Category: tortilla espanola

Inside: Learn how to make a traditional Spanish omelette, also known as a tortilla espanola, which is a classic recipe that is perfect to serve to a large crowd.

Today we are going to make a journey across the Atlantic to Spain as we learn how to make a classic Spanish potato omelette. Of course, in Spain this is not called an omelette, but instead a tortilla. Some other names are tortilla de patatas and tortilla española. In most of the rest of the world, it resembles what we know as an omelette since it is made up of an egg mixture, combined with potatoes and other tasty ingredients.

Also, at least in Mexico and the United States, when you think of a tortilla, you probably think of the classic flour or corn based tortilla that is so popular with many other recipes. With that said, this easy Spanish omelette is an amazing main dish that is perfect to serve for breakfast, lunch, or dinner.

What is a Spanish Omelette or Tortilla Española?

The basic Spanish tortilla recipe is an authentic Spanish dish that consists of beaten eggs, sliced potatoes, and sliced onions. It is then combined and cooked to form a tasty, thick omelette that can be sliced and served as an appetizer or a main dish.

The version that I am making today includes a few other ingredients like ham and cheese, which I think gives it some great additional flavor and protein. This classic dish is often served at room temperature as tapas. If you don’t know what tapas are, they are basically small plates of food that are served as appetizers or together as a full meal.

How do you make a Spanish Omelette?

While I am sure there are different ways to make this, I am gonig to show you the way that I make them. This recipe is not difficult, but you will want to to follow the instructions to get perfect results.

To start, gather the following ingredients:

• 3 Large Potatoes (russet or yukon gold potatoes work well)
• 6 Large Eggs
• 1 Onion
• 1 Cup of Shredded Cheese (mozzarella, gouda, or manchego)
• 1 Cup of Chopped Ham
• 1 1/2 Cups of Oil (olive oil or avocado oil work well)
• 1 Dash of Black Pepper
• Salt to Taste

Start by washing and peeling the potatoes, before cutting them into thin slices and set them aside. I like to cut them into half-moon shapes, but this is a personal preference.

Next, slice the onions and set them aside.

In a large, deep pot, add the oil and heat over medium-low heat. Add the potatoes and let cook for 5 minutes. Through this process the oil shouldn’t heat up too much so that the potatoes are not being fried, but instead becoming soft, juicy, and slighly translucent.

After 5 minutes, add the onion and a little bit of salt. Stir constantly so that nothing burns and let the whole mixture continue cooking for about 10 minutes or until the potatoes are softe and slightly brown.

Remove from the heat and strain the excess oil. Set the potato mixture aside for the next step.

Add the eggs to a large bowl and beat well. Add the pepper and additional salt and beat again. Once the potatoes and onions have cooled slightly, add them to the mix and mix well.

In a medium cast iron pan, heat a tablespoon of oil over medium heat and then add half of the egg mixture and make sure it spreads to the edges. Immediately add an even layer of cheese and ham and then add the rest of the egg mixture to the top.

Lower the heat and let cook for about a minute or two before carefully flipping the omelette and allowing the other side to cook to a golden brown color. A trick for flipping it is to place a large plate on top of the pan, and flip it onto the plate, then you can carefully place it back into the pan. The omelette should cook for about 3-4 minutes on each side.

Once it is cooked through, put the omelette on a plate and let it cool before slicing and serving!

Let me know in the comments below how this great recipe turns out for you!

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