Spanish Tortilla

Spanish Tortilla

Spanish Tortilla is a classic, comforting dish of gently cooked potatoes and onions bound by fluffy eggs, perfect for any meal. It can be served warm or cold, making it versatile and delightful at any time of day.

Vegetarian

Prep Time

15 min

Cook Time

40 min

Servings

4

The Spanish Tortilla, also known as tortilla española or Spanish omelette, is a traditional tapas dish originating from Spain. This humble yet flavorful dish showcases the natural sweetness of slowly cooked onions and tender potatoes, harmoniously combined with eggs to create a thick, hearty omelet. The technique of cooking the ingredients low and slow preserves their flavors and textures, resulting in a beautifully golden exterior and a tender, slightly wobbly center. Historically, the Spanish Tortilla has been a staple in Spanish households, prized for its simplicity and the ability to be enjoyed both hot and cold. It pairs exceptionally well with crusty bread and fresh ingredients like tomatoes and garlic, enhancing its rustic appeal. This dish is perfect for sharing at gatherings or as a satisfying meal any time of day. To elevate the dining experience, serve slices of the tortilla alongside warm baguette rubbed with garlic and topped with ripe grated tomatoes, a sprinkle of sea salt, and a drizzle of olive oil. This combination beautifully complements the savory flavors of the tortilla and adds a fresh, vibrant contrast on the palate.

Ingredients

  • 1 sliced Onion
  • 4 tbsp Olive Oil
  • 25 g Butter
  • 400 g Potatoes
  • 6 clove Garlic
  • 8 Eggs
  • Handful Parsley
  • 1 Baguette
  • 4 Vine Tomatoes
  • drizzle Olive Oil

Instructions

Place a large non-stick frying pan over low heat. Slowly cook the sliced onion in the olive oil and butter, stirring occasionally, until the onion becomes soft and translucent but not browned—this gentle process should take about 15 minutes, allowing the natural sweetness of the onion to develop. Add the peeled and sliced potatoes to the pan, cover with a lid, and cook for an additional 15 to 20 minutes. Stir occasionally to ensure the potatoes cook evenly and begin to soften without browning; the cover helps steam the potatoes to a tender texture. Once the potatoes are soft and the onions are glossy, crush two of the garlic cloves finely and stir them into the pan, followed immediately by pouring in the beaten eggs. The garlic adds a fragrant note that infuses the dish. Replace the lid and let the tortilla cook gently for about 20 minutes. During this time, the edges and base will develop a golden crust, while the top sets but remains slightly wobbly in the center—a sign the tortilla is ready to turn. To flip the tortilla, carefully slide it onto a large plate, place another plate over it, and invert the whole assembly. Then gently slide the tortilla back into the pan to cook the other side until it is fully set and lightly golden. Once cooked, transfer the tortilla onto a serving plate and scatter with the chopped parsley for a fresh, herbal finish. The tortilla can be enjoyed warm or cold, depending on preference. For a perfect accompaniment, warm the baguette slices, poke holes all over them with a fork, and rub each piece with the remaining garlic cloves. Top generously with grated ripe tomatoes, season with sea salt, and drizzle with olive oil to enhance the rustic flavors and add a refreshing contrast to the rich tortilla.

Quick Info

Prep Time
15 min
Cook Time
40 min
Total Time
55 min
Servings
4

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