A classic recipe for Tortilla Española (Spanish Omelette)

When you think of Spain, what comes to mind? Flamenco dancers, sun-soaked beaches, and perhaps, the iconic Sagrada Família. But for the culinary traveler, Spain’s heart beats in its food. And at the very core of Spanish cuisine lies the humble yet utterly delectable Tortilla Española.

A Journey Through Layers

The Tortilla Española, often referred to as the Spanish Omelette is a testament to the magic that can be conjured with simple ingredients. At its essence, it’s a symphony of thinly sliced potatoes, sweet onions, and fluffy eggs, all melded together in a dance of flavors and textures.

The history of the Tortilla Española is as rich and varied as the country from which it hails. While its exact origins remain a topic of debate, it’s widely believed that the dish emerged in the early 19th century in the region of Navarre. As with many culinary classics, necessity was the mother of invention; the tortilla provided a simple yet nutritious meal for farmers and workers using readily available ingredients. As the dish’s popularity spread across Spain, each region began to infuse its own local twist. 

In Catalonia, for instance, you might find a tortilla adorned with spinach and chorizo. Head to the Basque Country, and you could encounter a creamier version, slightly runny in the middle, known as “tortilla jugosa.” Andalusia sometimes adds a splash of color with red and green bell peppers. This regional diversity is a testament to the tortilla’s adaptability and the rich tapestry of Spanish culinary traditions. It’s not just an omelet – it’s a canvas, reflecting the tastes and stories of the myriad communities that cherish it.

Why This Recipe Stands Out

1. **Olive Oil**: The generous use of olive oil not only cooks the potatoes to perfection but also imparts a rich, Mediterranean flavor that’s unmistakably Spanish.

2. **The Flip**: The art of flipping the tortilla is where the magic happens. It ensures an even, golden crust on both sides, encapsulating the soft, savory filling.

3. **Versatility**: Whether you prefer it warm, straight out of the pan, or at room temperature as the Spaniards often do, the Tortilla Española is a treat. Pair it with a fresh salad, or a slice of crusty bread, or enjoy it on its own.

Pairing Perfection: Ensalada Mixta

To complement the richness of the Tortilla Española, we present the Ensalada Mixta. This salad is a vibrant medley of fresh vegetables, briny olives, and hearty tuna. Each bite offers a burst of freshness, making it the perfect sidekick to our star omelet.

The tangy dressing, made simply with high-quality olive oil and vinegar, ties the salad together, echoing the Mediterranean flavors of the tortilla. It’s a pairing that speaks of sun-drenched Spanish afternoons and the joy of sharing good food with loved ones.

Dive Deeper into the Iberian Collection

The Tortilla Española and Ensalada Mixta are just two jewels in our treasure trove of Iberian recipes. If these dishes have whetted your appetite for more Spanish delights, we invite you to explore our Iberian Collection. Each recipe is a culinary journey, offering a taste of Spain’s rich gastronomic heritage.

From tapas to desserts, let’s embark on a culinary adventure together. ¡Buen provecho!

Quintessentially Spanish: The Tortilla Española

Tortilla Española is a classic Spanish dish that can be served at any time of day. It's often eaten for breakfast or lunch in Spain, and it's a common tapas dish as well. Enjoy!

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Servings: 4



  1. 1

    Heat the olive oil in a large frying pan over medium-high heat. Add the sliced potatoes and onion to the pan, making sure they are well-coated with the oil. Season with salt.

  2. 2

    Cook the potato and onion mixture, turning occasionally, until the potatoes are soft but not browned, about 15-20 minutes.

  3. 3

    While the potatoes and onion are cooking, beat the eggs in a large bowl and season with salt.

  4. 4

    Once the potatoes and onions are cooked, use a slotted spoon to remove them from the pan, leaving as much oil as possible in the pan, and add them to the beaten eggs. Stir well to combine.

  5. 5

    Remove all but 2 tablespoons of the oil from the pan, and save it for another use.

  6. 6

    Reduce the heat to low, and add the egg, potato, and onion mixture to the pan. Cook until the bottom is lightly golden and the top is set but still a little runny, about 5-7 minutes.

  7. 7

    To flip the tortilla, cover the pan with a large plate, then quickly flip the pan so that the tortilla falls onto the plate. Slide the tortilla back into the pan, cooked side up, and continue cooking until the other side is golden, about 3-5 minutes.

  8. 8

    Slide the tortilla onto a clean plate and let it cool for a few minutes before serving. The tortilla can be served warm or at room temperature.

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