Tortilla Espanola is a simple, delicious dish to enjoy as a main or appetizer. In Spain, it's a tapas staple (appetizer). At home, we enjoy it with salad greens.
Tortilla Espanola consists of 4 basic ingredients: potatoes, onions, eggs and olive oil. Salt and pepper are added to taste. As far as the origins are concerned, my research yielded nothing concrete. In my opinion it was someone's need to create something interesting from humble ingredients.
The secret to a good Tortilla Espanola lies in cooking the potatoes to the correct tenderness.You cannot let the potatoes get crispy, this will ruin the texture. You have to slowly simmer the potatoes in the olive oil along with the onions until they are tender.
Tips for making tortilla espanola
Another little secret I want to share with you is about the olive oil. I save my olive oil in a container in the refrigerator after each use. This oil becomes extremely fragrant and imparts a delicious taste on your next tortilla. It does not spoil, trust me!
I use a tandem pan that I purchased at Sur La Table, as a Christmas gift for my husband years ago. It works amazingly well and you don't have to worry about the possibility of your tortilla falling when you do the flip.
Now, everyone's taste buds are different, but in my opinion a Tortilla Espanola tastes just as good cold. I recommend that you try this at least once, it might just become one of your favorites!
Amazon carries a tandem pan that is perfect for flipping a large tortilla.
How to make tortilla espanola step by step
- Gather your ingredients and if you're an olive oil saver like me, pop your solid oil in the microwave for a minute to get it out of its solid state.
- Wash, peel, and cut your potatoes to ⅛ inch. I like to use an OXO Mandolin Slicer
. - Slice the onions the same thickness as the potatoes.
- Put the oil in the Dutch oven on medium, don't cover it, then layer in the potatoes and onions. DON'T let it boil, just simmer. It's best to keep an eye on them.
- Make sure the onions and potatoes are submerged in the oil.
- Slowly simmer and they will soften while the oil bubbles.
- Turn the over potatoes and onions from the bottom of the pan so they do not brown. Wait a 3-4 minutes and turn again.
- When the potatoes and onions are almost soft- al dente, remove them from the oil with a slotted spoon.
- Place a large colander in a big bowl to catch the drips and drain the oil from the potatoes and onions. (You can save all your oil if it's your first time making it!). Here is a key step: You must allow the potatoes and onions to cool otherwise the eggs will start cooking on contact. You want the potato and onion mixture just warm to the touch before adding the eggs. I usually let mine sit for 10 to 12 minutes.
- Take a large bowl and place the cooled potato onion mixture in the bowl, add the eggs and salt.
- Pour the beaten eggs into the onions and potatoes and let it soak for 10 minutes. The potato and onions will absorb some of the eggs and this makes them luscious!
- Get your pan hot, add 2 Tbsp of the left over olive oil and pour in the potato, onion and egg mixture.
- I like to cover my pan with the top of the tandem pan so it cooks a little faster. You can use a lid on this step if you like. It helps keep the heat and solidify the middle.
- I check the color on the bottom before I flip. (If you do not have a tandem pan you can cook your tortilla a little longer and get it a bit more solid. Place a large plate upside down over tortilla and flip it over quickly onto the plate. Then slide it back into the pan to cook the other side.)
- Flip the tortilla and continue to cook until the bottom has a nice brown color and the middle is just tender.
- Slide the your tortilla Española on to a platter and serve.
- I use two vessels to make this dish. I simmer the potatoes and onions in a Dutch oven and cook the actual tortilla in the tandem pan.
- Preheat the top side of the tandem pan on another burner for 2 minutes on high heat before flipping.
- If you are using a plate to flip, make sure the tortilla isn't runny or it might fall apart. I would use some grilling gloves (to avoid getting burned) and place the plate on top of the pan, hold it on tightly, flip it over onto the plate and then slide it back into the pan.
Frequently Asked Questions
- How long can a store the Tortilla Española in the refrigerator? Once it has cooled you can store it in the refrigerator in an airtight container for 3-4 days.
