spanish tortilla (tortilla de patatas)

Spanish Tortilla is one delicious and easy to make dish and it is becoming one of our favourite dishes. Also called as tortilla de patatas, Spanish omelette, Spanish potato omelette, and even Spanish frittata! It is somewhere between and omelette and frittata, if you ask me.

Notes on Ingredients
Eggs: Use the best quality you have available to you. Preferably free-range.
Onion: I use a large brown onion, though you can experiment with other varieties.
Potatoes: Use any variety of waxy potatoes. I use all-purpose potatoes or the red ones, depending on what I have at hand at the time but Yukon Gold (if you are in the US) also works well—so, I heard.
Olive oil: Use great quality olive oil. The potatoes absorb a lot of oil, so choose one that is good quality and has an excellent flavour.

Recipe Notes
The beauty of the authentic Spanish tortilla recipe is its simplicity. It has only five ingredients.
Variations: There are plenty of delicious flavours you can add to your tortilla! Try fresh herbs such as parsley or dill. Asparagus is also good.
Serving Suggestions: I make it in a cast iron pan (skillet) and turn it over a large serving dish. Slice the tortilla into triangles and serve them in room temperature. They taste even better the next day! I always serve it with some fresh side salad and a kind of fruit salsa, by the way.
Leftovers: Let it cool fully, then cover with plastic wrap or place in an airtight container and store in the refrigerator for up to 3 days.
To Reheat Spanish Tortilla: Microwave a slice on high for 15 seconds, or until warm. Alternatively, you can pan fry the slice on the stove with a bit of olive oil. Please note that many people enjoy it cold or room temperature and don’t want to risk the eggs getting rubbery by reheating.

Spanish Tortilla (Tortilla de Patatas)

Recipe by AyshimCourse: TapasCuisine: SpanishDifficulty: Easy

Servings

6 – 8

servings

Prep time

15

minutes

Cooking time

35

minutes

Looking for an authentic Spanish tortilla recipe? My tortilla de patatas is the classic Spanish omelette recipe made with only 6 simple ingredients!

Ingredients

• 500 gr all-purpose potatoes, peeled and cut into 1 cm (1/2 inch) slices

• 1/4 cup olive oil

• 1 brown onion, thinly sliced

• 4 garlic cloves, thinly sliced

• 2 tablespoons finely chopped flat-leaf (Italian) parsley

• 6 eggs

• Salt and freshly ground black pepper

Directions

• Put the potato slices in a large saucepan, cover with cold water and bring to the boil over high heat. Boil for 5 minutes, then drain and set aside.
• Heat oil in a deep-sided non-stick frying pan over medium heat. Add onion and garlic and cook for 5 minutes, or until the onion softens.
• Add the potato and parsley to the pan and stir to combine. Cook over medium heat for 5 minutes, gently pressing down into the pan.
• Whisk the eggs with 1 teaspoon each of salt and freshly ground black pepper and pour evenly over the potato. Let this mixture to sit for at least 15 minutes.
• Cover the pan and cook over low medium heat for 20 minutes, or until the eggs are just set.
• Slide onto a serving plate or serve directly from pan.