Tortilla Española
A classic Spanish omelet made with thinly sliced potatoes and onions slowly cooked in olive oil, then bound with eggs.
Origin & history
The tortilla española, or tortilla de patatas, emerged in the early 19th century. It is a quintessential Spanish dish, often attributed to the Carlist Wars as a simple, nutritious way to feed soldiers using readily available ingredients.
Ingredients
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The method
Step by step
- 01
Confit Potatoes
25 minHeat olive oil in a pan. Add potatoes and onions. Cook gently until the potatoes are tender but not browned. Drain the oil, reserving it for other uses.
The potatoes should be poached in oil, not fried crispy.
- 02
Combine
10 minMix the warm potatoes and onions with the beaten eggs. Season with salt. Let the mixture sit for 10 minutes so the potatoes absorb the egg.
This resting period is crucial for texture.
- 03
Cook
10 minPour the mixture into a non-stick pan. Cook over medium heat until the edges set. Flip using a plate and cook the other side until golden.
Use a large flat plate to flip the tortilla safely.
Chef tips
- — Use waxy potatoes that hold their shape.
- — Don't overcook the center; it should be slightly creamy.
Common mistakes
- — Burning the potatoes.
- — Flipping too early before the edges set.
Substitutions
- Olive oil → Vegetable oilOlive oil is traditional, but any neutral oil works.
Storage & serving
Keeps well in the fridge for 2 days; best served at room temperature.
Serve at room temperature as a tapa or main.
Food safety
Ensure eggs are cooked through. Use caution when flipping hot oil/egg mixture.
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