🥔 Spanish Tortilla Recipe | Traditional Tortilla Española Made Easy
Simple, hearty, and bursting with rustic Spanish flavor, the Spanish Tortilla, also known as Tortilla Española, is a traditional potato and egg omelette that's perfect for breakfast, lunch, tapas, or even a light dinner. This dish is a staple in Spanish homes and now, it can be a favorite in yours too!
📝 Ingredients
- 4 medium potatoes (Yukon Gold or Russet), peeled and thinly sliced
- 1 medium onion, thinly sliced (optional but traditional)
- 6 large eggs
- 1/2 cup olive oil (for frying)
- Salt to taste
- Fresh parsley for garnish (optional)
🍳 Instructions
Step 1: Cook the Potatoes and Onions
- Heat olive oil in a nonstick or cast-iron skillet over medium heat.
- Add sliced potatoes and onions. Cook gently (don’t brown) for 10–12 minutes, stirring occasionally until soft and tender.
- Drain and reserve the oil. Let the potatoes cool slightly.
Step 2: Prepare the Egg Mixture
- In a large bowl, beat the eggs with a pinch of salt.
- Add the cooked potatoes and onions to the eggs. Let the mixture rest for 5 minutes to absorb flavor.
Step 3: Cook the Tortilla
- Heat 2 tbsp of the reserved oil in a skillet over medium heat.
- Pour in the egg and potato mixture, spreading it evenly.
- Cook on low-medium heat for 5–6 minutes until the bottom is golden and set.
- Flip the tortilla using a plate: place a large plate over the pan, invert it, then slide the tortilla back into the skillet to cook the other side for another 4–5 minutes.
Step 4: Rest and Serve
- Let it cool slightly before slicing.
- Serve warm or at room temperature, garnished with chopped parsley.
🍽️ Serving Suggestions
- Serve with crusty bread, aioli, or a green salad.
- Perfect as part of a tapas spread, packed lunch, or picnic dish.
- Try it with a glass of Spanish Rioja or sparkling water with lemon.
🧊 Storage Tips
- Fridge: Store in an airtight container for up to 3 days.
- Best Served: At room temperature — perfect for make-ahead meals.
- Reheat: Gently warm slices in a pan or enjoy cold!
🔄 Recipe Variations
- With Chorizo: Add diced Spanish chorizo for a meaty twist.
- Vegan: Use chickpea flour and water mixture to replace eggs.
- Herb-Infused: Add thyme, parsley, or smoked paprika for extra flavor.
- Cheesy: Mix in grated Manchego or cheddar before cooking.
🔍 FAQ: Spanish Tortilla
Q: What's the difference between a Spanish tortilla and a Mexican tortilla?
A: Spanish tortilla is a potato-and-egg omelette, while Mexican tortillas are flatbreads made from corn or flour.
Q: Can I skip the onion?
A: Yes. Many Spaniards debate this—con cebolla (with onion) or sin cebolla (without onion) is a matter of personal taste!
Q: How do I flip the tortilla safely?
A: Use a plate slightly larger than the pan. Place it over the skillet, invert the tortilla onto the plate, then slide it back in to cook the other side.
🌟 Pro Tip:
Letting the egg and potato mixture rest before cooking helps the flavors blend and makes the texture more cohesive and creamy.
📢 Share Your Tortilla!
Tried this recipe? Snap a pic and tag @monzoorskitchen on Instagram or Pinterest using #SpanishTortillaLove for a chance to be featured!
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