Tortilla is Spain’s most favorite snack. Seen and eaten in almost every tapas bar, this “Spanish Omelette” comes in many different guises; this recipe is the most traditional.
| Total: | 35 min |
| Prep: | 15 min |
| Cook: | 20 min |
| Yield: | 4 servings |
| Total: | 35 min |
| Prep: | 15 min |
| Cook: | 20 min |
| Yield: | 4 servings |
Ingredients
- 3 large eggs
- Salt, to taste
- 3 to 4 tablespoons olive oil
- 3 large potatoes, peeled and thinly sliced
- 1 onion, peeled and finely chopped
- Green olives, for garnish
Instructions
- Crack the eggs into a bowl. Whisk with a fork and add a pinch of salt.
- Heat some oil in a frying pan (not one with a heavy base as this will prove to be a hindrance when preparing to do the flip).
- Add the potato and fry for a couple of minutes. Add the onion and mash together.
- When the potato starts to brown a little on the edges and is mashed up with the onion in a lumpy fashion then add the eggs. Make sure the potato and onions are fully submerged by the eggs. Poke the potato to allow some of the egg to seep into the mashed mixture.
- Fry this gently on a low heat. While cooking shake the pan to loosen the tortilla from the base and tidy the edges up with a wooden spoon. Do not over cook. The middle is meant to remain runny and gooey.
- The egg will start setting, as this happens place a plate over the pan, a large enough plate to cover the pan substantially, and with a quick co-ordinated movement of both wrists ?flip? the tortilla over onto the plate and slide back into the pan to cook the underside.
- Keep shaking the pan lightly so the tortilla does not stick to the bottom.
- Once it feels firm on the edges and soft in the middle (after about 1 minute) then slide the tortilla back onto the plate. For the brave heart you can do the flip again if you wish.
- Let the tortilla rest for about 5 to 10 minutes before serving. Cut into cake slices or cubes. Garnish with green olives.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 384 |
| Total Fat | 16 g |
| Saturated Fat | 3 g |
| Carbohydrates | 52 g |
| Dietary Fiber | 7 g |
| Sugar | 4 g |
| Protein | 11 g |
| Cholesterol | 140 mg |
| Sodium | 831 mg |
| Serving Size | 1 of 4 servings |
| Calories | 384 |
| Total Fat | 16 g |
| Saturated Fat | 3 g |
| Carbohydrates | 52 g |
| Dietary Fiber | 7 g |
| Sugar | 4 g |
| Protein | 11 g |
| Cholesterol | 140 mg |
| Sodium | 831 mg |
Reviews
you guys need to write the origins of the dish. Enieves you don’t know what you are talking about. You are probably from Canada!!
This turned out great. I loved the simplicity of ingredients – I ended up more with a thin layer of eggs on one side with the potato onion mixture as more of a “crust”. Frankly, it was simple, tasty, healthy….who’s not for that. This will definitely become an easy favorite in our house. Don’t listen to the review that said this was terrible…it isn’t!
THE RECIPE is given fine. But it is easier if you know how to do it… it does need better explaination. The recipe is great … I add a little piece of red pepper with the onion ( about two( -2×1)-inch piece cut in small pieces).
This recipe is terrible, and gives very unclear instructions.
HERE is a recipe that really works. Don’t worry about the amount of oil used. It’s all drained off and the finished tortilla is PERFECTION–not this mashed potato mess.
http://www.finecooking.com/articles/how-to/spanish-tortilla.aspx
I always thought that making a Spanish Omelette like the ones that my mom makes would be hard, but actually, this recipe was very easy (even for a klutz like me) and tasted as good as mom’s!!
The potatoes take a lot longer than a few minutes to cook in order to mash. When I flipped it as instructed in the recipe, it broke up into pieces. I certainly wouldn’t recommend making this the first time for company.
Really not much different from eggs on hash browns.
Really not much different from eggs on hash browns.
I’ve been looking for a recipe that is just like the Tortilla Espanola I had in Spain several years ago. This is the recipe!!! Five stars, it’s just like the tortilla I ate in the Plaza Mayor in Madrid!
Had to use two skillets to fry the potatoes (good when you don’t have that big of a skillet and cooks the potatoes through very well). Put them all together in one skillet and mashed them with the onions. Used six eggs instead of 3 (the 3 didn’t coat the entire mixture well). The “flip” was a success and the taste was great! Next time though I will use Spanish Olive Oil instead of the Italian – believe this will make a difference in the sweetness of the taste. Loved it!
this recipe was easy to follow and tasted wonderful!! I’d recommend it to anyone!
Great Tortilla recipe.. Very easy to make!