Tortilla Espanola is a simple delicious dish that can be served as a main meal or appetizer. In Spain the country of origin of this wonderful dish, it features prominently as a tapas (appetizer) and is served cut in small portions. At home we normally enjoy this dish accompanied with a healthy helping of 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 arose out of someone’s need to create something interesting and good from humble ingredients.
The secret to a good Tortilla Espanola lies in cooking of the potatoes to the correct tenderness. You cannot let the potatoes get crispy, as this will completely alter the soft texture required of this dish. Basically then, you almost have to slowly “boil” the potatoes in the olive oil along with the onions until they are tender.
Another little secret I want to share with you is in regards to 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!
Another helpful tip has to do with the flipping of the Tortilla. 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 If you don’t have a tandem pan, make sure the dish you are flipping onto is large enough. You can flip it a few times until you get a really nice color and the pie firms up in the middle.
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.
- 3 large baking potatoes, peeled and sliced thinly
- 1 medium onion sliced thinly
- 6 large eggs beaten
- 1 tsp. salt
- 2 cups of olive oil
- In a large skillet heat oil on medium heat (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.
- Once the potato and onions are cooked, place a bowl with a colander on top. Set in the sink. Slowly empty the contents of the skillet onto the colander. (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 egg mixture for 10 minutes.
- Heat your skillet and pour the mixture in. Cover and cook for about 8-10 minutes. Remove the cover and flip onto a large flat plate. Slide back into pan and cook for an additional 8 minutes.
- Flip again, slide onto large plate and serve.