Authentic Spanish Tortilla Española Recipe: A Step-by-Step Guide
Tortilla Española, also known as Spanish Tortilla, is a quintessential Spanish dish. This iconic potato and onion omelette is surprisingly simple to make, yet delivers a depth of flavour that's both comforting and satisfying. This guide provides a detailed, step-by-step recipe to help you create the perfect Tortilla Española at home.
Ingredients You'll Need:
This recipe yields a 6-8 serving Tortilla Española. Adjust the quantities as needed.
- Potatoes: 1 kg (approximately 2.2 lbs) – choose waxy potatoes like Yukon Gold or Maris Piper for best results. These hold their shape better during cooking.
- Onions: 2 large yellow onions, thinly sliced.
- Eggs: 6 large eggs.
- Olive Oil: Approximately 1 cup – you'll need a generous amount for frying the potatoes and onions. Use a good quality extra virgin olive oil for the best flavour.
- Salt: To taste. Don't be shy with the salt; it enhances the flavours of the potatoes and onions.
- Optional additions: Some recipes call for a pinch of freshly ground black pepper or a sprinkle of chopped fresh parsley for added flavour complexity.
Step-by-Step Instructions:
Preparation: The Key to a Perfect Tortilla
- Prepare the Potatoes: Peel and thinly slice the potatoes. Aim for even slices of approximately 2-3 mm thick. This ensures even cooking. Soaking the sliced potatoes in cold water for at least 30 minutes (or up to an hour) helps remove excess starch and prevents them from sticking together during frying.
- Prepare the Onions: Thinly slice the onions. Again, even slicing ensures even cooking and prevents burning.
- Fry the Potatoes and Onions: Heat about ½ cup of olive oil in a large, heavy-bottomed frying pan (cast iron is ideal) over medium heat. Once hot, add the potatoes and cook, stirring occasionally, until they are tender and lightly golden, approximately 20-25 minutes. Remove the potatoes with a slotted spoon and set aside. Add the sliced onions to the same pan and cook until softened and slightly caramelized, about 10-15 minutes. Remove the onions and set aside, reserving the olive oil in the pan.
Assembling and Cooking the Tortilla
- Whisk the Eggs: In a large bowl, whisk the eggs with a generous amount of salt (and any optional pepper or parsley).
- Combine Ingredients: Add the cooked potatoes and onions to the whisked eggs and gently mix.
- Cook the Tortilla: Add about 2 tablespoons of the reserved olive oil back into the frying pan. Pour the egg and potato mixture into the pan and cook over medium-low heat for about 10-15 minutes, or until the edges begin to set.
- Flip the Tortilla: This is where you might need a friend! Carefully place a large plate on top of the frying pan and, using oven mitts, quickly invert the tortilla onto the plate. Then, slide the tortilla back into the pan, uncooked side down.
- Finish Cooking: Cook for another 5-7 minutes, or until the tortilla is cooked through and golden brown.
- Serve: Let the tortilla cool slightly before slicing and serving. It's best served at room temperature or slightly warm.
Serving Suggestions:
Tortilla Española is delicious on its own, but it also pairs well with a variety of accompaniments:
- A simple green salad: A refreshing contrast to the rich tortilla.
- A crusty bread: Perfect for soaking up any leftover oil.
- A glass of Spanish wine: Rioja or Albariño are excellent choices.
Tips for Tortilla Success:
- Don't overcrowd the pan: Ensure that the potatoes and onions are cooked evenly. Cook in batches if necessary.
- Use good quality olive oil: The flavour of the olive oil significantly impacts the taste of the tortilla.
- Low and slow: Cooking over medium-low heat is crucial for even cooking and preventing burning.
- Patience is key: Don't rush the cooking process. Allow the tortilla to cook slowly and evenly.
This recipe should guide you towards creating a truly authentic and delicious Spanish Tortilla Española. Enjoy!
