Tortilla Española: The Authentic Recipe

What is Tortilla Española?

Tortilla Española ("Spanish Tortilla") is made with just five ingredients: eggs, potatoes, onion, sea salt and olive oil. When combined and cooked just right, Tortilla Española is one of the most delicious, crave-worthy, and versatile comfort foods in all of my native country's cuisine. 

However, if you're not familiar with Spain's cuisine, the word "tortilla" will conjure up the more familiar flat, foldable Mexican-style tortillas made primarily with corn or wheat flour. Mexican-style tortillas are most famously used as a vehicle for other foods (tacos, burritos, etc.). Whereas a Spanish-style tortilla is a complete meal in and of itself. 

Let's talk about how it can be eaten hot or cold. When cold, you can cut it into small wedges or squares for the perfect tapas bite. Paired with a latte, it's my all-time favorite breakfast--somewhat reminiscent of a frittata (but totally different so please don't call it a frittata). Add a simple salad on the side, and it's a vegetarian-friendly lunch option that even my very carnivore husband loves. 

Otherwise, you can serve it hot as a dinner, appetizer and/or as the first course for any larger meal. Spaniards also love it in sandwiches, tucked into warm loaves of crusty bread and paired with an icy draft beer. And being that it is delicious when served cold, Tortilla Española is a great make-ahead, fuss-free option for picnics, potluck parties, or camping trips.

Are you intrigued by this magical, versatile culinary cornerstone of Spain's traditional cuisine? Read on to try it at home following my authentic Spanish Tortilla recipe. 

GATHER AND PREP YOUR INGREDIENTS 

Tortilla Española is deceptively simple, in that the ingredients are few and humble. But to get it right requires some technique. 

Don't worry, though--you're in good hands. I learned both the recipe and the techniques from my mother (and she made some of the BEST Tortillas Españolas I've ever tasted).

For 4 individual meal (or up to 10 small "tapas") portions:

🔲Yukon Gold potatoes (approx. 4 large potatoes or 3 lbs.)
🔲Five eggs
🔲One medium yellow onion
🔲Three cups of good quality olive oil
🔲Kosher or sea salt, to taste
🔲Fresh parsley or cilantro, chopped (optional)

 PANTRY QUEEN TIP 

A key to making a great, authentic tasting Tortilla Española is to use the absolute freshest and best quality ingredients you can find (and reasonably afford), especially the olive oil and eggs. 

I reserve my freshest, pasture raised hen eggs from my local farmers market for this recipe. 

I also use extra virgin olive oil to deep fry the potatoes.  If you're concerned about the cost--know you'll be able to save and re-use that oil for deep frying as many times as you want. I guarantee that using any other type of oil will not yield the authentic flavor we're after.

As for potatoes, Tortilla Española calls for a dense and firm variety--like Yukon Gold. But (peeled) red potatoes will work too. 

For best results with my recipe, you will need:

🔲 A10-inch nonstick skillet
🔲 A large dinner plate or round platter (11-inch diameter or larger)
🔲 A slotted spoon 
🔲 One large mixing bowl and/or a pasta colander

GET COOKING

Peel the potatoes, quarter them length-wise, then thinly slice each quarter cross-wise. If you don't have a mandolin, use your knife and try to slice as consistently as possible (this will help the potatoes cook evenly).

Cut the onion in half length-wise, then peel, and thinly slice it. 

Heat all the olive oil in the pan on your stovetop, using medium heat.  

You will be deep frying your onion and potatoes together next, working in two batches.

 PANTRY QUEEN TIP 

Test the oil's temperature by dropping a single potato slice in it.  You should see and hear it sizzle. If you don't, the oil is not hot enough yet. 

Using your slotted spoon, place half of your sliced potatoes in the skillet with the heated olive oil. Immediately scatter half of the sliced onions on top of the potatoes. 

Give it a gentle stir and bring the temperature down to medium-low. Cook, stirring occasionally, for 8 or 9 minutes.

While the first batch of potato and onion cooks, whisk the eggs in a large bowl.

Add a generous pinch of salt to the egg. Spaniards usually reach for sea salt, but if you don't have any on hand, Kosher salt is a good substitute.

 PANTRY QUEEN  TIP 

This is the only time you'll be adding salt, and the salt going into the eggs now is the only seasoning used in this recipe.

I suggest at least half a teaspoon of kosher or sea salt, but please use your own judgment, based on your taste and tolerance for salt. 

If you want to add the (optional) chopped parsley or cilantro, this is the time to do it. Just one or two chopped sprigs will suffice. This is purely for  aesthetic/visual value. This tiny touch of green makes for a prettier, more vibrant looking dish. 

We cook this recipe using only medium or medium-low heat to help ensure the potatoes don't brown or crisp up. 

Keeping in mind crispy potatoes are not the goal here--check for when the potatoes start to feel soft and slightly soggy and taste like they're cooked. This will be about 8-9 minutes into the frying process (but ranges vary, so all the cooking times I'm sharing are approximated).

