Spanish Omelette Recipe Tortilla Espanola

As someone who’s always on the hunt for the ultimate comfort dish, let me tell you—this Spanish omelette recipe is a game-changer. We’re talking crispy, golden edges and a creamy, melt-in-your-mouth center that makes you feel like you’ve teleported straight to a cozy cafe in Spain. Whether you’re whipping it up for brunch or just need an excuse to indulge in some serious culinary bliss, this tortilla española might just become your new go-to. Let’s get cracking!

The Spanish omelet, or tortilla española, is an excellent dish and one of my favorites: a creamy custard of eggs and potatoes, with fried onions (optional), all set and served in a dish of rich olive oil with a touch of salt and pepper. It is hard to think of a more delicious, simple, and wholesome combination.

Spanish Omelette Recipe Tortilla Espanola Ingredients

• Eggs: Packed with protein and healthy fats, they form the omelette’s base.
• Potatoes: Rich in carbohydrates, they add heartiness and a creamy texture.
• Olive Oil: Provides healthy monounsaturated fats and a rich Mediterranean flavor.
• Onion: Adds subtle sweetness and depth of flavor, enhancing the dish.

Spanish Omelette Recipe Tortilla Espanola Ingredient Quantities

• 4 large eggs
• 3 medium potatoes (about 1 lb or 450g), peeled
• 1 medium onion (optional)
• 1/2 cup (120ml) olive oil
• Salt, to taste
• Pepper, to taste (optional)

How to Make this Spanish Omelette Recipe Tortilla Espanola

1. Potatoes should be sliced very thin. If you’re using onion, slice it the same way. The goal is to ensure that all the ingredients are cut to the same size so that they cook evenly.

2. In a non-stick frying pan, heat the olive oil over medium heat. Once hot, add the sliced potatoes and onions, making sure they are well coated in oil. Cook gently for about 15-20 minutes, stirring occasionally, until the potatoes are tender but not browned.

3. At the same time the potatoes and onions are cooking, break the eggs into a big bowl, add salt and pepper to taste, and beat them gently.

4. When the onions and potatoes have been cooked, use a slotted spoon to transfer them to the bowl of beaten eggs. Allow the mixture to sit for about 5 minutes so the flavors can meld.

5. Pour off the extra oil in the frying pan so that there is just enough to coat the bottom. Put the frying pan back on the heat, set to medium-low.

6. Place the mixture of potatoes, onions, and eggs in the frying pan, spreading it out evenly. Set the pan over low heat, and fry for 5 to 7 minutes, until the edges are just beginning to set, and the bottom is golden brown.

7. To turn over the omelette, put a big plate on top of the pan and gently flip the omelette onto the plate.

8. Return the omelette to the frying pan to cook on the opposite side for 3 to 5 minutes more, or until it is completely set and nicely browned on both sides.

9. Once it is cooked, slide the Spanish omelette onto a serving plate. Allow it to cool for a few minutes before slicing.

10. Enjoy a taste of Spain! The Spanish tortilla is often served at room temperature but can be enjoyed at almost any temperature. It can also easily be sliced into wedges and served as tapas.

Spanish Omelette Recipe Tortilla Espanola Equipment Needed

1. Chef’s knife
2. Cutting board
3. Non-stick frying pan
4. Slotted spoon
5. Mixing bowl
6. Whisk or fork
7. Measuring cup
8. Large plate
9. Serving plate

FAQ

• Q: Can I use a different type of oil for the Spanish omelette?A: For a classic Spanish omelette, we flavor it with olive oil, which gives it a distinct taste, but you can use other oils, too, if you must; just know that the taste will be different.
• Q: How do I know when the potatoes are done?A: The potatoes are finished when they are soft and can be quickly stabbed with a fork, typically after they have simmered away for about 15-20 minutes.
• Q: Is it necessary to include the onion?A. The onion is not required. Some recipes that are considered traditional do include it for an extra bit of flavor, but leaving it out is perfectly acceptable.
• Q: Can I prepare the Spanish omelette ahead of time?A: It is possible to make it ahead of time. Serve it at room temperature or reheat it before serving. It’s flexible and tastes fabulous both ways.
• Q: How should I store leftovers?A: Keep uneaten food in an airtight container. Place it in the fridge for no more than 3 days. Reheat in a pan or the microwave.
• Q: Can I add other ingredients?A: The classic preparation is basic, yet it allows for a range of personalizations: diced bell peppers or crispy chorizo can boost the flavor.
• Q: What is the best way to flip the omelette?A: Use a plate that is a bit larger than the skillet. Cover the skillet, quickly turn the omelette onto the plate, and then slide it back into the pan to finish cooking the other side.

Spanish Omelette Recipe Tortilla Espanola Substitutions and Variations

Eggs: A substitute from plants can be used in place of eggs, and a chickpea flour mixture can also serve as a substitute, to create a vegan option.
Sweet Potatoes: For a different flavor, try using sweet potatoes or zucchini.
Onion: Replace with shallots or leeks for a non-pungent taste.
Sunflower Oil: Prefer to use avocado oil or olive oil.

Pro Tips

1. Uniform Slicing with a Mandoline: For uniformly thin slices, use a mandoline slicer. This ensures even cooking and a consistent texture for each bite of the tortilla.