A tortilla espanola is a classic tapa that can be found at any tapa restaurant and honestly, it’s the best omelette you will ever eat. That means a lot coming from me because I am not a huge fan of omelettes or breakfast food in general. Give me a steak with fries for breakfast and I am the happiest person in the world. Offer me something off the breakfast menu and I’ll pass and wait for lunch. When I was a kid I would sleep enough to skip breakfast and wake up right before lunch. But not for this tortilla! It’s the perfect recipe for breakfast, lunch, or dinner!
What is so special about this tortilla?
A tortilla espanola is traditionally a very thick omelette with an abundance of onions and potatoes layered inside. Normally, an omelette is thin and folded in half. This tortilla is like a slice of cake. The potatoes and onions are boiled to perfection in olive oil allowing them to melt in your mouth with every bite.
How do you make a tortilla espanola (spanish omelette)
Cook your potatoes and onions: The key to this omelette is in the thinness of your potatoes and onions. For this recipe, I love to break out my mandoline and slice them both about 1/8th of an inch thick. Next, you are going to add them to a pot and add your olive oil. Bring the olive oil to a simmer, and allow the potatoes and onions to slowly cook for about 25 minutes. They will become soft and soak up the flavor of the olive oil .
Scramble your eggs: While your potatoes and onions are simmering, scramble 8 large eggs and set aside.
Drain your onions and potatoes and combine with your eggs: Once your onions and potatoes are done, use a strainer to drain out the oil. Save the oil to cook your tortilla. Once strained, add the onions and potatoes to the scrambled eggs and add salt. Stir to combine.
Cook your tortilla: In a large frying/sautee pan, heat 1 tablespoon of the olive oil you drained over medium-low heat. Once hot, add your egg, potato, and onion mixture, evenly spreading out throughout the pan. Cook for 8-10 minutes until you are able to run a spatula along the border of the pan. Flip the tortilla by placing a large plate on top of the pan, and turn upside. Slide the tortilla back into the pan and cook for another 8-10 minutes. Both sides should be slightly browned. Serve and enjoy!
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Tortilla Espanola (Spanish Omelette)
Ingredients
- 8 eggs
- 1.5 lbs of potatoes sliced
- 2 cups of onion sliced
- 2 ½ cup of olive oil
- 1 tsp of salt
Instructions
- Using a mandoline or knife, slice the potatoes and onions about 1/8th of an inch thick.
- Add them to a pot and add your olive oil.
- Over medium heat, bring the olive oil to a simmer, and allow the potatoes and onions to slowly cook for about 25 minutes. They will become soft and soak up the flavor of the olive oil .
- While your potatoes and onions are simmering, scramble 8 large eggs and set aside.
- Once your onions and potatoes are done, use a strainer to drain out the oil. Save the oil to cook your tortilla.
- Once strained, add the onions and potatoes to the scrambled eggs and add salt. Stir to combine.
- In a large frying/sautee pan, heat 1 tablespoon of the olive oil you drained over medium-low heat. Once hot, add your egg, potato, and onion mixture, evenly spreading out throughout the pan. Cook for 8-10 minutes until you are able to run a spatula along the border of the pan and can slightly lift the edge of the tortilla up. Flip the tortilla by placing a large plate on top of the pan, and turn upside down. Slide the tortilla back into the pan and cook for another 8-10 minutes. Both sides should be slightly browned.
- Serve and enjoy!