Once the potatoes and onions are how we want them, remove that first batch from the skillet using your slotted spoon. As you scoop them out, be patient and let as much of the oil drain before transferring.

Soon you'll be putting these cooked potatoes and onions in the bowl with the whisked egg mixture...but not yet. 

FIRST, allow them to cool a little (or else the whisked egg will start to cook and harden prematurely from the heat). 

 PANTRY QUEEN TIP 

Here's where I like to use a colander as the in-between vessel. In it, the oil has a chance to continue draining, while the potatoes/onions can cool gently.

If you choose to use a colander, be sure to place a bowl or plate under it so that the hot oil doesn't leak onto your countertop or stove. 

Or, if you don't have a colander, a regular bowl or plate lined with paper towels will work well for resting the potatoes before you transfer them into the egg mixture.

When your first batch of cooked potato and onion has come down in temperature, place it in the bowl with the whisked eggs. Give it a gentle stir to make sure all the pieces are coated thoroughly with the egg.

Allow the oil in the skillet to heat up fully again, then use it to fry the remaining raw potatoes and onion. Use the same layering technique as with the previous batch (potatoes first, then onions on top). 

When the second batch is done, repeat the drain & cool process before incorporating this second cooked batch into the egg bowl.

Give it another gentle, but thorough, stir. By now, the potatoes will have started absorbing some of the egg, but not all.

Cover this bowl with a clean dish cloth or plastic wrap, and set your timer for one hour. However, if you're pressed for time, you may go as low as 30 minutes--keeping in mind the longer the potatoes soak in the salted egg, the more delicious the end result will be.

Do not place this bowl in the fridge. This culinary alchemy needs to be performed at room temperature in order to work properly. 

 PANTRY QUEEN TIP 

If you live (or grew up) in the United States, I emphasize again how important it is to resist the American urge to put this bowl in the fridge. Please, friend--stick to the recipe. The food will not go bad during this time, I promise!  

Use this downtime for clean up. Once the oil in the pan is cool enough to handle. you can strain and pour it into a large sealable glass container to re-use when you make your next Tortilla Española (or anything else that calls for deep-frying in olive oil).While it will no longer be suitable for salads, as long as you strain it of any debris every time before and/or after, this will be good indefinitely as a frying oil.

Wipe off any remaining oil from the pan using a clean paper towel. 

After the timer beeps, fire up the cleaned up 10-inch skillet again over medium heat. Pour the egg/potato onion mixture onto the pan. 

Using a small spatula or wood spoon, distribute the mix evenly across the pan's surface, pressing gently to compact it lightly. Do not stir the mixture once it's in the pan. Cook for 9 to 11 minutes over medium-low heat.

We've arrived at the moment of truth: "The Flip." You'll need a large dinner plate or round platter with a diameter of at least 11 inches. 

First, remove the skillet from the heat. Wearing oven mittens on BOTH hands, place the platter face down over the skillet. 

Grasp to hold the platter and the skillet together. Position your left hand at 3 o'clock, and your right hand at 9 o'clock. Say a small prayer. 

Give yourself a little momentum to optimize the power of gravity, and make a quick, clean flip. 

PANTRY QUEEN TIP

If this sounds complicated, click here to watch a 30-sec demo of how it works.

After your Spanish Tortilla has landed securely on the plate, slide it back into the skillet (uncooked side down). Don't wait too long to do this, so as to prevent any uncooked egg mixture from seeping out.

With your Tortilla is safely back in the pan, fire up the range once again at medium heat for a couple more minutes. Finish cooking the Tortilla Española to your desired doneness.

PANTRY QUEEN TIP 

Spaniards tend to like their Tortilla "al punto"--which means with the egg still a little fluid at the Tortilla's core. Kind of like a "medium-rare." If you're not sure you will love this, I recommend you err in favor of medium-well for your very first attempt. This will also reduce the risk of your Tortilla Española falling apart when you flip it. 

Your Tortilla Española is now ready to serve. It pairs beautifully with just about anything, from a full bodied wine to a frothy latte. I personally love eating it accompanied with a side of chilled gazpacho when it's hot outside.

If you've never made one before, you might require some trial and error before you figure out how well done you like the egg. But if--and WHEN--you get it just right, you'll crave Spanish Tortilla often because it's so comforting and versatile. 

Case in point: I made it for dinner earlier this week. There was one single wedge left over, which I was looking forward to having for breakfast the next day. However, I found myself digging through the fridge at 1:30am to retrieve it. I literally couldn't sleep from the excitement--the excitement of knowing I was going to have Tortilla Española for breakfast. 
Did I mention it's just as good cold as when it's hot off the skillet? 

Enjoy...and let me know how it turns out if you try it by tagging me on Instagram @casitadedaisy 

Sandra

P.S. It's good to be back!