How to Make the Perfect Spanish Tortilla Espanola
Spanish · Medium · 50 min · 6 servings
A thick and custardy Spanish omelette layered with slow-cooked potatoes and sweet onions that is equally magnificent hot or at room temperature. It is the cornerstone of Spanish home cooking and a staple of every tapas bar.
Why this recipe works
This Spanish Tortilla Espanola recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 50 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 290 calories with 11g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 500 g waxy potatoes peeled and thinly sliced
- 6 large eggs
- 1 large white onion thinly sliced
- 1 cup olive oil for frying
- 1 tsp salt
- 0.5 tsp black pepper
Step by step instructions
Step 1: Confit the Potatoes and Onions
Heat the olive oil in a medium non-stick pan over low heat. Add the potato slices and onion and cook very slowly for 20 to 25 minutes, stirring gently, until the potatoes are completely tender but not browned.
Step 2: Drain and Mix with Eggs
Using a slotted spoon, transfer the potato and onion mixture to a bowl, reserving the oil. Beat the 6 eggs with salt and pepper, then fold the warm potato mixture into the eggs and let it rest for 5 minutes.
Step 3: Cook the First Side
Return 2 tablespoons of the reserved oil to the pan over medium-low heat. Pour in the egg and potato mixture, pressing it into an even layer. Cook for 6 to 8 minutes until the edges are set but the center is still slightly wobbly.
Step 4: Flip and Finish Cooking
Place a large flat plate over the pan, then confidently flip the tortilla onto the plate. Slide it back into the pan uncooked side down and cook for another 3 to 4 minutes until just set. Rest for 5 minutes before slicing.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- waxy potatoes → sweet potatoes for a slightly sweeter variation
- white onion → leeks for a milder flavor
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Cooking over high heat which turns the eggs rubbery instead of silky and custardy
- Being too timid during the flip which causes the tortilla to fall apart
Nutrition facts
Per serving: 290 calories, 11g protein, 22g carbs, 18g fat, 2g fiber.
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