This easy Spanish Omelet Tortilla (or Spanish omelette) is made with finely sliced potatoes, onions and eggs, delicately cooked in olive oil. Best served in the room in the Tempratura or even cold.
What is the Spanish Tortilla?
What we are talking about today is not the well-known quality Mexican tortilla recipes, which is essentially flatbread. Spanish omelet or Spanish (traditional española taste) omelet is one of the most popular national dishes in Spain, and it is almost eggs, potatoes and onions cooked gently in olive oil.
A perfectly dense and very satisfying warm Spanish omelet. Although it is often served as tapa , this small dish can be the best meal at any time of the day! And since the Spanish omelet is better at room temperature, you can do it in advance, a few hours or even a night before.
What is the difference between tortilla and frittata?
I love the way Melissa Clark from the New York Times described this dish as a “potato cake with enough eggs to bind it together.” With that, here are some differences between the Spanish tortilla and a frittata:
Ingredients. Frittata can be done with virtually any set of vegetables and eggs (spinach frittata is the one I often do), while a Spanish omelet is made from: eggs, potatoes, onions, olive oil, and a little salt I add a pinch of sweet paprika.
Texture and density. The Spanish omelet is more dense and tender, thanks to the thin layers of sliced velvety potatoes. A frittata is thinner and typically drier.
Cooking techniques. You can cook both tortillas completely in a frying pan on the stove, but often frittata is finished in the oven. And to make an omelet, an important step is first gently fry potatoes and onions in plenty of olive oil (at least 1 cup) until cooked before combining them with eggs to make your omelet.
Traditionally, you are meant to cook the easier Spanish omelet on the stove and turn it halfway to finish cooking on the other side (note: in this recipe I include the possibility of finishing it in the oven).
Ingredients
10 medium eggs
Salt
1 teaspoon sweet Spanish paprika, optional
1 ½ lb potatoes (or 2-3 potatoes), peeled, halved and sliced
1 large yellow chives, peeled, halved and sliced
4 shallots, cut, chopped both white and green
1 cup extra virgin olive oil
Instructions for Spanish Tortilla
- In a large bowl, mix eggs, salt and paprika. Set aside for now.
- Prepare a 10-inch non-stick skillet or a well-seasoned cast iron frying pan. Heat the olive oil in the frying pan over medium-high heat until it shines but does not moisten it.
- Add potatoes, onions and green onions to the oil (at first, not all will seem to be suitable, but stirring a little, they will be compressed during cooking). Lower the heat immediately to medium-low and monitor to control the heat and make sure it continues to bubble smoothly. Cook 25 minutes, stirring occasionally, until the potatoes are very tender.
- Use a heat-safe colander on a safe container to drain the olive oil (reserve the oil aside for now).
- Season the potatoes well with kosher salt and add them to the egg mixture in the bowl.
- Turn on the fattening of the oven.
- In the frying pan, heat 3 tablespoons of reserved olive oil over medium heat. Pour the egg-potato mixture and gently squeeze to even the top. Reduce heat to medium-low. Cook until you see that the edges of the omelet begin to settle and close then place the pan under the rooster to finish cooking. Sand for about 5 minutes, watching carefully until the eggs are cooked and the top of the omelet is slightly golden (see notes if you prefer to finish cooking on the stove).
- Leave the tortilla for a few minutes before serving.
- To serve, reverse the omelet into a large plate (you may need to loosen the edges with a spatula). Cut into 6 slices and serve.
Three tips for the best Spanish omelet:
- Get your eggs first! This is advice I received from Daniel Gritzer of Serious Eats. Seasoning eggs will first help them retain moisture during cooking.
- Cook the potatoes and onions gently in plenty of olive oil. You will need to use at least 1 cup of olive oil, which should gently bubble until the potatoes are cooked to tender perfection. This is what really gives the Spanish tortilla its velvety texture. But don't worry, the potatoes are drained, and you can reuse the delicious flavored olive oil for something else (roasted vegetables or fried Brussels sprouts or baked chicken drumsticks... what you need to do next)!
- Don't serve it hot! It is an omelet that is even better in the tempratura of the room (or cold), so leave it at least a few minutes before serving. Better yet, you can do it a few hours in advance or the day before.
What is going well with the Spanish omelet?
As I said before, this Spanish omelet recipe is often served as tapa in Spain with other snacks and drinks. But he makes an equally satisfying brunch or even a dinner next to a salad like: arugula salad with lemon, tomato salad, bean salad, or even a large salad of Mediterranean chickpeas. And sometimes I served it along the tomato basil soup.
How long is it gonna stay?
If stored correctly, the Spanish omelet will be stored in the refrigerator for up to 3 days. And since it is better at room temperature or cold, you can do it a few hours or even a night in advance. Once you do, let it cool before refrigerating.
Cook Time around 29 mins
Nutrition Facts
Calories: 380 kcal Carbohydrates: 24g Protein: 12g Vitamin A: 639.9 Vitamin C: 9.4 mgCalcium: 65.8 mgIron: 2.7 mg Saturated Fat: 5.35g Sodium: 113 mg Potassium: 631 mg Fiber: 2.1g