Spanish Tortilla (Omelette) Recipe
Introduction
Spanish Tortilla, also known as a Spanish omelette, is a simple yet satisfying dish made with potatoes, onions, and eggs. It’s perfect for any meal and can be enjoyed warm or at room temperature. This classic recipe offers a delicious taste of Spain right in your own kitchen.
Ingredients
- 750 g (1.5 lb) potatoes, peeled and cut into 0.5 cm (1/5″) thick slices
- 1 onion, sliced
- 1/2 cup (125 ml) olive oil
- 8 eggs
- Salt and pepper, to taste
- Fresh parsley, for garnish
Instructions
- Step 1: Heat the olive oil in a non-stick frying pan over medium heat. Add the sliced onion and potatoes, then cover with a lid. Cook gently for about 20 minutes, turning the potatoes 3 or 4 times with a spatula until they are soft and cooked through. Reduce heat if the potatoes start to sizzle and brown.
- Step 2: While the potatoes are cooking, whisk the eggs in a bowl and season with salt and pepper.
- Step 3: Using a slotted spoon, remove the cooked potatoes and onions from the pan and place them in a colander to drain excess oil.
- Step 4: Pour out most of the oil from the pan, leaving about 1 1/2 to 2 tablespoons.
- Step 5: Turn the stove up to medium-high heat and preheat your grill or broiler to high.
- Step 6: Return the potatoes and onions to the pan, then pour the beaten eggs over them. Cook for about 5 minutes until the underside of the tortilla is light golden.
- Step 7: If the center is still slightly runny, place the pan under the grill or broiler for a couple of minutes until the tortilla is just set in the middle.
- Step 8: Remove the tortilla from heat, let it rest for a few minutes. Then, place a serving platter on top of the pan and carefully flip it over to turn the tortilla out onto the platter.
- Step 9: Serve warm or at room temperature, garnished with fresh parsley. It’s great as a main dish or as part of a tapas spread.
Tips & Variations
- Use a mix of white and sweet potatoes for a different flavor profile.
- Try adding finely chopped red bell pepper or herbs like thyme or rosemary for extra aroma.
- Cook the onions separately if you prefer them caramelized and sweeter.
- For a fluffier tortilla, beat the eggs a little longer to incorporate more air.
Storage
Store leftover Spanish tortilla in an airtight container in the refrigerator for up to 3 days. Reheat gently in a low oven or microwave until warmed through. It also tastes great cold, making it a good choice for packed lunches.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular frying oil instead of olive oil?
Yes, but using olive oil gives the tortilla its authentic flavor and a richer taste, so it’s recommended if available.
How do I prevent the tortilla from sticking to the pan?
Use a good quality non-stick pan and enough oil for cooking. Allow the oil to heat properly before adding the potatoes and ensure the pan is not overheated to avoid burning.
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Spanish Tortilla (Omelette) Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This classic Spanish Tortilla, also known as a Spanish omelette, combines tender slices of potatoes and sweet onions gently stewed in olive oil, then bound together with fluffy eggs and lightly cooked to golden perfection. Traditionally served warm or at room temperature, it makes a perfect tapa or light meal bursting with authentic Mediterranean flavors.
Ingredients
Vegetables
- 750 g / 1.5 lb potatoes, peeled and cut into 0.5 cm / 1/5″ thick slices
- 1 onion, sliced
Other Ingredients
- 1/2 cup / 125 ml olive oil
- 8 eggs
- Salt and pepper, to taste
- Fresh parsley, for garnish
Instructions
- Heat and stew potatoes and onion: Heat the olive oil in a non-stick frying pan over medium heat. Add the sliced onion and potatoes, then cover with a lid. Gently stew the potatoes for about 20 minutes, occasionally turning them 3 to 4 times with an egg flip, until the potatoes are soft and thoroughly cooked. Lower the heat if the potatoes begin to sizzle or brown.
- Whisk eggs: While the potatoes cook, whisk the eggs in a large bowl and season them with salt and pepper.
- Drain potatoes and onion: Once the potatoes and onions are cooked, remove them from the pan using a slotted spoon and place them into a colander to drain excess oil.
- Reduce oil in pan: Pour out most of the remaining oil from the skillet, leaving about 1 1/2 to 2 tablespoons behind to cook the omelette.
- Prepare for omelette cooking: Increase the stove heat to medium-high, and preheat the grill/broiler to high.
- Combine and cook: Return the drained potatoes and onions to the skillet. Pour the whisked eggs evenly over the top. Cook on the stove for about 5 minutes or until the underside turns a light golden color.
- Finish under grill: If the center of the omelette is still uncooked, place the skillet under the grill/broiler for 2 to 3 minutes until the center is just set.
- Rest and flip: Remove the skillet from heat and let the omelette rest for a few minutes. Then, place a serving platter over the pan and carefully flip to turn the tortilla out upside down onto the platter.
- Serve: Garnish with fresh parsley and serve the Spanish tortilla warm or at room temperature. It pairs wonderfully as part of a tapas spread.
- Enjoy: Enjoy this traditional Spanish delicacy with friends and family!
Notes
- Use a non-stick frying pan to prevent the tortilla from sticking during cooking and flipping.
- Adjust the heat carefully to avoid browning the potatoes too much during stewing.
- The tortilla is best served warm but can also be eaten at room temperature.
- For an authentic flavor, use good quality extra virgin olive oil.
- The flipping step can be tricky; using a large plate to invert helps ensure a smooth turn-out.
- Fresh parsley adds a vibrant garnish and subtle freshness but can be omitted if not preferred.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Egg Dishes
- Method: Stovetop
- Cuisine: Spanish
Keywords: Spanish Tortilla, Spanish Omelette, Potato Omelette, Tapas, Traditional Spanish Recipe, Olive Oil, Onion, Egg Dish, Mediterranean
