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Tortilla Espanola Recipe | Spanish Omelette | Signature Tapas

Ingredients

Adjust Servings:
400 g Potatoes peeled and diced
8 pcs eggs
1 pcs onion peeled roughly chopped
3 tablespoons Olive oil
1 teaspoon Salt
a pinch Black pepper

Tortilla Espanola Recipe | Spanish Omelette | Signature Tapas

Cuisine:

Tortilla Espanola is one of Spain’s most popular and served tapas delicacies. The Spanish omelette is prepared with potatoes and eggs cooked in olive oil.

  • 35
  • Serves 4
  • Medium

Ingredients

Directions

What is Spanish Tortilla Espanola?

Tortilla Espanola is one of Spain’s most popular and served tapas delicacies. The Spanish omelette is prepared with potatoes and eggs cooked in olive oil. Onions can optionally be included in the ingredients.

The Tortilla Espanola recipe is a perfect mishmash of exceptional ingredients. The secret to making it delicious and burst with satisfying flavour is to use extra virgin olive oil and fresh eggs. Olive oil is used in cooking the potatoes and adds a rich flavour to the end tapas.

It can be an excellent mouth-watering delicacy for a mid-morning snack. The dish can also serve as a light dish in the late evening. It can best be described as something between the main course meal and an appetizer.

What do you Serve with Tortilla Espanola?

Tortilla Espanola is often served as a mid-morning snack. Spaniards like to enjoy it with a steaming cup of coffee. However, sometimes you will find it served as the main course. In such a case, it’s served with a combination of fresh crusty bread, sofrito, and a simple salad. For the best taste, we recommend Yukon potatoes.

Recipe Origin

Tortilla Espanola recipe traces its origin back to the 19th century when a Spanish Army General visited a local home after the First Carlist War. He was served a meal by a poor Navarre housewife. All that the poor lady had in stock were eggs, potatoes, and onions. It started to take root among the locals until it became a signature dish.

Since then, the popularity of the recipe grew across the borders to the neighboring regions and countries. The delicacy is found in many other different variants. It is common in Iran, referred to as Kookoo Sabzi, Italy known as Frittata, and France, called Omelette.

It can be found in almost every Spanish cuisine serving establishment. I learned about the recipe for Tortilla Espanola and other traditional Spanish dishes from my Spanish friend Fernando. He is a great fanatic of traditional Spanish food. According to Fernando, his family has used this recipe for generations.

Can you make Tortilla Espanola in Advance?

Tortilla Espanola can stay refrigerated without losing its flavour; therefore, it can be prepared for later consumption. Also, you can eat the dish while cold. Preparing the dish ahead of time is a great idea to save time, especially if planning a special tapas fiesta with friends or family. Some would say that you can turn Tortilla Espanola into an element for sandwiches or Bocadillos. Here, you place a slice of the omelette between two pieces of baguette. You can try this method and be assured that you will never forget the experience.

A Tortilla Espanola that is prepared ahead of time tastes even more fabulous. You can try this by broiling it as opposed to attempting to flip it. Especially when you live in Spain, you will find yourself eating it many times a week. It is a reliable recipe with a mix of ingredients that meet your preferred tastes.

Steps

1
Done

Heat the oil in a wide pan and fry the potatoes on it for about 5-6 minutes until soft. Now add the onion, season with salt and sauté together for another 10 minutes until the potatoes and onions soften.

2
Done

Meanwhile, beat 8 eggs in a bowl. When the onions and potatoes are tender, transfer them to a bowl with the eggs and mix everything well and leave for a few minutes to rest.

3
Done

Now reduce the heat, add the mixture to the pan in which you baked the onions and potatoes and fry for 4-5 minutes. Pass the spatula over the outer edges so that it does not stick.

4
Done

After 4-5 minutes the bottom side is done but the top side is still runny. We must flip it. Now take a plate and shake the tortilla as in the picture. Now return the runny side to the pan and fry for another 4-5 minutes. Use a spatula so that the edges do not stick to the pan.

5
Done

That's it. The Espanola tortilla is done.

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