Tortilla EspaƱola
Background of Tortilla EspaƱola
Tortilla EspaƱola, also known as Spanish omelette, is a quintessential dish in Spanish cuisine. Its origins are deeply rooted in the rustic and hearty traditions of peasant cooking. Believed to have originated in Spain's northern region, the dish is simple yet deeply satisfying, comprising only a few basic ingredients: eggs, potatoes, onions, and olive oil. This dish showcases the Spanish philosophy of using simple ingredients to create something deeply flavorful and comforting.
Over the years, the popularity of Tortilla EspaƱola has skyrocketed, making it a staple in both Spanish homes and tapas bars. Itās versatile enough to be served as a main dish or a side, warm or cold, making it a beloved dish across various regions of Spain.
Ingredients for Tortilla EspaƱola
- 6 large eggs
- 500g potatoes (preferably waxy, like Yukon Gold or similar)
- 1 large onion
- 200ml olive oil
- Salt, to taste
- Freshly ground black pepper, to taste
Preparation
Step 1: Preparing the Ingredients
Begin by peeling the potatoes and slicing them thinly. Aim for slices about 1/8-inch thick. Next, peel and finely slice the onion. Set them both aside.
In a large non-stick frying pan, heat the olive oil over medium heat. Once hot, add the sliced potatoes and onions into the pan. The goal is to confit the potatoes, meaning to cook them slowly in oil until they are tender but not browned. Stir occasionally to ensure even cooking. This should take about 20 minutes.
Step 2: Beating the Eggs
While the potatoes and onions cook, crack the eggs into a large bowl. Season generously with salt and black pepper, then beat well until the yolks and whites are fully combined.
Once the potatoes and onions are done, drain them from the oil using a slotted spoon, letting excess oil drip back into the pan. Reserve the oil as it will be used again shortly.
Gently mix the potatoes and onions into the beaten eggs, ensuring everything is well-coated. Allow this mixture to rest for about 15 minutes, giving the flavors time to meld together.
Cooking the Tortilla
After resting, heat a tenth of the reserved olive oil in a smaller non-stick pan over medium-high heat. Pour the egg and potato/onion mixture into the hot pan and reduce the heat to low immediately. Use a spatula to gently shape the edges of the tortilla, pulling them in to create a rounded shape.
Step 3: Cooking Time
Let the Tortilla EspaƱola cook on one side for about 6-8 minutes (set your cooking timer). You are aiming for the bottom side to be set and lightly golden, while the top remains somewhat runny.
To flip the tortilla, use a flat plate slightly larger than the pan, or a pot lid. Place it over the pan and flip the tortilla onto the plate. Add a bit more of the reserved olive oil to the pan, slide the tortilla back into place to cook on the second side, and allow it to cook for another 5 minutes until set.
Step 4: Final Touches
Once your tortilla is cooked on both sides, remove it from the heat and let it rest for about 5 minutes before slicing it. Resting gives the tortilla a chance to firm up and ensures easier slicing.
How to Enjoy Tortilla EspaƱola
Tortilla EspaƱola can be enjoyed in a variety of ways. You can serve it warm as a main course, paired with a fresh green salad. Alternatively, cut it into bite-size squares to serve as a delightful tapa.
It also makes a fantastic addition to picnics or as a travel snack, and can easily be prepared in advance and served cold or re-heated. A fine accompaniment to any Iberian dish, the Tortilla EspaƱola shines both on its own and as part of a larger culinary spread.