- Can I freeze Tortilla Española? No, in general whole pieces of cooked potato will become watery when thawed and will have a very unappealing texture.
- What kind of potatoes do I use for this dish? I find the best kind are russets as they have a very porous texture when cooked to absorb the egg. Avoid using waxy potatoes. Those are great for soups and stews since they hold their shape and have a firm texture when cooked but they do not soak up the eggs like the russets or other mealy potatoes.
- How do I reheat the leftover Tortilla Española? I find the best way is to place single servings in the microwave and heat for about 1 minute on ¾ power. Microwaves vary in power so check it half way through if it is hot enough.
- Can I make tortilla Española in advance? It is best eaten fresh however you can make it a day or two in advance and then reheat in the oven before serving. Preheat your oven to 350°F. Cover the tortilla with foil to prevent it from drying out and bake for 20 minutes or until you have an internal temperature of 145°F.
If you want to bring the flavors of Spain to your home I have several great recipes to share with you.
Prueba de cerdo is a classic tapas dish of thinly sliced marinated pork that is grilled fast and is so easy to make.
Croquetas de jamón y pollo take a little effort but you will be rewarded with a delicious appetizer that is crunchy on the outside and creamy on the inside.
If you visit bars in Spain one popular tapas dish is mushrooms in sherry sauce served on a nice crusty bread.
Empanadas are savory turnovers filled with meat or cheese. Most are fried but I like to cheat and bake mine using pre-made pie crust.
Looking for more recipes?
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Authentic Tortilla Espanola - Spanish Potato Pie Recipe Card
Ingredients
- 2 lbs baking potatoes peeled and sliced thinly
- 1 onion medium, sliced thinly
- 6 eggs beaten
- 1 tsp salt
- 2 cups olive oil
Instructions
- In a large skillet or Dutch oven heat oil on medium heat uncovered. (Make sure the oil does not get overly hot because olive oil is a low temperature oil. Too much heat destroys the phenols in the oil.)
- Add the potatoes and the onions in alternating layers.
- Allow to cook until both potatoes and onions are tender. This should take about 10-12 minutes. You want the potatoes to be soft, but not fall apart. Every 3 minutes or some take a spatula and move the mixture from the bottom over the to to keep it from browning on the bottom.
- Once the potato and onions are cooked, place a bowl with a colander on top. Using a slotted spoon move the potatoes and onions to the colander allow them to drain. (The bowl below will catch the oil).
- Allow to cool for several minutes (10-12). It is important that the potatoes are cool so they don't immediately cook the egg when combined.
- In a large bowl, combine the beaten eggs and add the potato and onion mixture. Add the salt.
- Let the eggs soak into to potato onion mixture for 10 minutes.
- Heat your skillet, add 2 Tbsp of the oil drippings to the pan and pour the mixture in. Cover and cook for about 8-10 minutes. Check the color of the bottom with a spatula for a nice brown color.
- Remove the cover and place an upside down plate over the tortilla and flip onto a large flat plate. Use grill gloves or oven mitts to avoid getting burned. Slide the tortilla back into pan and cook the other side for an additional 8 minutes.
- Slide onto large plate and serve.
Notes
- How long can a store the Tortilla Española in the refrigerator? Once it has cooled you can store it in the refrigerator in an airtight container for 3-4 days.
- Can I freeze Tortilla Española? No, in general whole pieces of cooked potato will become watery when thawed and will have a very unappealing texture.
- What kind of potatoes do I use for this dish? I find the best kind are russets as they have a very porous texture when cooked to absorb the egg. Avoid using waxy potatoes. Those are great for soups and stews since they hold their shape and have a firm texture when cooked but they do not soak up the eggs like the russets or other mealy potatoes.
- How do I reheat the leftover Tortilla Española? I find the best way is to place single servings in the microwave and heat for about 1 minute on ¾ power. Microwaves vary in power so check it half way through if it is hot enough.
