Tortilla española
Spanish potato omelette
Tortilla de patatas: Spain's thick, juicy potato and onion omelette
Tortilla de patatas is the dish every Spanish bar keeps on the counter, from Madrid to Seville: a thick cake of soft potato and sweet onion bound with just-set egg, served warm or at room temperature in wedges or small squares (pinchos) with bread. The potatoes are not fried crisp but gently poached in plenty of olive oil until tender, then soaked in the beaten egg so every slice holds together. Spaniards argue about onion (con cebolla or sin) and about how runny the centre should be; this version has onion and a juicy middle, the way most bars in Madrid serve it. Eat it for breakfast, as a tapa or for a light supper with a tomato salad. Chef's tip: once the hot potatoes go into the beaten eggs, leave them to sit for 10 minutes before cooking; the egg starts to set around the potato and the tortilla turns out creamy and holds its shape.
- Total time
- 50 min
- Difficulty
- medium
- Serves
- 6
Ingredients
- 1 ¾ lb waxy potatoespeeled, quartered lengthways and thinly sliced (3 mm)
- 1 onionlarge, halved and thinly sliced
- 1 ½ cups olive oilfor poaching; strain and reuse it
- 6 eggslarge
- 1 ½ tsp salt
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Method
0/11 doneStep 1: Dry the potato slices in a clean tea towel and toss them with half of ¾ tsp salt. Drying them stops the oil from spitting and helps them soften evenly.
Step 2: Heat 1 ½ cups olive oil in a 24 cm non-stick frying pan over a medium heat. When a slice of potato sizzles gently (not furiously) when dropped in, add all the 1 ¾ lb waxy potatoes. They should be just covered by the oil.
3 minStep 3: Cook over a medium-low heat for 10 minutes, turning them over now and then with a slotted spoon. You want a lazy bubble, not frying: the slices should soften and turn pale gold without browning or crisping.
10 minStep 4: Add 1 onion and cook for 10–12 minutes more, until a potato slice breaks easily against the side of the pan and the onion is soft and sweet. A few slices catching a little colour is fine.
12 minStep 5: Tip everything into a colander set over a bowl to drain off the oil. Keep 2 tablespoons for cooking the tortilla; strain and store the rest for another day.
Step 7: Wipe out the pan, add 2 tablespoons of the reserved oil and heat over a medium-high heat until it shimmers. Pour in the mixture and spread it level. Cook for 1 minute, shaking the pan and running a spatula round the edge to round it off.
1 minStep 8: Turn the heat down to medium-low and cook for 4–5 minutes, until the edges are set and the base is golden; the top will still be loose. Shake the pan: the tortilla should slide freely.
5 minStep 9: Put a flat plate a little wider than the pan upside down on top. With one hand on the plate and one on the handle, flip it over in one quick, confident move. Do this over the sink the first time.
Step 10: Slide the tortilla back into the pan, uncooked side down, tucking the edges in with the spatula. Cook for 1–2 minutes for a juicy centre, or 3–4 minutes if you like it firm.
2 minStep 11: Slide onto a plate and leave for at least 5 minutes before cutting into wedges. It is just as good at room temperature an hour later.
5 min
Nutrition per serving
- Calories
- 330 kcal
- Protein
- 10 g
- Carbs
- 22 g
- Fat
- 23 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does tortilla española take?
- About 50 minutes in total: 15 minutes to prepare and 35 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of waxy potatoes?
- Sweet potato, same weight (sweeter, cooks a little faster).
- What can I use instead of onion?
- 2 shallots per onion.
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