Spanish omelettes (Tortilla Española) are all over Spain. You’ve probably eaten one before. But here’s an authentic Spanish omelette recipe so you can make your own.
The origins of the Spanish omelette recipe are up for debate but there is some evidence the dish was first eaten by 19th-century farmers in Navarra and the Basque Country. The dish is popular in bars and restaurants in every region of Spain.
Despite the simplicity of the tortilla, there are still disagreements in Spain about what ingredients should go in a tortilla Español. In Granada, Murcia and some other parts of Andalucia, the dish only contains oil, eggs, potatoes and a pinch of salt, anything else is just unacceptable. Especially onions, which are a big no-no!
Debates on this can get quite heated. So, when Spanish friends ask you how you make your tortillas, be careful. The wrong answer could get you in trouble!
Elsewhere, onions are added. Yes, I know, it’s confusing. And I have eaten flat tortillas in Zaragoza, giant tortillas in Cadiz and tortillas packed with tender garlic in Catalonia. The Spanish even eat tortilla sandwiches where a slice of Spanish omelette is wedged between two slices of fresh bread with a little freshly grated tomato.
No onions here
We are based in Granada, so this version uses only potato and eggs. Extra flavour is gained by using good olive oil for cooking and seasoning. In Granada, tortilla is a popular tapas dish and is often given free with a drink.
It is s great dish to demonstrate how even the most basic recipe requires a little skill to execute perfectly. Turning the Spanish omelette is something of a ritual and needs to be done with great care. However, there are a couple of ways you can cheat, which are revealed in the recipe card below.
Why are they called tortillas?
Spanish tortillas should not be confused with Mexican tortillas, which are floury flat breads used in wraps. The word tortilla comes from the old Castilian word torta, which means cake or bread cake. The diminutive suffix -illa makes it a little cake. The Spanish gave this name to the omelette. But it was also the Spanish present in the Americas many years ago who gave the Mexican flatbread it’s current name.
Right enough of the history lesson, let’s get down to business.
Authentic Spanish Omelette Recipe
Simple but sublime Spanish classic that anyone can make. What are you waiting for?
Ingredients
- 1 large potato
- 4 eggs
- 4 tablespoons olive oil
- Salt
- Black pepper
Instructions
- Peel and cut the potato into small cubes no bigger than 1 cm.
- Heat 4 tablespoons of olive oil in an 8cm non-stick pan and add the
potatoes. They should be almost covered in oil. - Gently cook the potatoes for 7-8 minutes until soft.
- Meanwhile, break the eggs into a bowl and beat. Then stir in a good pinch of salt and black pepper.
- Strain the potatoes, reserving the cooking oil, then allow to cool a
little before adding to the eggs. - Stir the eggs and potatoes well and leave to stand for a few minutes.
- Add the reserved oil to the pan and heat.
- Pour in the tortilla mixture. Give the pan a quick shake and then leave to cook over a low to medium heat. After about five minutes, the tortilla should be ready to turn. The top will still be slightly runny.
- With great care, put a plate over the pan and turn in one swift
movement trying not to spill any of the excess liquid. - Slide the tortilla back into the pan and cook the other side for about three minutes.
Notes
Slide or turn the Spanish omelette (tortilla Española) onto a chopping board to serve. It is great with Spanish alioli (garlic mayonnaise).
If you don't feel like turning the tortilla onto a plate, you can cheat and finish it under the grill. Or use a double-sided tortilla pan, which are available in Spain.
For larger tortillas adjust the proportions of ingredients and pan size accordingly.
Nutrition Information
Yield 2 Serving Size 1Amount Per Serving Calories 524Total Fat 37gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 28gCholesterol 372mgSodium 448mgCarbohydrates 33gFiber 4gSugar 2gProtein 16g
Content presented on this site is intended for general informational purposes only. Visitors should not use this as a substitute for professional advice. Ibericocina are not registered nutritionists or dieticians.
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