This authentic Tortilla Espa&# 195;±ola is a staple of Spanish cuisine, celebrated for its comforting simplicity and rich flavor. The dish features thinly sliced potatoes and onions gently cooked in olive oil until tender, then combined with beaten eggs to create a thick, custardy omelet. The result is a savory pie with a distinct golden-brown crust and a soft, moist interior. It is incredibly versatile, served warm, at room temperature, or cold, making it perfect for tapas, light lunches, or picnics. With just a few humble ingredients, this recipe delivers maximum satisfaction and is a crowd-pleaser for any occasion.
Tortilla Espaola (Spanish Omelet
Description
This authentic Tortilla Espa&# 195;±ola is a staple of Spanish cuisine, celebrated for its comforting simplicity and rich flavor. The dish features thinly sliced potatoes and onions gently cooked in olive oil until tender, then combined with beaten eggs to create a thick, custardy omelet. The result is a savory pie with a distinct golden-brown crust and a soft, moist interior. It is incredibly versatile, served warm, at room temperature, or cold, making it perfect for tapas, light lunches, or picnics. With just a few humble ingredients, this recipe delivers maximum satisfaction and is a crowd-pleaser for any occasion.Ingredients
Directions
-
Peel potatoes and cut into thin, uniform slices.
-
Heat the olive oil in a large nonstick frying pan over medium heat.
-
Add onions to the pan and sauté for 6 to 8 minutes until soft but not brown.
-
Drain the onions in a colander, reserving 2 tablespoons of the cooking oil.
-
Bring a pot of water to a boil and cook the potato slices for 4 to 5 minutes until par-cooked.
-
Drain the potatoes well in the colander.
-
In a large bowl, beat the eggs and season with salt and pepper to taste.
-
Stir the drained onions and potatoes into the egg mixture.
-
Heat the reserved 2 tablespoons of oil in a heavy nonstick skillet or cast iron pan over high heat.
-
Pour the egg and potato mixture into the hot pan.
-
Cook for 2 minutes until the bottom is lightly browned and set.
-
Place the skillet in a preheated 400-degree oven for 20 to 30 minutes, or until the top is set.
-
Remove from oven and let cool slightly.
-
Invert the tortilla onto a round platter to reveal the golden crust.
-
Cut into wedge-shaped slices and serve.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 152.6kcal
- % Daily Value *
- Total Fat 15.1g24%
- Saturated Fat 2.1g11%
- Cholesterol 0.0mg0%
- Sodium 2.0mg1%
- Total Carbohydrate 4.7g2%
- Dietary Fiber 0.8g4%
- Sugars 2.1g
- Protein 0.6g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
In Spain, a "tortilla" refers to this egg-based dish, not the cornmeal flatbread common elsewhere. It is a staple at tapas bars and makes for an easy dinner after celebrating.
For best results, use a nonstick pan to prevent sticking during the flipping or inversion process. Cast iron works well if well-seasoned.
The tortilla can be served warm, at room temperature, or cold. It keeps well in the refrigerator for several days.