- Can I make tortilla Española in advance? It is best eaten fresh however you can make it a day or two in advance and then reheat in the oven before serving. Preheat your oven to 350°F. Cover the tortilla with foil to prevent it from drying out and bake for 20 minutes or until you have an internal temperature of 145°F.
Maria Elena de la Guardia
Fabulous récipes,, every one of them
Kristen @ Musings of an Average Mom
Never heard of Spanish potato pie but sounds really interesting. Always looking for new ways to cook potatoes and eggs. Think I might try this for breakfast. Pinning from Blogger Brags.
Analida
Thanks Kristen. This is a great dish. It's also awesome with a side of greens. I often eat the leftovers for breakfast.
Susan - ofeverymoment
I love tortillas - and I am going to have to check out the tandem pan ... sounds like a great thing to own! I'm glad I found this post at Motivation Monday.
Analida
Susan, a tandem pan is a great thing to have! This dish is awesome for a light dinner with a side salad or for breakfast the next morning!
CakePants
Wow, what a fantastic looking dish, made from such simple ingredients! I've tried making a similar recipe a few times before, but had such trouble with the flipping that I gave up. I'll have to try your trick, using similar pans.
Analida
The tandem pan makes the job so much easier. The leftovers are great for breakfast.
Carlee @cookingwithcarlee
Yum! I loved all of the food I tried when I visited Spain. This tortilla looks just like what we had there! I often think about trying to make one, but the all of the oil usually makes me reconsider. You may have just talked me into it!
Analida
It is so good, especially the next day.
We started saving the oil as an experiment. It actually works great because the oil is infused overtime and takes on this great flavor.
April J Harris
Pinned! What a lovely, comforting dish! I love that it is made with only 4 ingredients and that it is easy too. Thank you for sharing your Tortilla Espanola with us at Hearth and Soul.
Analida
You are welcome April! 🙂
This is one of my favorite dishes.
Susan
My dad was stationed in Spain when I was a little girl in the mid-60's. My mom learned to make tortilla while we lived there. We always liked having it for dinner. However, my mom would boil diced potatoes in water, drain and set aside while she cooked the onions in the fry pan. Then she added the potatoes and poured the beaten eggs (can't remember how many she used). She let it almost set; then she'd put a plate on top of the pan and flip the tortilla onto it, then slide it back into the fry pan to finish cooking. She made it for many years after we returned to the States. I will have to try your recipe.
Analida
Hi Susan! How cool that you had this as a child. This is a favorite at our house. I hope you can give my recipe a try. I learned to make from my cousin's mother who is from Salamanca,Spain. Let me know how it turns out.
Jennie Katz
I am making it right now and I will post pictures if you want. It looks amazing and I think it will be exactly what my son's loved when they were there in Barcelona and I enjoyed during my time at school in Madrid.
Analida
I hope you enjoy the dish! It is one of my favorite. You can tag me on instagram if you post a pic @ethnicspoon.
Thanks!
Ceazer Mark
Yes, I can give it a try hoping that it will be fine. Tortilla Espanola would definitely be great for complementing meals.
Elaine Benoit
This tortilla potato pie looks outstanding. I absolutely love your process shots. I love being able to see how each step should look! I had something similar just recently at a friends book launch and I'm excited I saw your recipe, so now I can make it at home!!
Analida
Hi Elaine,
Thanks for the compliment. This is one of my all time favorite tapas dishes and it reheats in the microwave the next day really well too! Enjoy!
Pilar
I am looking forward to make the tortilla española this coming Sunday for a neighbors gathering.
It’s the best recipe I found, so I am so sure is going to be a hit!
Thanks Analida, your site is out of this world!
Analida
I am so glad to hear you are making this! Let me know how it turns out!
Denise
This looks amazing! It would be delicious with any meal! I will have to give this a try.
Elizabeth
Incredible! Simple, comes out perfect.
Analida
Thanks Elizabeth! I am so glad you liked the dish!
Kaen
Delicious, second time I have made this. Thank you.