Tortilla Espanola (Spanish Tortilla)

Tortilla Espanola (Spanish Tortilla)

38 Reviews 7 Pics
  • Prep

    35 m
  • Cook

    45 m
  • Ready In

    2 h 20 m
sjmoraes
Recipe by  sjmoraes

“Unlike most omelets, a Spanish tortilla is served at room temperature. It is the classic tapa, prepared all over Spain.”

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Ingredients

Adjust Servings

Original recipe yields 1 tortilla

Directions

  1. Heat 1/2 cup olive oil in a large skillet over medium-low heat. Add half of the potato slices, and cook, stirring occasionally, until just tender, 15 to 20 minutes. When done, remove potatoes to a large bowl, leaving oil in the skillet. Cook the remaining potatoes in the oil until tender, then add to the bowl, leaving oil in the skillet. Gently toss potatoes with salt and pepper to taste.
  2. Meanwhile, heat 2 tablespoons olive oil in a skillet over medium heat. Stir in onion rings, and gently cook until soft and golden brown, about 15 minutes. Spoon onions onto a plate, and allow to cool while the potatoes finish cooking.
  3. Whisk eggs in a large bowl until smooth. Stir in cooled onions, roasted peppers, and serrano ham. Gently fold in cooked potatoes.
  4. Heat the skillet with the reserved oil over low heat. Pour in the egg mixture, and gently cook until the sides have started to set and the bottom has turned golden brown, 8 to 10 minutes. Loosen the tortilla with a spatula if needed, then carefully slide onto a large plate. Turn the skillet upside down and place onto the uncooked side of the tortilla. Turn the skillet right-side-up, and remove the plate. Return the skillet to the stove, and continue cooking until the tortilla has set in the center, about 4 minutes.
  5. Slide the tortilla onto a serving plate and allow to cool to room temperature. Cut into six wedges and sprinkle with parsley to serve.

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Reviews (38)

Rate This Recipe
Esther
141

Esther

I live in Spain and this recipe, although delicious, differs from the classic tortilla espaƱola in the fact that the classic one, the one you get in bars and restaurants does not have the serrano ham and the peppers. I have worked in many kitchens on the Mediterranean side of Spain, and learned there how to make a mean tortilla. There are two ways: with or without onions, and many restaurants offer both. You can cook the potatoes and onions together, in a deep pan, adding a little more oil and draining it when it's done. You know the potatoes are done when they are soft enough to be broken by the weight of the spatula. The tortilla will come out moist and tender if the potatoes are just a bit mushy, but don't mash them.

SobeCook
106

SobeCook

I lived in Barcelona for years and my S.O. is Catalan, so I make tortilla almost once a week to have on hand for snacks (Potatoes, onions, and cheese only). I thought I would offer some tips to make it easier. #1 = less oil. #2 = cook the potatoes and onion together. #3 = Time for the eggs: No need to mix with the others first; just pour the eggs into the pan once the potatoes and onions are cooked. I always grate some manchego or parmesan cheese into it at this point too. #4 = cook on low heat after you add the eggs. #5 = when it is ready to flip over simply place a big plate on top of the pan, hold it in place, flip the pan over, put the pan back on top of the burner, and then slide the tortilla back into the pan. Don't be scared, just do it with gusto! Trust me, you can do it! Sides: It tastes great with a side of cut tomatoes with a drizzle of olive oil and a sprinkle of salt on them paired with a few slices of serrano.

Don
71

Don

I make this but leave it in the skillet after cooking the first side and then broil the other side about 6 inches away from the broiler. It is much easier to handle this way and looks real good in a cast iron skillet. DELICIOUS!

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 477 cal
  • 24%
  • Fat
  • 32.3 g
  • 50%
  • Carbs
  • 35.8 g
  • 12%
  • Protein
  • 12.5 g
  • 25%
  • Cholesterol
  • 224 mg
  • 75%
  • Sodium
  • 488 mg
  • 20%

Based on a 2,000 calorie diet

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