Spanish omelet or Tortilla Espanola is a simple potato recipe dish that can be enjoyed hot or cold, as a starter, main dish or as tapas at a picnic.
Traditional Spanish omelet is made with eggs and potatoes. Some add onion or some more ingredients such as chorizo, tuna or vegetables. It is a pretty simple recipe and when served with bread and salad it is a great option for lunch or dinner!
As a teenager you would never find me in the kitchen cooking or baking. It was not my thing and I guess one of the reasons was that I did not need to cook. My mom would cook for us during the week and my grandmother during weekends (because that was where I would spend weekend after weekend). I never ever had to think about cooking. I remember my mom would sometimes point out that my cousins, who were roughly the same age as I was, would be baking cakes, tarts, etc. and me … Nothing! Imagine that! Nothing at all!
So my first real experience with cooking was an omelet. Yes. I was proud to make cool looking omelets and every time I made one I put cooked spaghetti in it. I really don’t know why, but I figured it looked cool so that was what I would do when making an omelet. My signature omelet.
So basically omelet was the only dish I would cook. OK, there were other dishes like spaghetti with cheese and ketchup + some soups that mom left me instructions how to make them. But it was not real cooking. The spaghetti dish was usually just throwing ingredients together, cooking pasta is not that hard, right? And the soups? Well, most of the time I would just finish them off. Sometimes cooking from scratch was involved. But like I’ve said I really did not need to cook as the food was always on the table.
What I wanted to say was that the omelet was the key to the kitchen door that I happened to open way way after this.
Spanish omelette is a classic dish in Spain and you will find it ready made in any decent supermarket. You can eat it warm or cold, bring it to a picnic or any family gathering. It will always go down well.
Potato omelet is simple to make yet so delicious. The omelet I made contains onion as well but the original version is just potatoes and eggs. That is it!
How to make this authentic Tortilla Espanola you ask?
Well, it is a pretty straight forward recipe:
Choose any potatoes you like. I probably should recommend some but have no idea myself. Just select the ones that don’t get mushy quick. Here in Spain I usually get potatoes from our local market and they don’t say which ones they are. In Spanish omelette recipes the potatoes are cooked right in the pan, but what I like to do is parboil them first. It speeds up the cooking process which is always a plus!
I find the authentic Spanish Omelet a bit boring with only potatoes and eggs, so I add onion in it. Dice it and saute for a while until nice golden. This is when the parboiled potatoes come in.
Finally you will pour the egg mixture over and let it cook. At one point you will need to flip over the omelet. Don’t worry. It’s not that hard! Have a look at the recipe for detailed instructions. By the way you can also use a chopping board. But it has to be larger than your frying pan. What I like to do is covering the chopping board in tin foil because sometimes the eggs are not 100% set. This way it saves me time cleaning the board – sometimes I just don’t want to go through a pile of dishes so I choose the easier option.
All those above mentioned ingredients create a mouthwatering Spanish dish – Tortilla Espanola! If you haven’t tasted it yet, don’t wait until visiting Spain! Make your own one at home!
Spanish Omelet or Tortilla Española is a simple potato recipe dish that can be enjoyed hot or cold, as a starter, main dish or as tapas at a picnic.
- 1.3 lbs Potatoes (600g)
- 4 Large Eggs
- 1 Medium Onion
- Pinch of Salt to taste
- 5 tbsp Olive Oil
- A Few Sprigs of Fresh Flat Leaf Parsley (Optional)
- Take a medium sauce pan, add water, salt and bring it to the boil.
- Wash, peel and cut the potatoes (cut into slices or dice). Add to the water and parboil them for 5-7 minutes.
- Meanwhile: Peel and dice the onion. Heat up 2 table spoons of olive oil in a frying pan (bottom of the pan should be about 20cm in diameter) and add the onion. Sauté for about 5 minutes.
- Now drain the potatoes (make sure you don’t overcook them – they should be cooked partially only to speed up the process) and add them to the pan. Cook for about 10 minutes, mixing (or tossing) occasionally.
- Meanwhile: Break the eggs into a bowl and whisk them with a fork. Add a pinch of salt and finely chopped parsley.
- Once the potatoes are cooked, add some more oil, pour over the beaten eggs and reduce the heat to the lowest temperature.
- Cook slowly until the omelet is set. Now it is time to turn it over. For this, use a plate (cover the pan with the plate, holding both turn the pan over. Transfer the omelette back onto the pan) add some more olive oil and cook for a further 3-5 minutes.
- Serve with a slice of bread and salad.
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