|Nutritional Information (per serving)|
View full nutrition label
|Amount per serving|
|% Daily Value*|
|Saturated fat 11g||57%|
|Total sugar 3g|
|Vitamin C 20 mg||101%|
|Calcium 58 mg||4%|
|Iron 3 mg||19%|
|Potassium 1164 mg||25%|
|*The % Daily Value (DV) indicates how much a nutrient in a food portion contributes to a daily diet. 2,000 calories per day is used for general nutritional advice.|
(Nutritional information is calculated using an ingredient database and should be considered an estimate.)
Spanish tortilla, or Spanish omelet is a dish commonly served in Spain. In a country full of local foods, some might call it the national dish. It is popularly called a tortilla of potatoes and bars and cafes across the country offer it as Tapa, or appetizer. However, in Spanish households it is often served as a light dinner. Juicy, spicy, hearty and simply delicious – a piece of tortilla is the perfect combination of extraordinary ingredients. Because there are so few ingredients, the key to a perfect dish is using good olive oil and fresh eggs. The oil is used to cook the potatoes and its flavor is noticeable in the finished dish.
Because it keeps well in the refrigerator and can be eaten cold, this dish can be prepared in advance and also used as a side dish mouthpieces, or sandwiches by placing a slice of omelet between two pieces of baguette. It's great for a mid-morning snack – nothing beats a piece of tortilla with a steaming cup coffee with milk.
Our tortilla serves 8 to 10 portions as a starter or 6 portions as a main course. Serve it with this stir-frying, fresh crusty bread and a simple salad. For the best results, we recommend using Yukon potatoes.
“The perfect souvenir for brunch or potluck. It's easy to customize with whatever you have on hand (green chiles, sliced chorizo, fresh herbs). Anyone who loves eggs and potatoes (especially in the same dish) will enjoy making this and eating this.” –Colleen Graham
6 to 7 Medium potatoespeeled off
1 Medium yellow oniondiced into 1/4-inch pieces
1/2 tablespoon kosher saltor to taste
1 1/2 to 2 cups Spanish olive oilto fry
5 large Eggs
Gather the ingredients.
Halve the peeled potatoes lengthwise. With the flat side on the cutting surface, cut the potatoes into pieces about 3mm thick. Place potatoes and onions in a large bowl, sprinkle with salt and mix.
In a large, heavy nonstick skillet, heat 1 1/2 cups olive oil over medium-high heat. Carefully add the potato and onion mixture to the pan, spreading it evenly over the surface. The oil should almost cover the potatoes. Reduce the heat slightly so that the potatoes don't burn – you want them to be slowly fried until tender and creamy.
Cook the mixture until the potatoes are cooked through – if a potato slice breaks easily when you poke it with a spatula, the potatoes are done. Remove the mixture from the heat and drain or remove with a slotted spoon. Let the potatoes cool. To speed up the process, spread them carefully on a baking sheet.
Crack the eggs into a large bowl and beat by hand with a whisk or fork. Pour over the cooled potato and onion mixture. Mix with a large spoon. Let rest for about 5 minutes.
In a 9- or 10-inch nonstick skillet over medium-high heat, heat 1 to 2 tablespoons of the remaining olive oil. Add the egg mixture and spread evenly. Allow the egg to cook around the edges. Gently lift one side of the omelet to check if the egg is lightly browned. The inside of the mixture should not be fully cooked and the egg will still be runny.
When the mixture is browned on the bottom, remove the pan from the heat and place a large plate larger than your pan on top. Rotate the pan next to the plate so that the tortilla is on the plate.
Place the skillet back on the stove and add just enough oil to coat the bottom and sides of the pan. Let the pan warm for about 30 seconds.
Slide the omelet from the plate into the skillet. Use the spatula to shape the sides of the omelet and let it cook for 3 to 4 minutes. Turn off the heat and let the tortilla rest in the pan for another 2 minutes. Slide the omelette onto a plate or cutting board and cut into 6 to 8 pieces like a cake.
The best Spanish tortilla
For a wonderful Tortilla, follow our expert advice:
- Slice the potatoes by hand. Food processors could slice them too thin and the potatoes could stick together while cooking.
- Drop a single piece of potato or piece of bread into the oil to determine when the oil is hot enough to fry the potatoes and onions. The piece of food should sizzle when the oil is ready.
- Be careful with the heat when frying. If the oil is too hot, the potatoes will quickly brown on the outside but be raw on the inside.
Add-ons for a tasty tortilla
- Add 1 chopped green or red pepper to the potatoes and onions and fry.
- Slice a Spanish chorizo sausage and add it to the potato and onion mixture after frying. Or simply slice Spanish chorizo and toss it in the pan with beaten eggs.
- After frying, add 1/4-inch slices of finely chopped Serrano ham to the potato-onion mixture. Canadian bacon or smoked deli ham work well for this variation. Be sure to adjust the salt accordingly as ham can be very salty.