Tortilla Española is a potato and egg omelette that makes for a wholesome breakfast and a great alternative to traditional egg omelettes. It’s one of Spain’s most beloved dishes and having sampled it, we can definitely see why.
The use of olive oil is rather excessive, but for good reason: it gives the potatoes and onions a creamy, buttery taste that’s truly delectable. You might even want to gather up all that infused oil and pop it into a jar for dipping.
There are various iterations of the tortilla Española, but we’ve opted to stick as closely as possible to the traditional recipe, with the option of adding serrano ham if you fancy.
Give it a go and let us how you get on.
What you’ll need (Serves 4-6):
6 large eggs
6 baking potatoes
175ml (12tbsp) olive oil
100g serrano ham (optional)
Salt and pepper to season
What you’ll need to do:
1. Wash, peel and thinly slice the potatoes and onion. Heat the olive oil (save 3 tablespoons for later) in a frying pan and add the potatoes (you might need to cook the potatoes in couple of batches) and onion. Season with salt and pepper and cook over a medium-low heat for 15-20 minutes, until the ingredients are tender.
2. Beat the eggs into a large bowl and season with a little more salt and pepper. Transfer the potatoes and onions to the bowl along with the ham (if you’re using it).
3. Using the same pan, heat 2 tablespoons of olive oil over low heat. Pour the egg and potato mixture into the pan and spread evenly. Cook until the bottom turns golden brown, about 8 minutes. To turn the tortilla, place a large plate over the pan and quickly flip the pan over so that the tortilla falls on the plate. Add the remaining oil to the pan and carefully transfer the tortilla from plate to pan, uncooked side down. Cook for a further 3-4 minutes before moving the tortilla back to the plate.
4. Leave to cool, cut into wedges and serve at room temperature.
Tortilla Española is a potato and egg omelette that makes for a wholesome breakfast and a great alternative to traditional omelettes.