Spanish Tortilla (Recipe)
We’re diving into the heart of Spanish cuisine with a classic recipe that’s as comforting as it is delicious: the Spanish Tortilla. This traditional Spanish omelette, made with simple ingredients like potatoes, onions, and eggs, is a staple in Spanish households and tapas bars alike.
Chef Leevan had this for the first time during a 2016 Spain trip and it’s been one of his go-to’s ever since. He loves the simplicity and heartiness of this dish and the flavor it packs for such humble ingredients. Let’s roll up our sleeves and get started on creating this timeless dish!
Ingredients
1 large Russet or Large Yukon Gold potato
1 medium yellow onion
6 whole eggs
Cooking oil (to cook potatoes/onions)
Olive Oil (to cook omelette)
Salt and Pepper
Instructions
Prepare the Ingredients: Start by peeling your potato and cutting it in half lengthwise. Slice each half into 1/4" pieces. Next, peel and cut your onion into 1/4" slices.
Cook the Potatoes and Onions: Heat a pot with enough cooking oil to submerge the potatoes and onions. When the oil reaches around 300°F, add the sliced potatoes and onions. Cook them gently over low-medium heat until the potatoes are softened. A little color is fine, but avoid browning.
Prepare the Eggs: Crack the eggs into a mixing bowl, season with salt and pepper, and whisk until well combined.
Combine Ingredients: Once the potatoes and onions are cooked, strain them and reserve the cooking oil. Transfer the mixture into a bowl, season with salt, and mix well. Taste to ensure it’s seasoned properly. Add the potato and onion mixture into the eggs, and gently mix until fully incorporated.
Cook the Tortilla: Heat a small or medium nonstick pan over medium heat with olive oil and a bit of the reserved oil from cooking the potatoes and onions for added flavor. When hot, pour in the egg mixture, filling the pan a little more than halfway. Lower the heat and stir the mixture at the bottom and sides to prevent overcooking. Continue to cook gently over low heat until the eggs are set and ready to flip.
Flip and Shape the Tortilla: Lightly wet a plate (to prevent sticking) and place it on top of the pan. With a firm hand, flip the pan over in one motion. Add a bit more olive oil back into the pan and slide the tortilla back in. Cook gently, using a spatula to shape the sides into a round form. Swirl the pan to maintain the shape, flip again if necessary, and gently heat.
Final Touches: The inside should be slightly runny and moist. You can lightly press the center of the tortilla after the first flip to gauge its softness; it shouldn’t be too firm. Once you’re satisfied with the consistency and shape, your Spanish Tortilla is ready to serve.
And there you have it—a beautifully crafted Spanish Tortilla that’s sure to become a favorite in your household. This versatile dish can be enjoyed warm or at room temperature, making it perfect for any meal of the day.
Serve it as a main course, a side dish, or even as part of a tapas spread when entertaining guests. Thank you for joining us in making this classic dish—Buen Provecho!