Imagine a dish that captures the heart of Spanish cuisine in a single, golden-crusted masterpiece. The Tortilla a la Española is not just an omelet—it's a cultural experience that transforms humble ingredients into a mouthwatering delicacy. With its crispy exterior, creamy interior, and rich flavor profile, this traditional Spanish potato omelet will transport your taste buds straight to the vibrant streets of Madrid, making every meal an unforgettable celebration of simplicity and taste.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Spanish
Serves: 4 servings
Ingredients
- 4 large eggs
- 2 medium potatoes
- 1 small onion
- Salt to taste
- Olive oil for frying
Instructions
- Wash and peel the potatoes. Slice them thinly into roughly uniform half-moon or circular shapes, approximately 1/8 inch thick.
- Peel and finely chop the onion into small, uniform pieces to ensure even cooking and distribution.
- Heat a generous amount of olive oil in a large non-stick skillet over medium heat. The oil should be deep enough to almost cover the potato slices.
- Carefully add the sliced potatoes and chopped onions to the hot oil. Cook slowly, stirring occasionally, until the potatoes are soft and slightly golden but not crispy, about 10-12 minutes.
- Drain the potatoes and onions in a colander, reserving a small amount of the cooking oil. Let them cool for a few minutes to prevent overcooking the eggs.
- In a large mixing bowl, crack the eggs and whisk them thoroughly. Add salt to taste and mix well.
- Gently fold the cooled potato and onion mixture into the beaten eggs, ensuring even distribution.
- Return the skillet to medium-low heat and add a small amount of reserved olive oil.
- Pour the egg and potato mixture into the skillet, spreading it evenly. Cook slowly without stirring, allowing the bottom to set for about 5-6 minutes.
- When the bottom is golden and the top is still slightly runny, place a large plate over the skillet and carefully flip the tortilla onto the plate.
- Slide the tortilla back into the skillet, uncooked side down, and cook for an additional 3-4 minutes until fully set and golden brown.
- Remove from heat and let rest for a few minutes. Slice into wedges and serve warm or at room temperature.
Tips
- Use starchy potatoes like Yukon Gold for the best texture and consistency
- Slice potatoes uniformly to ensure even cooking
- Cook potatoes in olive oil slowly to develop rich, soft flavor
- Don't rush the cooking process—medium-low heat is key
- The plate-flipping technique requires confidence, so practice makes perfect
- Let the tortilla rest a few minutes after cooking to help it set
- Serve at room temperature for authentic Spanish style
- Optional: Add chorizo or bell peppers for a personalized twist
- Use a non-stick skillet to prevent sticking and ensure easy flipping
- Pair with a crisp Spanish wine or refreshing sangria for a complete experience
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
