Authentic Tortilla Espanola - Spanish Potato Pie Recipe Card
This simple yet classic potato and onion 'omelette' is popular throughout Spain, and is one of my very favorite things to eat. Perfect with a side salad. Tortilla Espanola or tortilla de patatas is a dish with simple delicate flavors you will love.
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
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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.)
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Add the potatoes and the onions in alternating layers.
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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.
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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).
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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.
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In a large bowl, combine the beaten eggs and add the potato and onion mixture. Add the salt.
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Let the eggs soak into to potato onion mixture for 10 minutes.
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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.
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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.
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Slide onto large plate and serve.
Recipe Notes
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.