
Q: How runny should the centre be?
A: Traditionally slightly soft and creamy in the middle, though doneness is a matter of personal taste.
Q: Can it be served warm or cold?
A: Both — tortilla española is traditionally served at room temperature.
- Starchy potatoes, peeled, thinly sliced — 700 g (1.5 lb)
- Large onion, thinly sliced — 1
- Olive oil — 250 ml (1 cup)
- Large eggs — 6
- Salt, plus more to taste — 1 tsp
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