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.
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. My husband jokes that anything fried is tastier, even a shoe would taste great if you fry it. Correct!
Tapas 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!
How to make 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 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.
- Also, no need to drench the potatoes in a ridiculous amount of oil. We want to shallow 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!
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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.