This Authentic Spanish Tortilla Recipe, the very famous Tortilla española is the most delicious potato omelette, and one of many amazing tapas that the Spanish cuisine is well known for.Great as a brunch or a light dinner, this Spanish tortilla is an absolute treat every single time.
A few basic ingredients like potatoes, eggs, onion and garlic are combined into a most satisfying dish that can be enjoyed pretty much any time of the day. Serve it as a hearty breakfast, brunch, appetizer or a meal on its own; you can never go wrong with a good old tortilla.
What is a Spanish tortilla
Although the term tortilla might create a some sort of confusion, this recipe has nothing to do with the Mexican wrap. It’s probably closer to the Italian fritatta, although usually tortilla is pan-fried rather than baked.I did try once to bake it, but l found that the taste was a tad less appealing, although l guess one may argue it was on the healthier side.
But basically, a spanish tortilla or tortilla de patata is a potato omelette that can have onions and garlic added, as a basic recipe, but anything else that takes your fancy, from bacon, chorizo or veggies.
Are usually appetizers or snacks that are very popular in Spain. Anything (super delicious) of a smaller-size portion could be considered a tapa, and they are usually served as a nibble before lunch or dinner.
Now, imagine what a party you could throw with some delicious tapas! Food like this makes me wish l visited Spain, l would probably eat there until l pop. So much to choose from!
an authentic Spanish tortilla
The very first dishes that come to my mind when l think of the Spanish cuisine are paella and, of course, tortilla. Ah, and anything chorizo. But there are so many other delightful dishes that l should really cook more often.
I had the very first taste of a proper tortilla some years ago when l was living in London. My flatmate, Leticia, a lovely Spanish girl, made a fantastic tortilla and l knew the dish will be my favourite.
A few tips to make the perfect Spanish tortilla every single time
- Make sure the potatoes are cut in thin small cubes, they will fry a lot faster and the omelette will come together nicely.
- You can fry the chopped onion at the same time or separately, but do not fry the garlic at the same time. It will burn quickly and become bitter. Better add it when the potatoes are nearly cooked
- Also, no need to drench the potatoes in a ridiculous amount of oil. We want to shallow fry them, rather than deep fry them
Once the omelette goes in the pan, again, add a tiny amount of oil. It will be tricky to turn it over using a plate if there’s lots of oil, you could end up burning your hands badly.
- And, last, but not least, keep it smaller. It you go for a huge tortilla, the egg might not cook properly in the middle. No one likes raw egg!!!
- Fry it on a low heat, so that it can cook through and keep a nice golden colour, rather than brown.
And that’s it, really, a real Spanish feast from the comfort of your own home. And a cheaper feast too! For a more traditional omelette recipe, how about my World’s Best Vegetarian Omelette? Or perhaps some nice and Healthy Egg Muffin Cups with Kale and Tomatoes?
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Authentic Spanish tortilla recipe | Tortilla española os a delicious potato omelette, one of the very best Spanish tapas. Made with a few simple ingredients like potatoes, eggs, onion and garlic, this is a most satisfying dish that can be served either as a breakfast, appetizer ir a meal of its own.
- 2 large potatoes
- 1 small onion
- 2 garlic cloves
- 4 medium eggs
- 1/4 tsp salt
- a pinch of black pepper
- 2 1/4 tbsp vegetable oil
Peel and cut the potatoes in small and thin cubes. Chop the onion and garlic finely.
In a frying pan, add two tablespoons of oil and fry the potatoes and onion until tender. Add the garlic, fry for a further 30 seconds and remove from the heat.
Transfer the fried potatoes, onion and garlic on a plate lined with kitchen towl so they can cool slightly.
In a bowl, whisk the eggs well with salt and pepper.
Add a quarter of a tablespoon of oil to a non-stick frying pan.
Combine the eggs with the potatoes, onion and garlic and mix well.
Add the mixture to the pan and cook gently on a low heat until the edges become golden. The top won't be set yet.
Shake the pan a bit. Place a plate large enough to cover the pan on top of it and quickly flip the tortilla over.
Cook on the other side until completely set. Use the back of a spoon to press gently over the tortilla so that the middle can be cooked properly.
Seve hot or cold.