Tuesday, June 12, 2012

# 2 Spanish omelet - Tortilla Española

Tortilla espanola
Next stop on my journey: Spain. This is a special stop for me because I lived in the south of Spain, in Granada. Making Spanish food brings back so many memories of all the great times I had and makes me miss all the amazing friends I met there.

Spanish food is delicious. The Spanish have a wonderful way of making amazing food with basic ingredients. I find the Tortilla Española the ultimate example of that.
Who would think potatoes, onions and eggs could blend into something as amazing as a tortilla?

The Spanish tortilla is an omelet, not to be confused with a Mexican tortilla which is a wrap. There are a wide variety of tortillas, such as green asparagus or spinach, but the most traditional has to be the tortilla Española. This is an omelet filled with potatoes and onions and therefore also goes by the name of tortilla de patatas [potato omelet].

My amazing Spanish friends Maria Jesus & Puri [a.k.a. my Spanish Moms] taught me how to make a proper tortilla and I am forever grateful.  

Tortilla Española
4 medium / 275 g potatoes
4 tablespoon Olive Oil
2 medium onions
4 eggs
salt & pepper

non stick frying pan 20 cm/8 inches

potatoes for tortilla

Peel the potatoes and cut them in thin slices (3-4 mm)

onions for tortilla

Cut the onions in long slices not too thin
[this will make your tortilla juicier]

 frying potatoes for tortilla

On medium heat add 2 tablespoons of olive oil
fry the potatoes for 5 minutes

add the onions for tortilla

Add the onions and fry for another 3 minutes.

Then put a lid on your pan and leave it frying for 10-15 minutes. Stir every couple of minutes

Fry the potatoes untill done and slightly falling appart.
whisking the eggs

In the meanwhile, beat the eggs in a bowl

[make sure the bowl is big enough to fit the potatoes later]

[in case you don't know how to beat an egg check this video, LOL]
tortilla egg mix

Add the potatoes and onions to the eggs.
Mix this untill the potatoes are covered.

Season the mixture with salt & pepper.

frying the tortilla

 Heat up 2 tablespoons of olive oil,
make sure the oil is hot enough!

Pour the potato-egg mixture into the pan and turn down to a low heat.

turning the tortilla

The trick to turning the tortilla:

Get a plate that fits into the pan straight on the tortilla.
Hold the plate with one hand and the frying pan with the other.

turning the tortilla

Turn everything upside down

Then slide the tortilla back into the pan

[your plate will be messy, not as clean as mine]
frying the tortilla

Fry the other side for a couple of minutes

You can get your tortilla on a plate same way you turned it over.
serving tortilla de patatas
Y ya esta! Your tortilla is now ready to serve!

You can eat it as a tapa or on a baguette

A tortilla can also be served with tomato frito, which goes really well together. For a home made tomato frito recipe click here.

¡Que aproveche!

Me wearing a spanish dress
Me in traje de flamenco

ps. If available, wear a dress like this while eating. It will make the tortilla taste a lot better.


  1. Marvelous culmination! :)) Oh, I love tortilla, and again - never tried this at home.)) Will do now. Thanks a lot!


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