Tortilla Espanola: From Tapas Bars to Home Kitchens
About Tortilla Espanola
Tortilla Española, or Spanish omelet, is a beloved dish that has been a staple of Spanish cuisine for centuries. Originating in the 19th century, this hearty and simple dish became popular due to its affordability and nourishing qualities. Traditionally made with eggs, potatoes, onions, and olive oil, it is slowly cooked to achieve a tender, golden texture. Some regional variations include ingredients like chorizo, peppers, or even cheese, but the classic version remains a timeless favorite.
Tapas culture is an essential part of Spanish dining, and tortilla Española is one of its most iconic offerings. Tapas are small plates meant for sharing, encouraging a relaxed and social eating experience. The beauty of tapas lies in their variety, allowing diners to sample multiple flavors and textures in a single meal while enjoying good company
Tortilla Espanola’s versatility
Tortilla Española is incredibly versatile, making it perfect for any meal of the day. It can be enjoyed warm or at room temperature, served as a main course, side dish, or even as a tapa alongside other Spanish specialties like jamón ibérico and manchego cheese. Whether accompanied by a simple salad, crusty bread, or a drizzle of aioli, this dish remains a true reflection of Spain’s culinary heritage—both humble and elegant in its simplicity. During our visit to Madrid we enjoyed a tortilla bocadillo (sandwich with the tortilla espanola inside) prior to the Real Madrid game we attended. It was the perfect pre-match snack and we enjoyed this sandwich more so than the jamon bocadillo!
Beverage pairings
When serving tortilla Española, beverage pairings can enhance the dish’s rich, savory flavors. A crisp Spanish white wine, such as Albariño or Verdejo, provides a refreshing contrast to the creamy eggs and potatoes. For those who prefer red wine, a light-bodied Tempranillo from Rioja complements the dish without overpowering it. Beer lovers might enjoy a cold lager or a Spanish-style pilsner, while a glass of sparkling Cava offers a festive and bubbly pairing for special occasions.
Tortilla Espanola
Ingredients
- 8 eggs
- 5 medium yellow potatoes, peeled and cut in half
- 1/2 yellow onion, roughly chopped
- kosher salt, such as diamond crystal, to taste
- olive oil
Optional Topping 1
- jamon iberico, to top the tortilla
Optional Topping 2
- 1 tomato, or handful of cherry tomatoes, roughly chopped
- 1 tbsp red wine vinegar
- 3 tbsp olive oil
- 1 tsp pepper flakes
Equipment
- 1 medium pot for boiling potatoes
- 1 medium saute pan
- 1 large mixing bowl
- 1 whisk
- 1 spatula
- 1 plate or cutting board larger than the suate pan used to flip the tortilla over
- 2 oven mittens preferably with some dexterity as we will use these to flip over the tortilla
Instructions
- Fill the medium pot with water 2/3 full and add 2 tbsp kosher salt. Heat over high heat and bring to a boil.
Peel the potatoes and cut in half lengthwise.- Once the water is boiling, gently add the potatoes.
- Boil for 15-20 minutes. Larger potatoes will take more time.
- While the potatoes cook, heat the saute pan over medium heat.
- Once warm add the olive oil. Let the oil heat for a minute or two.
Add the chopped onion and season with a pinch of salt.
Cook the onions until soft, but not browned, 5-10 minutes. Manage the heat as needed.
In a large bowl, crack open the eggs and mix with a whisk. Season with a few pinches of salt.
Once the potatoes are done, remove them from the pot of water and onto a cutting board. You can test for doneness by inserting a fork. There should be little resistance through the potato, but the potato should also not fall apart.
Cut the potatoes widthwise into 1/4 inch (1/2 cm) wide slices.
Add the potatoes and onions to the scrambled eggs and stir to incorporate with a spatula.- Place the saute pan back on the stove top and heat over medium heat.
- Add enough olive oil to coat the bottom of the pan with a thin layer.
- Once the olive oil is warm (starts to shimmer), pour the egg, potatoes, and onion mixture into the pan.
- Cook for 5 minutes. Once the edges start to set (turn solid), use the spatula to gently pull the edges from the pan.
Cook for 5 minutes more, a total 10 minutes.- Put on the oven mittens. Once the eggs have mostly cooked through, take the large plate or cutting board and place on top of the saute pan, covering the top completely. Place one hand firmly on top of the plate keeping the plate firmly on top of the saute pan, pick up the saute pan, and flip over onto the plate.
- Pull off the saute pan and place back on the stove top.
- Using the spatula push the tortilla back into the pan and push in the sides.
Cook for another 3-5 minutes.- Remove the tortilla onto a cutting board, cut into 6-8 pieces, and serve.
Optional Topping 1
Top the tortilla espanola with jamon iberico
Optional Topping 2
- In a small bowl, add the olive oil, vinegar, salt, and pepper flakes.
- Whisk for 30-60 seconds until this is mixed well.
- Add the tomatoes and let sit for 5-10 minutes.
- Top the tortilla espanola with the tomato vinegrette
