I’ve been craving Spanish tortilla for so long! I love it because it has simple yet TASTY flavours! I will also tell you how you can vary it up to make it more interesting but I really love it as it is! I hope that you like it, too. The only tricky part about this recipe is the flip. It’s one of those moments when you’re definitely not breathing. But besides that it’s pretty straight forward and you just need to be mindful of the temperature at which everything needs to be cooked so it’s golden, yummy and moist at the center.
I really love Spanish tortilla and I think it’s a nice appetizer, too! You can cut it in squares, put a piece of serrano ham on top with a toothpick and done.
To vary up the flavours you can definitely add finely chopped herbs when you mix the egg. Also some minced garlic could go great and you can cook it with the onions at the very end when they’re almost done.
You can also add finely sliced chorizo and cook it along with the onions… talk about yum! That’s for my carnivore readers 🙂
I love a moist center in a Spanish Tortilla because dry eggs are excessively unappealing to me. However I do understand that some people don’t like the gooey feeling in their mouths so just cook it to the consistency you prefer :).
The best part of the tortilla is the potato. It goes really soft and tasty as it cooks in extra virgin olive oil. The oil that’s left on the pan you can reuse. Pass it through a sieve once it’s cold and store it in a container. It’s perfect to sauté veggies or protein but wouldn’t use it for a salad dressing.
- 6 eggs
- 400 g white potato peeled and sliced thinly (around 2mm)
- 200 g onion (roughly a medium sized onion) sliced
- as needed extra virgin olive oil about 500-700ml
- to taste salt and pepper
- Cook the onion with a bit of olive oil and a pinch of salt on medium heat until they're soft and translucent. Reserve.
- Place the potatoes on the same pan cover completely with olive oil. Cook on low heat; you should see just a few bubbles coming up. Let cook for about 20-30min or until you can put a toothpick through them easily.
- Take out the potatoes with a slotted spoon and let the potatoes cool to room temperature. At this point you can store the potatoes and onions in the fridge to make the tortilla that evening or the next day.
- Pass the olive oil through a sieve and keep on the side to cook the tortilla and then you can use it to pan fry onions, chicken, or something else you cook in the future.
- Beat the egg with a teaspoon of salt and mix carefully with the onion and potatoes so as not to break them up too much.
- Heat a 20cm diameter non-stick pan (important!) to medium heat with a bit of the olive oil from the potatoes and pour half the tortilla mix in. Let it cook for 2 min (or until golden underneath) and flip it onto a plate. Then it goes back onto the pan with the uncooked side underneath. Watch the video above for more details.
- It always fumbles a bit as it goes back into the pan so help it go back into shape using a spatula.
- After 2 min (or until golden) take out the tortilla and place it on your presentation plate.