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Tortilla Espanola (Spanish Tortilla)
Unlike most omelettes, a Spanish tortilla is served at room temperature. It is the classic tapas dish, prepared all over Spain.
Ingredients
Serves: 6
- 125ml (4 fl oz) olive oil
- 900g (2 lb) baking potatoes, peeled and cut into 5mm slices
- salt and pepper to taste
- 2 tablespoons olive oil
- 2 onions, sliced into rings
- 6 eggs
- 1 roasted red pepper, cut into strips
- 75g (3 oz) serrano ham, chopped
- 2 tablespoons chopped fresh Italian parsley
Method
Prep:35min ›
Cook:45min ›
Ready in:1hr20min
- Heat 125ml olive oil in a large frying pan over medium-low heat. Add half of the potato slices and cook, stirring occasionally, until just tender, 15 to 20 minutes. When done, remove potatoes to a large bowl, leaving oil in the frying pan. Cook the remaining potatoes in the oil until tender, then add to the bowl, leaving oil in the pan. Gently toss potatoes with salt and pepper to taste.
- Meanwhile, heat 2 tablespoons olive oil in a frying pan over medium heat. Stir in onion rings and gently cook until soft and golden brown, about 15 minutes. Spoon onions onto a plate and allow to cool while the potatoes finish cooking.
- Whisk eggs in a large bowl until smooth. Stir in cooled onions, roasted peppers and serrano ham. Gently fold in cooked potatoes.
- Heat the frying pan with the reserved oil over low heat. Pour in the egg mixture and gently cook until the sides have started to set and the bottom has turned golden brown, 8 to 10 minutes. Loosen the tortilla with a spatula if needed, then carefully slide onto a large plate. Turn the frying pan upside down and place onto the uncooked side of the tortilla. Turn the pan right-side-up, and remove the plate. Return the frying pan to the stove and continue cooking until the tortilla has set in the centre, about 4 minutes.
- Slide the tortilla onto a serving plate and allow to cool to room temperature. Cut into six wedges and sprinkle with parsley to serve.
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Reviews & ratings
Average global rating:
(77)
Reviews in English (61)
I made this for my boyfriend and we both really enjoyed. Very authentic and took me back to my childhood in spain. Thanks! - 07 Mar 2010
I live in Spain and this recipe, although delicious, differs from the classic tortilla española in the fact that the classic one, the one you get in bars and restaurants does not have the serrano ham and the peppers. I have worked in many kitchens on the Mediterranean side of Spain, and learned there how to make a mean tortilla. There are two ways: with or without onions, and many restaurants offer both. You can cook the potatoes and onions together, in a deep pan, adding a little more oil and draining it when it's done. You know the potatoes are done when they are soft enough to be broken by the weight of the spatula. The tortilla will come out moist and tender if the potatoes are just a bit mushy, but don't mash them. - 24 Dec 2010 (Review from Allrecipes US | Canada)
I lived in Barcelona for years and my S.O. is Catalan, so I make tortilla almost once a week to have on hand for snacks (Potatoes, onions, and cheese only). I thought I would offer some tips to make it easier. #1 = less oil. #2 = cook the potatoes and onion together. #3 = Time for the eggs: No need to mix with the others first; just pour the eggs into the pan once the potatoes and onions are cooked. I always grate some manchego or parmesan cheese into it at this point too. #4 = cook on low heat after you add the eggs. #5 = when it is ready to flip over simply place a big plate on top of the pan, hold it in place, flip the pan over, put the pan back on top of the burner, and then slide the tortilla back into the pan. Don't be scared, just do it with gusto! Trust me, you can do it! Sides: It tastes great with a side of cut tomatoes with a drizzle of olive oil and a sprinkle of salt on them paired with a few slices of serrano. - 20 Feb 2011 (Review from Allrecipes US | Canada)