The Spanish tortilla, or tortilla española, stands as one of Spain’s most beloved dishes. This simple yet sophisticated combination of eggs, potatoes, and onions creates a versatile meal perfect for any time of day. Originally created as a hearty and economical dish in the 18th century, it has evolved into a cornerstone of Spanish cuisine, cherished in homes and restaurants alike.
Ingredients
For the Tortilla Base
- 6 large free-range eggs
- 150g (5 oz) cooked potatoes, sliced
- 1 large onion, sliced
- 30 ml (2 tbsp) milk
- 15 ml (1 tbsp) olive oil
For Seasoning
- Salt and freshly ground black pepper to taste
- Pinch of grated nutmeg
Instructions
Prepare the Vegetables
- Heat olive oil in a medium non-stick frying pan over medium heat
- Add sliced onions and cook for 5-10 minutes until softened and lightly golden
- Incorporate sliced cooked potatoes and warm through for 2-3 minutes
Create the Egg Mixture
- Whisk eggs, milk, salt, pepper, and nutmeg in a bowl until well combined
- Ensure even distribution of seasonings throughout the mixture
Cook the Tortilla
- Pour egg mixture over the warmed vegetables
- Reduce heat to low
- Using a spatula, gently pull cooked edges toward the center while tilting pan to distribute uncooked egg
- Continue cooking until mostly set with minimal liquid remaining on top
- Either flip using a plate or finish under the grill until golden brown
- Slice into wedges before serving
Timing and Nutritional Information
- Prep Time: 10 minutes
- Cooking Time: 20 minutes
- Total Time: 30 minutes
- Servings: 6
Per Serving:
- Calories: 145
- Protein: 9g
- Fat: 10g
- Carbohydrates: 7g
- Fiber: 1g
Tips and Tricks
- Use room temperature eggs for even cooking
- Choose waxy potatoes for better texture retention
- Ensure even potato slice thickness for consistent cooking
- Control heat carefully to prevent burning the bottom
- Allow tortilla to rest for 5 minutes before cutting
- Use a well-seasoned or non-stick pan to prevent sticking
Variations and Substitutions
- Add sautéed red peppers for color and flavor
- Incorporate chopped fresh herbs like parsley or chives
- Use sweet potatoes for a different flavor profile
- Add chorizo for a heartier version
- Include garlic for extra depth
- Substitute plant-based eggs for a vegan version
Common FAQs
Q: Can I use raw potatoes instead of pre-cooked?
A: While traditional recipes use raw potatoes, pre-cooked ones significantly reduce preparation time while maintaining quality.
Q: Why does my tortilla stick to the pan?
A: Ensure adequate oil and proper heat control. Using a non-stick pan helps prevent sticking.
Q: What’s the best way to flip the tortilla?
A: Place a plate over the pan, invert quickly, then slide the tortilla back into the pan uncooked side down.
Q: Can I serve tortilla cold?
A: Yes, Spanish tortilla is delicious both hot and cold, making it perfect for picnics and packed lunches.
Storage and Make-Ahead Tips
- Store refrigerated for up to two days
- Wrap tightly in plastic wrap or aluminum foil
- Can be served cold or gently reheated
- Do not freeze as texture will become watery
- Ideal for make-ahead meals and picnics
- Allow to come to room temperature before serving if refrigerated
