Golden, tender layers of potato and sweet onion folded into eggs create a comforting meal that feels like a warm hug. This classic Spanish Tortilla relies on simple pantry staples to build deep, savory flavors without any fuss. I remember learning to flip this dish with my sister Chloe, laughing nervously as we hoped the eggs would hold together. It is the perfect recipe to master when you want a versatile Spanish Omelette Recipe that works for breakfast, lunch, or a light dinner.
Why You'll Love This
- Pantry-Friendly: You likely already have the potatoes, onions, and eggs needed to make this right now.
- Versatile Serving: It tastes wonderful warm from the pan or at room temperature, making it ideal for meal prep.
- Authentic Feel: This method captures the texture of an Authentic Spanish Omelette with tender, oil-poached potatoes.
Ingredients
This Spanish Tortilla comes together with just a handful of humble ingredients that transform into something special. A classic Tortilla Espanola Recipe relies on the quality of the olive oil and fresh eggs for its rich taste.
The full Spanish Tortilla instructions are right in the card below.
Main Ingredients
- Yukon Gold Potatoes: Their waxy texture holds up well during poaching without turning to mush.
- Yellow Onion: Adds a necessary sweetness that balances the savory eggs.
- Extra Virgin Olive Oil: Essential for poaching the vegetables and adding rich flavor.
- Eggs: The binder that creates the creamy, custard-like interior.
- Kosher Salt: Crucial for bringing out the natural flavors of the potato.
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Optional Extras
You can add a pinch of sweet Spanish paprika for a subtle smoky note and deeper color. This simple addition is common in some Spanish Tapas Recipes to give the dish a little extra warmth.
How to Make Spanish Tortilla (Step-by-Step)
This guide simplifies the process so you can confidently flip your omelet without stress. We focus on gentle cooking to ensure a Classic Spanish Potato Omelette texture that isn't dry or rubbery.
Slice the Vegetables
Cut the peeled potatoes and onions into uniform ⅛-inch slices using a sharp knife. This ensures they cook evenly and layer smoothly inside the eggs for a compact texture.
Poach the Mixture
Cook the potatoes and onions in the olive oil over low heat for about 20 minutes. This method, rather than frying, ensures the vegetables become tender and creamy when pricked with a fork.
Beat the Eggs
Whisk the eggs, salt, and optional paprika in a large bowl until they are fully combined. This step ensures the seasoning is distributed evenly throughout the Spanish Tortilla.
Combine Ingredients
Remove the potatoes and onions from the oil with a slotted spoon and gently mix them into the beaten eggs. Letting them sit for a moment helps the flavors meld before they hit the pan.
Set the Base
Pour the mixture into the skillet with a little reserved oil and cook for 3 to 4 minutes.
Why do I cook it undisturbed initially? This allows the bottom to brown and set firmly, creating a solid base that makes flipping much easier.
Flip and Finish
Invert the omelet onto a large plate and slide it back into the pan to cook the other side. You will know it is ready when the center feels firm to the touch and the outside is golden.
Tips
Here are a few tricks I have learned to ensure your Spanish Tortilla turns out beautifully every time.
Don't Overcook: Remove while the center is slightly soft $\rightarrow$ prevents a dry Spanish Frittata Potatoes texture.
Slice Evenly: Uniform slices ensure consistent texture $\rightarrow$ check that no piece is thicker than a coin.
Control the Heat: Keep heat low during poaching $\rightarrow$ look for gentle bubbling rather than aggressive frying.
Let it Rest: Resting helps the layers bind $\rightarrow$ notice how clean the slices look when cut.
Use the Right Pan: A nonstick skillet is essential $\rightarrow$ see how the eggs release effortlessly from the sides.
Follow Aliana on Pinterest →Variations
There are endless ways to customize this dish to suit your taste or what you have on hand. You might try adding diced bell peppers or chorizo for a heartier Traditional Spanish Omelette Dish. Some people enjoy stirring in fresh parsley or a handful of spinach for color. Just remember to keep the ratio of eggs to filling balanced so it holds together.
Storage
This dish keeps surprisingly well, making it a great option for leftovers. Store slices in an airtight container in the refrigerator for up to 3 days, perfect for quick Tortilla Recipe Ideas. It can be eaten cold, or you can reheat it gently in a pan to bring back the exterior crispness without drying out the middle.
Serving Suggestions
A Spanish Tortilla pairs beautifully with simple sides that cut through its richness. I love serving it alongside a crisp green salad dressed with lemon vinaigrette or some crusty bread rubbed with tomato and garlic. It serves as a fantastic centerpiece for a brunch spread or a Rustic Spanish Potato Omelette dinner when you want something comforting yet light.
FAQs
Can I use a different type of potato?
Yukon Golds are ideal because they are waxy and creamy. Russets can fall apart too easily during the poaching step, while red potatoes might be a bit too firm for the classic Potato Omelette Spanish texture.
How do I flip it without making a mess?
Confidence is key! Use a plate that is larger than your skillet, cover the pan completely, and flip in one quick, decisive motion. If a little oil spills, just wipe it up and slide the tortilla back in.
Is the olive oil reusable?
Yes, the oil used to poach the potatoes is flavorful and delicious. You can strain it and use it for roasting vegetables, frying eggs, or even in salad dressings for extra depth.
Why is my tortilla dry?
Dryness usually comes from overcooking the eggs. Ideally, the center should remain slightly moist, almost like a soft custard, rather than being cooked through completely like a scramble.
More Recipes You'll Love
If you enjoyed this Dinner recipe, here are a few other favorites that celebrate simple ingredients. This Spanish Tortilla is just the start of exploring comforting flavors from my kitchen.
Made it your way? I'd love to see it! Tag @AlianaRecipes on Pinterest and show off your delicious version.
Easy Spanish Tortilla
Ingredients
Equipment
Method
- Slice the peeled potatoes and onions into thin ⅛-inch pieces.
- Cook potatoes and onions in oil over low heat for 20 minutes until tender.
- Drain the oil carefully, reserving a small amount for the final cook.
- Whisk eggs with salt and paprika, then gently fold in the potato mixture.
- Cook mixture in the skillet for 3-4 minutes until the bottom sets.
- Flip the tortilla using a large plate and slide it back to cook the other side.
Nutrition
Notes
Pairing
These are my favorite dishes to serve with Spanish Tortilla:
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