Spanish Potato Tortilla (Tortilla de Patatas)
Ingredients
0.5 Onion (yellow)
0.5 Bell Pepper (Green)
4 Potatoes (medium size)
5 Eggs
Olive oil
Salt
Instructions
- Peel and chop the potatoes, the onion and the pepper. Place everything in a large colander and season with salt.
- Heat a generous amount of oil in a frying pan (about a centimetre deep). Drain any water released by the potatoes and pour everything into the hot oil.
- Cook for 10 minutes over a medium heat, stirring occasionally.
- Beat the eggs in a bowl. Drain the potatoes, pepper, and onion, and mix them into the eggs. Discard the excess olive oil from the pan, leaving about a tablespoon to cook the omelette.
- Reheat the pan and pour in the mixture once the oil is hot.
- Wait 5 minutes, then slide the omelette onto a plate. Flip it by placing the pan over the plate and turning it over quickly. Cook for another 5 minutes on the other side.
- Serve hot or cold.
Notes
Muy bueno!!
FAQs
What is the difference between Spanish tortilla and regular omelette?
Spanish tortilla is thicker, cooked slowly with lots of olive oil, and features sliced potatoes and onions. It’s served at room temperature in wedges.
Should a Spanish tortilla be runny in the middle?
This is debated! Some prefer it fully set, while others like it juicy (jugosa). Our recipe gives timing for both styles – choose your preference!
How long does Spanish tortilla last?
It keeps well refrigerated for 3-4 days. It’s actually better the next day! Perfect for make-ahead lunches.
What do you serve with tortilla española?
Serve as tapas with tomato salad, for breakfast, or as a light dinner. It’s incredibly versatile!
Throw in your flavor