Spanish Omelette

A.K.A. Tortilla Española or Tortilla de Patatas

The Tortilla Española (aka Tortilla de Patatas or the far less exotic sounding Spanish Omelette) is a staple of the Spanish tapa, being found in airport restaurant lounges, cafes and other types of eaterie throughout Spain. It also happens to be one of my favourite tapas treats… I could probably survive on it forever… or at least until my heart completely furred up from eating too much egg.

Below is a recipe for how to cook as perfect a tortilla de patatas as I have been able to figure out. You will need the following ingredients:

  • 1 medium sized onion
  • 10 oz (275 g) potatoes
  • 4 tablespoons olive oil
  • 5 eggs
  • Salt and freshly ground black pepper

N.B. You will also need a good, reasonably sized frying pan (around 8 inches or 20cms in diameter). The pan should not be too heavy… and a lid for it would definitely be a big help as you will need to flip the tortilla during cooking.

Cooking Your Tortilla de Patatas

Peel and dice the onions and put them to one side. Next peel the potatoes and cut them into thin slices. Remove any wetness from sliced the potatoesin a cloth or kitchen towel.

Heat a good splash of olive oil in your pan (around 2-3 tablespoons). When the oil is hot put the potatoes into the pan and toss them with a cooking spoon or spatula. Next add the onions and a sprinkle of salt and pepper, and then stir again. Put a lid on the pan, turn the heat down as low as possible and let the mix cook for around 20 minutes until the potatoes are soft.

In the meantime, break the eggs into a bowl and whisk gently. When the potatoes and onions have finished cooking add them to the whisked eg and stir the mixture together.

Remove any residual oil from your pan and wipe with a clean cloth or kitchen towel. Then add the remaining tablespoon of olive oil into the pan and heat on a medium temperature. Put your tortilla mix into the pan, turn the heat down to the lowest setting immediately and leave the mix to cook for around 25 minutes. When the visible egg part of the tortilla no longer appears to be liquid, loosen it from the side of the pan with a spatula, put the lid back on the tortilla and turn the pan over so that the tortilla falls onto the lid. Then use your spatula to ease the tortilla back into the pan to cook the "uncooked" side. Leave cooking for five around five minutes, which should ensure your tortilla is cooked to perfection.

¡Que aproveche!