The Tortilla Española or Spanish Tortilla (also referred to as a Spanish Omelet) is a traditional dish in Spain. You can order it at any restaurant for a round of tapas and it’s very simple to make.
- 6 eggs
- 5 cups potatoes
- Olive oil
- Chopped onion (optional)
- Garlic (optional)
Peel and wash the potatoes, cut into thin slices or cubes and season with salt. You can also add finely chopped onion or garlic for seasoning if you’d like. Heat olive oil in pan and fry the potatoes slowly turning as necessary. You should cook them until they are soft, but remove them from the pan before they turn crisp. Drain the excess oil using a colander.
Beat the eggs well and add a pinch of salt and the potatoes. Mix well-the eggs should cover all the potatoes. Heat olive oil in the pan and pour the mixture in. Cook until brown and then flip the omelet (you can use a plate to help you flip).
The omelet can also be made with onion. When adding onion it should be finely chopped and fried with the potatoes.
To make a French omelet, add cheese to the mixture.
If you’re feeling creative, you can add different meats to your omelet. While the traditional Spanish omelet is meatless, occasionally you can find them with chorizo, such as the one pictured above.
*Original recipe taken and adapted from The Best of Spanish and Mediterranean Cuisine, Edara Ediciones, S.L., Cordoba, Spain. July, 2000.