Spanish tortilla, the most traditional Spanish dish
The Spanish tortilla is undoubtedly the most symbolic dish of Spanish cuisine. Made with potatoes and eggs, the tortilla is a popular dish throughout Spain and has been named the most favorite tapa in restaurants and bars time and again. The Spanish tortilla can be enjoyed any time of day, as a snack or a light meal, hot or cold. The best part about Spanish tortilla is that there's no one right way to make it. It's one of those dishes that has as many recipes as there are cooks. Different factors, like the size of the pan, type of potato, and personal preference, can affect the outcome. One thing's for sure, though—the more tortillas you make, the better the result.
Where did the Spanish tortilla originate?
A recent study suggests that the Spanish tortilla first appeared in Villanueva de la Serena, a municipality in the Extremadura region. It is thought to have been invented by Joseph de Tena Godoy and the Marquis of Robledo, who sought a cheap and simple way to feed the poor during the period of famine that prevailed at the end of the 18th century.
Just a few basic ingredients.
All you need is a handful of everyday ingredients to make this tasty dish the whole family will love. Firm-boiling potatoes, fresh eggs, olive oil, and salt — that's all it takes!
With or without onions?
Spain is a country of contrasts, and its tortilla is no exception. Some people like their tortilla with onions, while others prefer it without. The version without onions is the authentic one, but adding soft, sweet onions gives the dish a richer flavor. It's really down to personal taste.
How to serve Spanish tortilla.
You can eat Spanish tortilla at any time of day. It's great as a snack, a light lunch, or even a main course. Tortilla is best eaten warm or at room temperature, but not cold straight from the fridge. It's delicious on its own or with a fresh salad. Why not try sprinkling the tortilla with some fresh herbs or spices like smoked paprika? For a truly luxurious touch, add truffle shavings on top. Spanish tortilla is a dish everyone will enjoy at parties. And the good news is, you can easily prepare it in advance.
How to make Spanish tortilla.
Spanish tortilla comes in all weights and measures. You can try making it really thick, like they do at Bar Santos in Córdoba, or so thin that it looks like an omelet. If you're new to making tortillas, it's better to start with a small one, no more than 20 cm in diameter. That makes it easier to flip when baking. Also think about whether you prefer a dry tortilla or a wet one, as the French call it ‘baveuse’. Just follow some basic guidelines and you'll master it in no time.
Basic guidelines
Slice the potatoes into thin slices—about 5 mm thick—and sauté them in olive oil over low heat until soft, then drain them off the excess oil.
While you're doing that, beat the eggs in a bowl, sprinkle them with salt, and mix them in with the potatoes.
Now it's time to make the tortilla. Heat the olive oil in a hot non-stick pan. Next, pour the potato-egg mixture into the pan and spread it out evenly. Once the eggs start to solidify on the top, it's time to flip the tortilla. To do this, just put a plate on the pan, hold it tightly, and invert it. The tortilla will be on the plate. You can slide it back into the pan and finish baking it on the other side. Repeat this a few more times and you'll have a light-colored, well-shaped tortilla.
Recipe: Spanish tortilla
This recipe makes enough Spanish tortilla for six people to enjoy as a light lunch. You'll need a non-stick 20 cm pan.
Ingredients:
- 500 g peeled, waxy potatoes
- 8 eggs
- 150 ml olive oil
- Sea salt
-
Step1: Prepare the potatoes
Cut the potatoes into thin slices, about 5 mm thick. Pour the olive oil into a saucepan and add the potatoes. Cook them over medium heat until they're soft, about 30 minutes. Strain off the excess oil, then set it aside.
-
Step 2: Prepare the eggs
While the potatoes are cooking, beat the eggs and season with salt. Then add in the cooked potatoes and let them rest for about 15 minutes.
-
Step 3: Baking the tortilla
Heat two tablespoons of the preserved olive oil in a non-stick pan. Swirl the pan so that the oil coats the sides as well. Pour the egg and potato mixture into the pan and spread it out evenly. Keep cooking over medium heat, pushing into the mixture now and then with a spatula so that the eggs cook completely. This should take about 5 to 7 minutes, depending on how thick the tortilla is. Use a spatula to push in the sides of the tortilla. When the eggs start to solidify at the top, it's time to flip the tortilla.
Take a plate and put it on top of the pan. Hold it firmly and now turn the pan over so that the tortilla is on the plate. Add two more tablespoons of olive oil to the pan and let the tortilla slide in. Let it bake for a few more minutes. Flip the tortilla a few more times until it's nicely shaped and lightly colored.
Transfer the tortilla to a large plate and serve right away or refrigerate it for later use.
![IG SG Spanish Tortilla 00067]()
