Spanish tortilla is a simple egg and potato dish where potato slices are gently stewed in olive oil until creamy and tender, then combined with whisked eggs and finished under the broiler. The hallmark technique is the slow oil-poaching of potatoes, which transforms them into a silky base.
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Heat oil in a non stick fry pan over medium heat. Add onion and potatoes, then turn over.,Place a lid on and stew the potatoes gently for 20 minutes or so, turning the potatoes 3 or 4 times with an egg flip until soft and cooked through. If the potatoes sizzle and are browning, turn the heat down.
Meanwhile, whisk eggs then season with salt and pepper.
When potatoes are ready, remove with a slotted spoon into a colander to allow excess oil to drain away.
Pour out most of the remaining oil in the skillet, leaving behind about 1 1/2 - 2 tbsp of oil.
Turn stove up to medium high. Turn grill/broiler onto high.
Return potatoes to the skillet, then pour over the egg. Cook for 5 minutes or until the underside is light golden.
If the centre is still uncooked, which mine almost always is, pop the omelette under the grill/broiler for a couple of minutes until the centre is just set.
Remove then rest for a few minutes. Place a serving platter on top of the fry pan then flip to turn out the omelette upside down.
Serve warm or at room temperature (I prefer warm!).
I served this as part of a Tapas Spread!
Store refrigerated in an airtight container for up to 3 days. Serve cold or reheat gently in a low oven. Excellent for make-ahead meals and tapas spreads.
Non-stick fry pan (9–10 inch) · Grill or broiler · Slotted spoon · Colander
Spanish tortilla is thicker, custardy, and served in wedges as a tapas or light meal. Traditional omelettes are smaller, thinner, and folded. Spanish tortilla uses the stewed-potato method and a broiler finish rather than pan-flipping alone.
Yes. After cooking the underside for 5 minutes until light golden, carefully invert the omelette onto a plate, then slide it back into the pan to cook the top side for 2–3 minutes over medium heat until just set.
They should be very soft and tender when pierced with a fork or egg flip, usually after 20 minutes. If they are browning and sizzling, reduce the heat; they should stew gently, not fry.
Yes. Spanish tortilla tastes excellent at room temperature and keeps refrigerated for up to 3 days. Reheat gently in a low oven or serve cold. It's ideal for make-ahead tapas spreads.
Yes. Maintain roughly 1 egg per 100g potatoes. This recipe yields one standard 9–10 inch tortilla; double all ingredients for two tortillas cooked separately.
