Tortilla Española, also known as Spanish omelette or Spanish potato omelette, is a classic and delicious dish from Spain. It’s made with simple ingredients, primarily eggs and potatoes, but it’s the technique and seasoning that make it special. Here’s a traditional recipe for Tortilla Española:
- 4 medium-sized potatoes, preferably a starchy variety like Russet
- 1 medium-sized onion
- 6 large eggs
- Salt, to taste
- Olive oil, for frying (about 1/2 cup)
- Optional: 1/2 cup of diced red or green bell pepper (for added flavor and color)
- Prepare the Potatoes and Onions:
- Peel and thinly slice the potatoes. It’s crucial to make thin, uniform slices for even cooking.
- Peel and finely chop the onion.
- If you’re using bell pepper, dice it into small pieces.
- Fry the Potatoes and Onions:
- Heat the olive oil in a large, non-stick skillet (about 10-12 inches in diameter) over medium heat.
- Add the sliced potatoes to the hot oil, making sure they are evenly spread out. If you’re using bell pepper, add it at this stage.
- Cook the potatoes, stirring occasionally, until they are tender and slightly golden. This can take around 10-15 minutes. Be careful not to brown them too much; you want them soft and just starting to turn golden.
- Once the potatoes are done, remove them from the skillet and drain them on a plate lined with paper towels. Discard excess oil but leave about 2 tablespoons in the skillet.
- Beat the Eggs:
- While the potatoes are cooling, crack the eggs into a large bowl and beat them with a pinch of salt.
- Combine the Potatoes and Eggs:
- Add the cooked potatoes (and bell pepper if used) to the beaten eggs. Mix gently to ensure the potatoes are well coated with the eggs.
- Cook the Tortilla:
- In the same skillet you used for the potatoes, add a bit more olive oil if needed.
- Pour the potato and egg mixture into the skillet, spreading it out evenly.
- Reduce the heat to low and cook the tortilla for about 5-7 minutes. The edges should start to set.
- Flip the Tortilla:
- To flip the tortilla, place a large plate over the skillet.
- Carefully and quickly invert the skillet so that the tortilla ends up on the plate. Be cautious, as the skillet and oil will still be hot.
- Slide the tortilla back into the skillet, uncooked side down.
- Finish Cooking:
- Cook for an additional 5-7 minutes until the tortilla is set and lightly browned on the outside, and the inside is cooked but slightly runny in the center.
- Slide the cooked tortilla onto a serving plate.
- Allow it to cool for a few minutes before slicing it into wedges, like a pie.
- Serve warm or at room temperature as a tapa, appetizer, or even as a main course. Enjoy!
Tortilla Española is incredibly versatile and can be customized with ingredients like chorizo, cheese, or herbs to suit your taste. It’s a staple of Spanish cuisine and is perfect for any meal of the day.