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Spanish tortilla (tortilla Española)

Name: Spanish tortilla
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 13 oz potato (370g, or you can use rutabaga/swede (I use nearer 14oz/400g with this)); 1 onion (small-medium); 1 1/2 tbsp olive oil; 4 eggs (large); salt and pepper

April 19, 2015 by Caroline's Cooking

This simple yet tasty Spanish tortilla (tortilla Española) can be made with traditional potato or swap it for rutabaga for a lower carb version. It's great as part of a tapas meal, or take it on a picnic or to a party. Versatile, comforting and so good.

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Spanish tortilla (tortilla Española) with a slice cut out and on top

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Tortilla Española, or tortilla de patatas, is something you see in virtually every bar and cafe that serves food in Spain. For those unfamiliar, it's a type of omelette, Spain's version of a fritatta, most typically made with potato and onion.

Some would be relatively 'normal' sized while others could be a good three inches thick (in case you are wondering, there are special double-sided pans that help that be possible but it still takes some skill).

slice of Spanish tortilla, tortilla Española, sitting on top of rest of the tortilla showing the pieces of potato inside

It was always a regular on our tapas selection when I lived there, usually sitting outside on a patio. And indeed outdoors is a great setting for this dish. While you might think of it in a restaurant or at home, it's also perfect for a picnic. It's pretty robust and perfect for sharing.

As I said, a Spanish tortilla is most commonly made with potato, but I sometimes also make it with rutabaga which has a very similar texture but is is a little less starchy and lower in carbs, if that's important to you.

I have also had it with slices of zucchini/courgette mixed in with the potatoes which goes well.

How to make Spanish tortilla

Whether using potato or rutabaga, you peel and cut slices that are thin, bite-sized pieces before frying them with the onion. Cook them until the potatoes are tender to a knifepoint.

Beat the eggs then add the cooked vegetables to the eggs along with some salt and pepper. Stir gently then tip the mixture back in the skillet. Leave to cook over a low hear until the eggs are largely set.

See how it comes together in the short video!

As I mentioned, you can get special kind of double-sided skillets that will let you flip it over in the same pan, but they are not that common outside Spain.

Instead, if you don't have one the common alternative is to put a plate over the top, flip over the skillet then slide the tortilla back into the skillet the other way up. Some times work better than others, it's fair to say.

cooking first side of Spanish tortilla in skillet

These days I often cheat a little and go more down the frittata cooking method of finishing it off under the grill/broiler. It's certainly less likely to have collapsing/falling on the floor or other similar issues! Do as you prefer.

Spanish tortilla is a great thing to take along to a picnic as it is easily transportable, not too messy and you can cut it either into wedge portions or bite-sized cubes to make for easy eating. It also goes well with pretty much anything and is really tasty, so what could be better?

Spanish tortilla, tortilla Española, viewed from above with shrimp and mushrooms in dishes above

Dishes to pair with Spanish tortilla include:

Pinchos Morunos (warmly-spiced meat skewers)
White wine marinated steak
Gambas al ajillo (Spanish garlic shrimp)
Spanish cheese plate
Simple summer Spanish tapas.

If you want to know more about tapas, head over to my what are tapas post that also has lots of classics to try. You'll also find many more Spanish recipes in the archives.

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