tortilla espanola recipe

The Best tortilla espanola recipe

Tortilla Española (Spanish Potato and Egg Omelette)

4.8 from 623 votes

A classic Spanish dish featuring a thick omelette made with potatoes, onions, and eggs, cooked to perfection. This hearty dish is perfect for a meal or a side dish.

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Prep Time20 mins

Cook Time35 mins

Resting Time0 mins

Total Time55 mins

Servings: 4Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Dough

• 4 large eggs
• 1 medium onion, finely chopped
• 2 medium potatoes, peeled and thinly sliced
• 1 tbsp olive oil
• Salt and black pepper to taste

Optional Additions

• 1/2 cup shredded cheese (optional)
• Fresh parsley, chopped (for garnish)

👨‍🍳Directions

1. 1
   Preheat the oven to 375°F (190°C). Lightly grease an oven-safe skillet with olive oil.
2. 2
   In a large bowl, whisk together the eggs, salt, and pepper. Add the chopped onion and sliced potatoes, mixing well to coat them in the egg mixture.
3. 3
   Pour the egg-potato mixture into the greased skillet. Place the skillet in the oven and bake for 25-30 minutes, or until the potatoes are tender and the eggs are set but still slightly runny.
4. 4
   Remove the skillet from the oven and let it cool for a few minutes. Once cooled, use a spatula to gently fold the omelette in half. If using, sprinkle cheese on top before folding.
5. 5
   Place the skillet back into the oven for another 2-3 minutes to lightly toast the top. Remove and let it rest for 2-3 minutes before serving.

🔧Equipment

• Large mixing bowl
• Cutting board
• Sharp knife
• Oven-safe skillet (10-12 inches)
• Mixing spoon
• Oven

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 22💛Saturated Fat: 6❤️Cholesterol: 230🧂Sodium: 550🌾Total Carbs: 30🥦Dietary Fiber: 4🍬Sugars: 5🥩Protein: 18

📝Notes

Tips

• For extra crispiness, cook the potatoes separately in the skillet before adding the eggs.
• You can substitute potatoes with zucchini or carrots for a lighter version.
• Ensure your eggs are fresh for the best texture.
• Tortilla Española is best served warm or at room temperature.

Variations

• Add finely chopped bell peppers or spinach for extra flavor and nutrients.
• For a vegetarian version, skip the eggs and use a flax egg (1 tbsp ground flaxseed + 3 tbsp water per egg needed) and ensure the potatoes are well-cooked.

❓ Frequently Asked Questions About Tortilla Española (Spanish Potato and Egg Omelette)

What is the key difference between a traditional tortilla española and a typical Spanish tortilla?

The tortilla española (also called tortilla de patatas) is specifically made with potatoes and onions, while a traditional Spanish tortilla (tortilla de patatas) can sometimes include other ingredients like peas, tomatoes, or even meat (though the classic version is just potatoes and eggs). The Spanish version is typically thicker, baked rather than fried, and often includes a crispy bottom layer from the oven.

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Why does my tortilla española turn out too runny or soft instead of creamy and firm?

A runny or soft tortilla usually happens because the eggs weren’t cooked long enough or the potatoes weren’t cooked properly. To fix this:
– Cook potatoes until very soft (boiled or roasted) so they absorb egg liquid without turning mushy.
– Use room-temperature eggs—cold eggs won’t incorporate well.
– Let the mixture rest (10–15 mins) before baking to thicken slightly.
– Bake at 375°F (190°C) for 30–40 mins, flipping once, to ensure even cooking.

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Can I substitute potatoes with another starchy vegetable in the tortilla?

While potatoes are the traditional base, you can try swapping them with sweet potatoes, zucchini, or even eggplant—but results may vary. Sweet potatoes work well if roasted first (they add a slight sweetness). Zucchini or eggplant should be finely diced and cooked until soft to mimic potato texture. However, the classic version stays best with potatoes for that signature creamy texture.

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How do I prevent the tortilla from cracking or splitting during baking?

Cracks often happen when the egg mixture dries out too fast. To avoid this:
– Use a mix of whole eggs and yolks (or just yolks for extra richness) to keep moisture.
– Add a splash of milk or water (1–2 tbsp) to the batter if it looks too thick.
– Bake on parchment paper to avoid sticking and prevent uneven drying.
– Cover the pan loosely with foil in the first 10–15 mins to retain steam, then uncover for the rest.
– Let it cool slightly before slicing—it’ll firm up as it cools.

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Is it necessary to peel the potatoes before cooking them for the tortilla?

No, you don’t need to peel potatoes for the tortilla—just scrub them well. The skin adds texture and nutrients, but if you prefer a smoother result, you can peel them. For extra crispiness, baking potatoes whole (with skin on) before chopping works well.