Tortilla Española, or Spanish Omelette, is a classic signature dish in the Spanish Cuisine. Made of eggs, potatoes, parsley, and onions, the beloved Tortilla de Patatas is commonly served as a tapa, snack, or appetizer all over Spain. Because it’s best served at room temperature, it makes an excellent picnic or potluck addition! Here’s how to make a classic and flavorful Tortilla!
Tortilla Variations
Although Tortilla de Patatas is widely served in Spanish-speaking countries, it only shares its name and shape with its Mexican sister! Mexican Tortilla is bread made of either corn or flour and is usually used to make Tacos, Enchiladas, and other yummy dishes.
Mainly made with eggs and potatoes, the Spanish Tortilla sometimes omits the onions. Therefore, you may skip them if you’re not a fan! You may also experiment with bell peppers, red peppers, chorizo, lunch meat, or cheese; they all taste fantastic!
Tortilla Ingredients
With just six ingredients, you can make the yummiest Tortilla:
- Eggs: bind all the ingredients together.
- Potatoes: thinly sliced or cut into small dice; cooked in olive oil until tender.
- Freshly chopped parsley: adds the Mediterranean flavor to this hearty dish!
- Onions: yellow, please! (if you choose to use them)
- Salt: a little bit goes a long way!
- Extra virgin olive oil: the secret to the best Tortillas!
Serving Tortilla Española (Spanish Omelette)
In Spain and the North of Morocco, we usually add a slice of Tortilla to bocadillos (Spanish sandwiches served on baguettes and filled with other veggies and condiments).
It is best to serve Tortilla Española at room temperature, but you can also enjoy it while still hot or refrigerate and enjoy it cold.
You may cut your Tortilla into 4, 6, or 8 triangular pizza-like pieces and enjoy it as a breakfast, brunch, or light dinner. If you’re hosting a party, you may cut it into bite-size pieces and serve it as a tapa with a side of ketchup. Buen provecho!
Tortilla Española
Equipment
- To cook the Tortilla, I often use a 10-12" diameter skillet.
Ingredients
- 2 medium-sized potatoes (peeled and french fries sliced)
- 5 large eggs
- 1 cup sweet yellow onion (diced)
- 2 Tbsp freshly chopped parsley
- 1 tsp salt
- 1/4 tsp black pepper (optional)
- 1 cup olive oil (to cook the potatoes)
- 1 Tbsp olive oil (to cook the Tortilla)
Instructions
- Heat 1 cup olive oil in a large skillet over medium heat.
- Add the potatoes and cook, occasionally stirring, until tender (about 15-20 minutes).
- Add the cooked potatoes to a bowl and allow them to cool for 5 minutes.
- Next, cut the potatoes into cubes and add eggs, parsley, salt, and diced onions. Mix all the ingredients and set aside.
- Heat one tablespoon of olive oil in a separate skillet over medium-low heat.
- Pour the egg mixture and cook over medium heat for 5-8 minutes. When the tortilla's bottom has turned golden brown, you know it's time to flip it.
- Flip the tortilla upside down with a flat plate, and cook an additional 5-8 minutes.
- Once the tortilla has cooked on both sides, slide it onto a serving platter! Enjoy it with a side of ketchup or on its own!
Notes
- Store the leftovers in a refrigerator for up to 3 days.
- Tortilla is best served at room temperature or cold; it’s perfect for picnics, potlucks, an appetizer, or on its own as a light dinner.
- You may mix fun additions such as lunch meat, cheese, or bell peppers. They all taste fantastic!
Looking for more Mediterranean appetizers? Check out this delicious Fava Bean Dip!
Did you make this Spanish Omelette? Tag @petitapron on Instagram so we can find you!
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