Vida Recetas Editorial
Spanish tortilla, also called tortilla de patatas or Spanish omelette, is one of the great icons of Spanish cooking. With just four ingredients (eggs, potatoes, onion and extra virgin olive oil) it achieves a combination of textures with no rival: golden and firm outside, creamy and juicy inside. It is served as a tapa or bar snack, for breakfast, as an afternoon snack and even cold at a picnic.
Legend says it was born in the 19th century, during the Carlist wars, when General Zumalacárregui was looking for a cheap, filling dish for his troops. Today every Spanish kitchen defends its own version: with or without onion, more set or more runny. This recipe takes the with-onion side, the most popular one, and a juicy center, using a gentle low-temperature cook that avoids raw egg without drying the tortilla out.
Prep
15 min
Cook
30 min
Servings
6
Calories
245 kcal
Peel the potatoes and slice them about 1/8 inch thick (or cut into small bite-size cubes); peel the onion and slice it thinly.
Heat the olive oil in a deep skillet over medium-low heat, without letting it smoke, and add the potatoes and onion with a pinch of salt.
Gently cook them for 15-20 minutes over low heat, stirring now and then, until the potatoes are tender when pierced but not browned: that is the secret to the juicy texture.
Drain the potatoes and onion in a colander set over a bowl, save the oil, and let them lose the excess for a few minutes.
Beat the eggs with salt in a large bowl; add the drained potatoes and onion and fold gently without breaking them. Let the mixture rest for 5-10 minutes so the egg absorbs the flavors.
Heat a 9-10 inch nonstick skillet with 1 tablespoon of the reserved oil over medium-high heat. Pour in the mixture and spread it evenly.
Once the edge starts to set, lower the heat to medium and cook for 3-4 minutes, shaking the pan gently so it does not stick.
Flip the tortilla with a large flat plate: run a spatula around the edge, slide the tortilla onto the plate, cover with the skillet and turn it over in one decisive motion. Cook 2-3 more minutes on the other side: less time leaves the center juicier, more time sets it all the way through.
Slide the tortilla onto a serving plate, let it rest for 5 minutes and serve warm or at room temperature, whole, in wedges or as tapas-style pinchos.
This recipe has a easy difficulty level, which means it's accessible for cooks of all levels.
The preparation time is 15 minutes and the cooking time is 30 minutes.
This recipe is designed for 6 servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
