Tortilla Española (Spanish Potato Omelet)
Local name: Tortilla de patatas
In short: Potatoes and onion cooked slowly in olive oil, then set in beaten eggs to make a thick omelet with a soft center, served warm or at room temperature. It takes about 55 min in total and makes 6 servings.
- Prep
- 20 min
- Cook
- 35 min
- Resting
- 10 min
- Total
- 55 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 265 kcal
Ask for a tortilla in any Spanish bar and you get a thick wedge of potato omelet, served as a tapa, tucked into a bread roll or taken on a picnic. The potatoes are cooked gently in plenty of olive oil until soft, then folded into eggs, which keeps the inside tender and almost creamy. Most home cooks add onion, though some insist on leaving it out. Let the tortilla rest before cutting, because it tastes best warm rather than hot.
Instructions
- Quarter the potatoes lengthwise and slice them 3 mm (1/8 in) thick. Toss the potatoes and onion with 1/2 tsp of the salt in a bowl.
- Heat the oil in a 24 cm (9.5 in) nonstick skillet over medium-low heat. Add the potatoes and onion, so the oil comes about halfway up them.
- Turn the mixture every few minutes for 20 to 25 minutes, until the potatoes are completely tender but have not browned. A slice should break easily when pressed with a spatula.
- Drain the potatoes and onion in a sieve set over a bowl, keeping the oil. Beat the eggs with the remaining salt, fold in the warm potatoes and let the mixture sit for 10 minutes.
- Wipe the pan, add 1 tbsp of the saved oil and heat over medium. Pour in the mixture, spread it flat and cook 4 to 5 minutes, until the edges are set and the base is golden.
- Cover the pan with a flat plate, flip it over, then slide the tortilla back in with another spoonful of oil. Tuck in the edges and cook 3 minutes for a juicy center, or 5 for a firm one.
- Slide the tortilla onto a plate and rest it for 10 minutes before cutting into wedges.
Tips
- Keep the heat low while the potatoes cook. They should poach in the oil, not fry. Strain the leftover oil and keep it in the fridge to cook potatoes again within a week.
- For a runny-centered tortilla jugosa, cook the second side for only 3 minutes and no longer. A pan that is too wide gives a thin tortilla, so stay near 24 cm for 6 eggs.
Questions and answers
Does a Spanish tortilla have onion?
Both versions are common, and Spaniards argue about it. Onion adds sweetness and moisture. If you prefer it without, use the same weight of potato instead.
Can I make tortilla española ahead?
Yes. It keeps in the fridge for 3 days and is good at room temperature, so it suits picnics and lunchboxes. Take it out 30 minutes before serving.
Which potatoes work best for tortilla?
Use waxy or all-purpose potatoes, which hold their shape and turn creamy. Very floury potatoes break down into mash and make the tortilla heavy.
How long does it take to make Tortilla Española (Spanish Potato Omelet)?
About 55 min in total: 20 min of preparation and 35 min of cooking.
How many calories are in Tortilla Española (Spanish Potato Omelet)?
About 265 kcal per serving, with 9 g of protein, 23 g of carbohydrates and 15 g of fat. These values are estimates.
Nutrition per serving
| Calories | 265 kcal |
|---|---|
| Protein | 9 g |
| Carbohydrates | 23 g |
| Fat | 15 g |
| Fiber | 3 g |
| Sugar | 4 g |
| Sodium | 480 mg |
Estimated values, calculated from the ingredients.
