Spanish Tortilla

Spanish Tortilla Recipe

I still remember the first time I tasted a Spanish tortilla. It was during a sun-drenched summer vacation in Spain, a time when the world seemed to slow down, and every meal felt like a celebration. My family and I were staying in a quaint village nestled in the heart of Andalusia, where the days were long and lazy, and the nights were filled with laughter and the clinking of glasses. One evening, our host, a lively señora named Carmen, prepared a dish that would forever change my perspective on simple ingredients: the Spanish tortilla.

Carmen’s kitchen was the epitome of warmth and tradition. As she cooked, she shared stories of her childhood and the role food played in her family gatherings. Her Spanish tortilla, made with nothing more than potatoes, onions, eggs, and a touch of olive oil, was transformed into a hearty, comforting meal that spoke of her heritage and love for her family. Watching her, I realized that food is much more than sustenance; it’s a way to connect with one another and to honor the traditions that shape our lives.

The simplicity of the Spanish tortilla belies its rich flavors and satisfying nature. It’s a dish that carries with it a sense of home, no matter where you are. The crispy exterior and soft, savory center are a testament to how humble ingredients can come together to create something truly extraordinary. Whether enjoyed as a main course or a simple snack, the Spanish tortilla embodies the spirit of togetherness and the joy of sharing a meal with loved ones.

Back home, I wanted to recreate that experience for my family and friends. I meticulously followed Carmen’s recipe, adding my own touches while trying to preserve the essence of what made her tortilla so special. The end result was a dish that not only delighted our taste buds but also sparked conversations about travel, tradition, and the beauty of simple cooking.

This Spanish tortilla is a tribute to those moments of connection and the magic that happens when we gather around the table. I hope it brings a little bit of that Spanish sunshine into your home and creates memories that you’ll cherish for years to come.

Enjoy making and savoring this delightful recipe, and let it remind you of the simple pleasures that make life beautiful.

How to Prepare Spanish Tortilla

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Ingredients

  • 13 oz potatoes (or rutabaga/swede as an alternative)
  • 1 small to medium onion
  • 1 1/2 tablespoons olive oil
  • 4 large eggs
  • Salt and black pepper

Directions

  • Peel the potatoes or rutabaga and onion. Slice the potatoes or rutabaga into thin rounds, approximately 1/8 inch thick. Dice the onion finely.
  • Heat the olive oil in a small skillet over medium heat. Add the potato or rutabaga slices and diced onion. Cook for about 20 minutes, stirring occasionally to prevent sticking, until the vegetables are tender and can be easily pierced with a knife.
  • In a medium bowl, whisk the eggs and season with salt and black pepper. Add the cooked potato or rutabaga and onion to the egg mixture, stirring thoroughly to combine.
  • If needed, add a bit more oil to the skillet. Pour the egg mixture into the skillet and cook over medium-low heat. Let it cook until the edges are firm and the center is mostly set. Use the broiler to cook the top until fully set but not overly browned.
  • Allow the tortilla to rest for a few minutes before loosening it from the pan. To transfer, place a plate over the pan and carefully flip it. Serve either warm or at room temperature, cut into slices or cubes.

Storing Suggestion

Store any leftover Spanish tortilla in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to 2 months. Reheat in a skillet or microwave before serving.

Cooking Tips

For a crispier texture, ensure the oil is hot before adding the vegetables. You can also add herbs like parsley or chives to the egg mixture for extra flavor.

Serving Suggestions

Serve the tortilla as a main dish or as a tapas-style appetizer. It pairs well with a simple green salad, or you can enjoy it with a side of salsa or aioli. A light white wine or a refreshing sparkling water complements it nicely.

Ingredient Substitutions

If you don’t have potatoes, rutabaga or sweet potatoes are good alternatives. For a dairy-free option, use plant-based eggs or an egg substitute.

Seasonal Variations

In the summer, add fresh herbs or seasonal vegetables like bell peppers or zucchini. In fall or winter, try incorporating sautéed mushrooms or a touch of cheese for added richness.

Allergen Information

This recipe contains eggs and olive oil. For a dairy-free option, ensure any additional ingredients like cheese are also dairy-free. If you have an allergy to potatoes, consider using rutabaga or sweet potatoes as a substitute.

FAQ:

Can I use other types of oil instead of olive oil?

Yes, you can use vegetable oil or canola oil if you prefer, but olive oil adds a distinct flavor that complements the tortilla well.

How can I make the tortilla more flavorful?

Adding herbs like thyme or rosemary, or incorporating diced bell peppers, can enhance the flavor of the tortilla.

Can I make this recipe ahead of time?

Yes, you can prepare the tortilla in advance and store it in the refrigerator. It can be enjoyed cold or reheated before serving.

What can I serve with Spanish tortilla?

Pair it with a green salad, some crusty bread, or a side of fresh tomato salsa. It also goes well with a light wine or sparkling water.

How do I reheat the tortilla?

Reheat the tortilla in a skillet over medium heat or in the microwave. If reheating in the oven, cover with foil to prevent it from drying out.

Can I freeze Spanish tortilla?

Yes, you can freeze it. Wrap the tortilla tightly in plastic wrap and foil before freezing. Thaw in the refrigerator overnight and reheat before serving.

Spanish Tortilla Recipe

Spanish Tortilla

Experience a taste of Spain with this classic Spanish tortilla recipe. Simple, delicious, and perfect for any occasion!
Prep Time 10 minutes
Cook Time 30 minutes
Course Side Dish
Cuisine Spanish
Servings 8

Ingredients
  

  • 13 oz potatoes or alternatively, use rutabaga/swede for a variation
  • 1 small to medium onion
  • 1 1/2 tablespoons olive oil
  • 4 large eggs
  • Salt and black pepper

Instructions
 

  • Begin by peeling the potatoes or rutabaga and the onion. Slice the potatoes or rutabaga into thin rounds, aiming for about 1/8 inch thick. Dice the onion into small pieces.
  • In a small skillet or frying pan, heat the olive oil over medium heat. Add the sliced potatoes or rutabaga along with the diced onion. Cook for approximately 20 minutes, stirring occasionally to prevent sticking and ensure even cooking, until the potatoes or rutabaga are tender when pierced with a knife.
  • In a medium bowl, whisk the eggs and season with salt and black pepper. Incorporate the cooked potatoes or rutabaga and onion into the egg mixture, stirring well to combine.
  • If the skillet is dry, add a little more oil. Pour the egg mixture into the skillet and cook over medium-low heat until the edges are set and the center is mostly firm. Turn on the broiler and place the pan under it until the top is fully set, but not overly browned.
  • Let the tortilla rest briefly before loosening it from the pan. Place a plate over the pan and carefully flip it to transfer the tortilla onto the plate. Serve warm or at room temperature, cut into slices or cubes.
  • Enjoy your Spanish tortilla!
Keyword Eggs, potatoes