|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 77g||99%|
|Saturated Fat 12g||58%|
|Total Carbohydrate 45g||16%|
|Dietary Fiber 5g||17%|
|Total Sugars 3g|
|Vitamin C 20mg||101%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
The tortilla española, or Spanish omelet, is the most commonly served dish in Spain. In a country filled with regional food, some might call it the national dish. In Spain, it's usually referred to as tortilla de patata or potato omelet. Bars and cafés throughout the country offer it as a tapa or appetizer, but in Spanish homes, it is often served as a light dinner.
Because it is easy to transport, Spaniards turn it into bocadillos, or sandwiches, by placing a slice of the omelet between two pieces of a baguette. Others enjoy a thick slice around noon for their mid-morning snack, served alongside a steaming cup of café con leche.
It is important to use good quality olive oil as the potatoes will absorb quite a bit of it. This tortilla espanola makes 8 to 10 servings as an appetizer or 6 servings as a main course. Tortilla espanola is simply delicious served with sofrito, a fried tomato sauce that is made all over Spain consisting of tomatoes, onions, garlic, green peppers, and olive oil sautéed in a frying pan. The omelet is also great with roasted red peppers.
Click Play to See This Spanish Omelet (Tortilla Española) Recipe Come Together
Gather the ingredients.
Cut the peeled potatoes in half lengthwise. With the flat side on the cutting surface, slice the potato into pieces approximately 1/8-inch thick. Don't worry if you slice them thicker—it will simply take a little longer for them to cook.
Place the potatoes and onions in a large bowl, sprinkle with salt, and mix together.
In a large, heavy, nonstick frying pan, heat 1 1/2 cups of the olive oil over medium-high heat. Carefully place the potato-onion mixture into the frying pan, spreading it evenly over the surface. The oil should almost cover the potatoes.
You might need to turn down the heat slightly so the potatoes do not burn; you want them to slowly fry, not becoming crisp like french fries, but rather tender and creamy.
Leave the mixture in the pan until the potatoes are cooked. If you can poke a piece of potato with a spatula and it easily breaks in two, your potatoes are done. Remove the potato-onion mixture from the pan with a slotted spoon (or spatula that allows the oil to drain) and let cool. To cool the mixture more quickly, spread it out gently on a baking sheet to avoid breaking the potatoes.
Crack the eggs into a large bowl and beat by hand with a whisk or fork. Pour in the cooled potato-onion mixture. Mix together with a large spoon. Let sit for about 5 minutes.
Pour 1 to 2 tablespoons of the remaining olive oil into a small, non-stick frying pan (approximately 9 to 10 inches in diameter) and heat over medium heat. When hot, stir the egg mixture and pour it into the pan, spreading out evenly. Allow the egg to cook around the edges.
Carefully lift up one side of the omelet to check if the egg has slightly browned. The inside of the mixture should not be completely cooked and the egg will still be runny.
When the mixture has browned on the bottom, you are ready to turn it over to cook the other side. Remove the pan from the stove and place a large dinner plate—about 12 inches in size—upside down over the frying pan. With one hand on the frying pan handle and the other on top of the plate to hold it steady, quickly turn the frying pan over and let the omelet fall onto the plate.
Place the frying pan back on the stove and put just enough of the remaining oil to cover the bottom and sides of the pan. Let the pan warm for 30 seconds or so.
Slide the omelet from the plate into the frying pan. Use the spatula to shape the sides of the omelet. Let the omelet cook for 3 to 4 minutes. Turn the heat off and let the tortilla sit in the pan for 2 minutes.
Slide the omelet onto a plate or cutting board and slice into pieces. If eating as a main course, cut the omelet into 6 to 8 pieces like a pie. Serve French bread on the side. If you are serving as an appetizer, slice a baguette into pieces about 1/2-inch thick. Cut the tortilla into 1 1/2 inch squares and place a piece on top of each slice of bread.
- You don't want to slice the potatoes paper thin or else they will stick together; it is best not to use a food processor because most machines will slice the potatoes too thinly.
- To determine when the oil is hot enough to fry the potatoes and onions, drop a single piece of potato or a bit of bread into the oil. It should sizzle when the oil is ready.
- Remember to watch the heat while frying. If the oil is too hot, the potatoes will brown rapidly on the outside but will be raw on the inside.
- After frying the potatoes, place the potato-onion mixture in a colander for a few minutes to allow more oil to drain. Place a plate underneath to catch the olive oil so you can use it again.
- Add 1 chopped green or red bell pepper to the potatoes and onions and fry.
- Slice a Spanish chorizo sausage and add to the potato and onion mixture after frying. Or, simply slice Spanish chorizo and combine with beaten eggs in the frying pan.
- Add 1/4-inch-thick slices of finely chopped Serrano ham to the potato and onion mixture after frying. Canadian bacon or deli smoked ham work well for this variation. Be careful to adjust the salt accordingly, since ham can be salty.