Tortilla Española

Posted by on July 21, 2006 in Blog | 0 comments

(Spanish Tortilla or Spanish Omelet) In Spain, a tortilla is a little cake, usually made of potatoes, onions, and eggs, while what we know as an omelet, is called a tortilla francesa or a French Omelet.


  • 8-9 medium potatoes
  • 4 medium onions
  • 8-9 eggs
  • olive oil
  • To taste: salt (2 t), pepper (½ t), garlic (3 fresh cloves), parsley
  • As desired: cheese, ham, chorizo, sausage, green pepper, mushrooms, etc.

Peel and cube the potatoes. (The smaller they are the faster they will cook.) Cut the onions into chunks (Think big here – too small and they will fall through your slotted spoon.) Deep-fry* the potatoes and onions together in olive oil. While they cook, beat the eggs. As the potatoes are done, scoop them out onto a plate with paper towels. Salt the cooked potatoes to taste – as you would french fries. In a large bowl, combine cooked onions and potatoes. Add pepper and parsley. Add additional ingredients as desired. Pour beaten egg over potatoes and onions, enough to cover everything completely, and stir. Heat 1 tablespoon olive oil in a large non-stick skillet over high heat. (Make sure that you have a plate as large as the skillet). Sautee the garlic (I think I put half of the sauteed garlic in with the potatoes and I left half in the pan under the tortilla – be careful not to burn the garlic as it cooks quickly) Add the egg-potato mixture, and flatten with a spatula (DO NOT SCRAMBLE). Cover skillet with lid or a plate. After 2 minutes, reduce heat to medium-low. Spin or shake the skillet to prevent sticking. After about 5 more minutes (or when tortilla will slide whole), slide the tortilla onto the plate (raw side up). With the plate & tortilla in one hand, and the skillet in the other, carefully invert the skillet over the tortilla, and flip the plate so the tortilla is raw side down in the skillet. Return skillet to high heat for 3 minutes (and clean up any mess from the floor). Reduce heat to medium, spin or shake the skillet, and cook for 5 more minutes. (Actual cooking times depend on tortilla thickness and preference of egg-doneness.) Spanish Tortilla can be served as a main course, as an appetizer, or on bread as a sandwich; hot, at room temperature, or chilled. Serves 5 as a course.

*While the traditional tortilla cooking method is to deep-fry, I have successfully tested two low-fat alternatives to deep-frying:

  • Boil quartered potatoes until tender. Peel and cube potatoes; OR
  • Peel and Cube raw potatoes, and roast them on a baking sheet until they are tender.

With either method, I still recommend sauteeing the onions in olive oil, for best flavor.

Tip: For your first time making this, you might consider halving the recipe – it will make flipping the tortillia easier. A thinner tortilla will also cook faster.

Leave a Comment

Your email address will not be published. Required fields are marked *