What is a Spanish tortilla?

The tortilla española is a traditional Spanish recipe and very common tapa made from simple ingredients: potatoes, onions, and eggs. Thin slices of potatoes and onions are lightly fried, then cooked in a mixture of eggs similar to a frittata or open-faced omelet. It's so simple and inexpensive to make yet filling enough to enjoy as a main dish or an appetizer alongside your favorite tapas recipes.

Is Spanish tortilla gluten free?

The word "tortilla" confuses many people, but Spanish tortillas are not like Mexican tortillas at all. They contain no bread or wheat products and are made with just potatoes, onions, eggs, olive oil, and seasonings. They're naturally gluten-free.

Can I make a Spanish tortilla in the oven?

If you're nervous about making the tortilla on the stove, you can certainly use the oven instead. Preheat the oven to 375 degrees F, butter or oil your baking dish, and bake for 35-40 minutes or until fully baked.

Spanish Tortilla (Tortilla de Patatas)

Name: Spanish Tortilla
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Spanish
Ingredients: 2 cups extra virgin olive oil; 2 pounds Yukon Gold Potatoes (about 4-5 medium potatoes), peeled and cut into ¼ inch thin slices; 1 medium yellow onion, thinly sliced; 1 teaspoon salt, divided; 6 medium eggs, beaten

Description

This traditional Spanish Tortilla, also known as tortilla española or tortilla de patatas, is a popular egg and potato dish served at cafes, restaurants, and tapas bars across Spain. It's basically a thick potato omelet that is pan-fried until golden brown, then served in thick slices.

Ingredients

2 cups extra virgin olive oil
2 pounds Yukon Gold Potatoes (about 4-5 medium potatoes), peeled and cut into ¼ inch thin slices
1 medium yellow onion, thinly sliced
1 teaspoon salt, divided
6 medium eggs, beaten

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Instructions

Use a sharp knife or mandoline slicer to slice the potatoes into ¼ inch thick slices.
Add olive oil in a large 10-inch non-stick frying pan and heat over medium-high heat for 1 minute. Add sliced potatoes, onion, and ½ teaspoon salt. Fry for 8-10 minutes until fork tender, stirring occasionally to evenly cook the potatoes.
Remove from heat. Set a large bowl under a colander and place the potato mixture into the colander to drain the oil into the bowl underneath. Set aside for later.
Transfer the potato mixture into a large mixing bowl and add the beaten eggs and remaining 1/2 teaspoon salt. Mix well and let sit for 5-10 minutes. The hot potato mixture will make the eggs set a bit.
In the same frying pan, add 2 tablespoons of the reserved oil and heat over medium-low heat for 1 minute.
Transfer the potato-egg mixture into the pan and let it spread evenly over the pan. Cook 4-6 minutes (or longer if necessary) until the edges start to firm up. You can run a rubber spatula along the outer edges of the tortilla to make sure it’s not sticking. At this point, the mixture in the middle is still a bit runny. (For traditional runny tortillas, cook closer to 4 minutes, for a tortilla that is more set, cook closer to 6 minutes or longer).
Take a large plate (larger than the size of the pan) and place it upside down over the pan. Carefully flip the pan over to flip the tortilla onto the plate.
In order to firm up the bottom half of the tortilla, repeat the same process. Add 1 tablespoon reserved oil to your pan and heat over medium-low heat for 1 minute. Carefully slide the tortilla back into the pan and cook for 4-6 minutes (or longer if necessary) until the bottom is completely set. Run the rubber spatula along the outer edges and gently press the sides in to form rounded edges. (For traditional runny tortillas, cook closer to 4 minutes or less, for a tortilla that is more set, cook closer to 6 minutes or more).
Flip the tortilla over onto a plate and allow it to sit for 10 minutes. Serve warm.

Notes

How to store: Transfer any leftover Spanish tortilla to an airtight container and refrigerate for up to 5 days.

How to reheat: Reheat on the stovetop over medium heat until warmed through or in the microwave on high power for 1 minute, adding time as needed in 30-second increments. You can also reheat in the air fryer at 350F for a few minutes.

How to freeze: Once the Spanish tortilla has cooled completely, wrap it tightly in plastic wrap or place it in a sealed freezer bag and freeze for up to 30 days. Allow it to thaw in the refrigerator before reheating or serving cold.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Breakfast
Method: Stovetop
Cuisine: Spanish