Tortilla Española
Tortilla española is, alongside paella, Spain's most exported culinary symbol, but unlike paella, which varies enormously by region, the tortilla is almost sacred in its minimalist form: just potatoes, onion, egg and olive oil. Its exact origins are disputed — one story places it during the 19th-century Carlist Wars, as a cheap way to feed many people with few ingredients — but the dish has since become the core of any Spanish meal, served both as a cold tapa and as a warm main course. The defining technique is cooking the potatoes slowly in abundant oil, at low temperature — essentially poaching in oil, not frying — which leaves them soft and translucent, able to bond perfectly with the egg, instead of staying separate crisp pieces. The plate flip, the step that intimidates beginner cooks the most, is what guarantees a thin, even crust on both faces, while the middle stays slightly moist — the sign of a well-made tortilla, as opposed to an overcooked one, firm all the way through.
The potatoes cook slowly, submerged in oil, not fried until crisp
Plenty of oil and low heat essentially poach them, leaving them soft and translucent, not browned
The warm potatoes are mixed into the beaten egg before hitting the pan
The warm starch bonds with the egg from the first second, instead of staying in separate layers
The tortilla is flipped with a plate, not just cooked on one side
Both faces get the same thin, golden crust, while the inside stays creamy, not dry
The heat is turned off while the inside is still a bit runny
Residual heat keeps cooking the tortilla after it's removed, keeping the center moist
Ingredients 4 servings
- 1kg potatoes, peeled and thinly sliced
- 1 onion, thinly sliced
- 500ml olive oil, for cooking
- 6 large eggs
- Salt, to taste
How to make it
- 1COOK THE POTATOES: heat the oil in a large pan over low-medium heat, add the potatoes and onion, cook 20-25 minutes, stirring occasionally, until the potatoes are soft and translucent, without browning.
- 2DRAIN: remove the potatoes and onion with a slotted spoon, let them drain well of oil.
- 3BEAT THE EGGS: beat the eggs in a large bowl, add salt.
- 4COMBINE: add the warm potatoes to the beaten eggs, mix gently, let rest 5 minutes so the flavors meld.
- 5FRY THE FIRST SIDE: heat 2 tablespoons of the reserved oil in a 24cm non-stick pan, pour in the mixture, cook over medium-low heat 4-5 minutes, shaking the pan gently.
- 6FLIP: place a large plate over the pan, flip the tortilla onto the plate, then slide it back into the pan, uncooked side down.
- 7FINISH: cook 3-4 more minutes, until the edges set but the center stays slightly creamy.
- 8SERVE: let rest a few minutes, slice and serve warm or at room temperature.
Nutritional info
per serving (~350 g)
Estimated nutritional values.
Pairs perfectly with
