Tortilla Española Recipe (Spanish Omelette)
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The traditional Tortilla Española is made with a lot of oil, and I do mean a lot. So this recipe will cut down on the oil, while still giving you a tasty breakfast dish you’ll make again and again.
That said, you can’t exactly be shy with the oil either. You may have to add it a few times, so just keep an eye on your skillet and add as needed.
What Is A Tortilla Española?
Think of it as a frittata filled with onions and potatoes. The potatoes and onions create a large part of it creating a kind of a “layered” effect. It’s a traditional Spanish dish that you can get in almost any restaurant here in Spain.
But it isn’t usually served for breakfast here. It’s most often served as tapas, picnic food, or a light dinner. Spaniards love a sweeter breakfast, much like the Italians. They like their sweet pastries and coffee instead. But in the States, this is absolutely perfect for a hearty breakfast.
About The Potatoes
Traditionally, Yukon Gold potatoes are used in this dish. They seem to hold up the best for something like this. Can you use different potatoes? Of course. But you’ll get the best results from Yukon Gold.
About The Onions
It’s worth mentioning here that the traditional version of this dish is made with yellow onions. But being that I’m currently at my Airbnb in Spain and don’t have easy access to a grocery store, I’m using what I have, which is red/purple onions. Use whichever one you prefer to use or have on hand. Red onions are simply a bit sweeter than yellow onions. But I think they did a good job in this dish.
Recipe Tips
- Use a smaller skillet to maintain the traditional thickness of the tortilla.
- It’s critical to remember that you have to cook your potato and onion mixture properly. You want them to be soft, but you don’t want them to be crispy. They need to be fully cooked and cooled before you add the eggs to them.
Recipe Variations And Additions
If you want to add something more to this recipe, try any of these:
- A good quality chorizo (no sugar added)
- Veggies such as spinach or bell peppers
- Bacon bits (definitely not Spanish, but works great for an American version of this.)
- Add a dash of smoked paprika to the egg mixture with the salt and pepper.
What To Serve With Tortilla Española
If you want to round out the meal, try having any of these with a slice or two.
- Aioli
- Fresh bread
- A simple tomato salad
- A side of your favorite breakfast meat
About The Ingredients
(Print recipe below from recipe card)
Yukon Gold or Russet potatoes – Peeled and thinly sliced (about ⅛-inch)
Small yellow onion – Peeled and thinly sliced.
Eggs
Extra-virgin olive oil – Preferably Spanish if you can get it.
Salt
Freshly ground black pepper
How To Make A Tortilla Española
Gather your ingredients.
Peel and thinly slice the potatoes into uniform slices to ensure even cooking. Thinly slice the onion as well.
Heat the olive oil in a small non-stick skillet (about 6-8 inches) over medium heat. When the oil is hot but not smoking, add the sliced potatoes and onion. The oil should generously cover the potatoes and onions.
Cook the potatoes and onion slowly over medium heat, stirring occasionally, for about 10-15 minutes, or until the potatoes are tender but not browned. The potatoes should be soft enough to break apart with a spatula.
Once the potatoes and onion are cooked, use a slotted spoon to transfer them to a bowl, leaving the oil in the skillet. Allow them to cool slightly. Reserve the oil in the skillet for later use.
Crack the eggs into a separate bowl. Add the sea salt and black pepper, then beat the eggs until they are well combined.
Pour the beaten eggs over the cooled potatoes and onion. Gently mix to coat the potatoes and onion with the eggs.
Reheat a couple of tablespoons of olive oil (or use any oil that was leftover with the onions and potatoes) in the same skillet over medium heat. Pour the egg, potato, and onion mixture back into the skillet, spreading it out evenly with a spatula.
Reduce the heat to medium-low and cook for about 4-6 minutes, or until the edges are set and the center is still slightly runny.
To flip the tortilla, place a small plate over the skillet. Carefully invert the skillet so the tortilla falls onto the plate.
Add a little extra oil if needed to the pan, then slide the tortilla back into the skillet with the uncooked side down. Cook for another 3-4 minutes, or until the tortilla is fully set and lightly golden on both sides.
Slide the Tortilla Española onto a serving plate and let it cool slightly. Slice into wedges and serve warm or at room temperature.
Storage
Store any leftovers in an airtight container and keep them in the fridge for up to 3 days.
Freezing
It’s best to freeze this in cut pieces. So once sliced (and fully cooled), wrap the pieces individually and store them in the freezer for up to 3 months.
Reheating
If frozen, thaw in the fridge overnight.
While you can certainly eat this cold, it can be reheated in the oven or in a microwave. I don’t recommend reheating in a skillet because you risk burning the outside.
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Tortilla Española Recipe (Spanish Omelette)
Ingredients
- 1 medium Yukon Gold potatoes (peeled and thinly sliced about ⅛-inch thick – You can also use Russet potatoes)
- ½ small yellow onion (thinly sliced)
- 6 large eggs
- ¼ cup extra virgin olive oil
- ½ tsp. salt
- ¼ tsp. ground black pepper
Instructions
- Gather your ingredients.
- Peel and thinly slice the potatoes into uniform slices to ensure even cooking. Thinly slice the onion as well.
- Heat the olive oil in a small non-stick skillet (about 6-8 inches) over medium heat. When the oil is hot but not smoking, add the sliced potatoes and onion. The oil should generously cover the potatoes and onions.
- Cook the potatoes and onion slowly over medium heat, stirring occasionally, for about 10-15 minutes, or until the potatoes are tender but not browned. The potatoes should be soft enough to break apart with a spatula.Once the potatoes and onion are cooked, use a slotted spoon to transfer them to a bowl, leaving the oil in the skillet. Allow them to cool slightly. Reserve the oil in the skillet for later use.
- Crack the eggs into a separate bowl. Add the sea salt and black pepper, then beat the eggs until they are well combined.
- Pour the beaten eggs over the cooled potatoes and onion. Gently mix to coat the potatoes and onion with the eggs.
- Reheat a couple of tablespoons of olive oil (or use any oil that was leftover with the onions and potatoes) in the same skillet over medium heat. Pour the egg, potato, and onion mixture back into the skillet, spreading it out evenly with a spatula.
- Reduce the heat to medium-low and cook for about 4-6 minutes, or until the edges are set and the center is still slightly runny.
- To flip the tortilla, place a small plate over the skillet. Carefully invert the skillet so the tortilla falls onto the plate.Add a little extra oil if needed to the pan, then slide the tortilla back into the skillet with the uncooked side down. Cook for another 3-4 minutes, or until the tortilla is fully set and lightly golden on both sides.
- Slide the Tortilla Española onto a serving plate and let it cool slightly. Slice into wedges and serve warm or at room temperature.
Notes
Nutrition
