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Classic Spanish Potato and Onion Omelette (Tortilla Española)
Tortilla Española, also known as Tortilla de Patatas or Spanish Potato Omelette, is a dish that’s as simple as it is satisfying. This iconic Spanish recipe, with its rich, velvety texture and comforting flavor, has been a staple of Spanish cuisine for centuries. Whether you’re enjoying it as a light meal, a tapa, or part of a larger spread, Tortilla Española is sure to impress with its balance of crispy potatoes, sweet onions, and a soft, tender egg base.
What is Tortilla Española?
Tortilla Española is not your typical omelette. This Spanish Potato and Onion Omelette is a thick, hearty dish made by slowly cooking potatoes and onions in olive oil, then binding them together with eggs to create a thick, savory omelette. Unlike a French omelette, which is light and fluffy, Tortilla Española has a dense, substantial texture. It’s typically served at room temperature or slightly chilled, making it a versatile dish that can be enjoyed for breakfast, lunch, or dinner.
Why You’ll Love Tortilla Española
- Comforting and Hearty: The combination of tender potatoes, sweet onions, and eggs creates a satisfying, comforting meal that can be enjoyed any time of day.
- Versatile: It can be eaten warm or cold, making it perfect for breakfast, lunch, or dinner. It also makes a great appetizer or tapa to serve at gatherings.
- Simple Ingredients, Big Flavor: Despite using a handful of simple ingredients, Tortilla Española is rich in flavor, thanks to the olive oil used for cooking the potatoes and onions and the savory, custard-like texture of the eggs.
- Easy to Make: While it takes some time to cook the potatoes properly, the recipe is straightforward and perfect for beginner cooks looking to explore Spanish cuisine.
Ingredients for Classic Tortilla Española
- 4 large potatoes, peeled and thinly sliced (Yukon Gold or other waxy potatoes work best)
- 1 medium onion, finely chopped (optional, but it adds sweetness)
- 6 large eggs
- 1/2 cup olive oil (preferably extra virgin)
- Salt and pepper, to taste
- Fresh parsley (optional, for garnish)
How to Make Classic Spanish Tortilla Española
Step 1: Prepare the Potatoes and Onions
- Slice the potatoes: Peel the potatoes and slice them thinly, about 1/8-inch thick. You can also slice them into half-moons or rounds, depending on your preference.
- Chop the onion: Peel and finely chop the onion. While not all recipes include onion, it adds a subtle sweetness that complements the potatoes perfectly.
Step 2: Cook the Potatoes and Onions
- Heat the oil: In a large frying pan or skillet (preferably non-stick), heat the olive oil over medium heat. The oil should be enough to submerge the potatoes—don’t skimp on it, as the potatoes need to gently fry in the oil for the best texture.
- Fry the potatoes and onions: Add the sliced potatoes and chopped onions to the pan. Season with a pinch of salt and pepper. Cook them slowly, stirring occasionally to prevent them from sticking. The goal is not to brown the potatoes, but to gently cook them in the oil until they are soft and tender, which will take about 20-25 minutes. The potatoes should be fully cooked but not falling apart.
- Drain the potatoes and onions: Once the potatoes are soft, use a slotted spoon to remove them from the oil and place them on a plate lined with paper towels to drain any excess oil. Reserve the oil for cooking the omelette.
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