THE ORIGIN
There are many theories about its exact origin, but no real consensus has been reached.
This dish has been made for over 200 years and is hugely popular all over Spain. It is widely considered the most traditional Spanish comfort food.
INGREDIENTS (for a 10” omelet)
- 4-5 medium size firm potatoes (e.g. Yukon)
- 1 small yellow onion
- 1 ½ cup extra-virgin olive oil. Check ours here
- 8 eggs
- Salt
GOOD TO KNOW BEFORE YOU START
There are four basic tips you must consider before buying the
ingredients to get the most satisfactory result possible:
What pan size should I use?
You’ll need a medium size frying pan (10 inches or 24-26 cm in diameter)
How cooked should the egg be in the Spanish omelet?
This is really a matter of taste. Traditionally the egg is kept somewhat runny in the center, however you may experiment to your liking.
Is onion optional?
Yes, definitely! Spanish tortilla purists often leave it out. However, onion gives it moisture and taste! See fun fact below.
PREPARATION
Step 1
Peel and thinly slice potatoes, and onions (and zucchini, if used); it is easiest if you use a mandoline slicer. Meanwhile, heat oil in an 8- or 10-inch nonstick skillet over medium heat. After 3 or 4 minutes, drop in a potato slice. When tiny bubbles appear around its edges, add potatoes, a good pinch of salt. Gently turn mixture in oil with a wooden spoon and adjust heat so oil bubbles lightly.
Step 2
Cook, turning potatoes gently every few minutes, until they are tender when pierced with a small knife (about 15 minutes). Add the onions about 1/3 way through this process as they cook faster than the potatoes. Adjust the heat so the mix does not brown. If potatoes begin to break, they are overdone; stop cooking immediately. While potatoes cook, beat eggs with some salt separately in a large bowl. Egg mix needs to taste slightly on the salty side.
Step 3
Drain potatoes in a colander, reserving oil. Wipe out the skillet. Let the potato mix cool for a few minutes.
Step 4
Gently fold warm, drained potatoes into the beaten eggs in the bowl, taste and adjust for salt and let sit for 10 min.
Step 5
Heat the skillet again over a medium flame for a minute. Add 2 tablespoons of the reserved oil. Then add potato/veggie/egg mix to the skillet. As soon as edges firm up, after a minute or so, reduce heat to medium-low. Cook for about 5 minutes until slightly firm.
Step 6
Insert a rubber spatula all around the edges of the tortilla to make sure it will slide from the pan. The top will still be runny. To turn the tortilla, place a large dinner plate over the pan and flip the pan over, turning the tortilla onto the plate.
Step 7
Add another tablespoon of oil to the skillet, heat again, and slide the tortilla back into the pan, cooked side up, using a rubber spatula to help. Cook for another 5 minutes, at medium heat, then slide from skillet onto a clean plate.
HOW TO SERVE SPANISH OMELET
Serve warm (not hot), or at room temperature. Do not refrigerate (unless for later storage).
Tortilla Española is best served with baguette style bread and salad.
FUN FACT
Purists say that a classic tortilla only contains potatoes, eggs, salt, and great olive oil. However, most people like it with onion.
I also follow my aunt Rosa Maria Balue’s non-traditional special trick. She uses onion and also ½ a zucchini (peeled and very thinly sliced), which she adds to the oil at the same time as the onions.
The zucchini melts into the mix and makes the tortilla very moist without having to keep the eggs too runny. (I do, but many people don’t like runny eggs, so this is a great trick). There are many schools of thought about all of this in Spain and people can argue quite passionately about it!