5 Tortilla Española Recipes, A Spanish Omelette For Any Occasion

If you’ve been fortunate enough to travel to Spain, you most likely know what a tortilla española is. If not, you probably think you know what it is but I’m sorry to say you’d probably be wrong.

What Is Tortilla Española

Tortilla española is one of Spain’s most popular dishes and our list of 21 Delicious Spanish Foods To Die For.

It also goes by the names of Tortilla de Patatas and Tortilla de Papas. At it’s simplest form it is an open faced omelette with it’s main ingredients consisting of eggs, potatoes and onions. Tortilla española is enjoyed for breakfast, lunch, dinner and even as a snack. Typically along with some crusty bread.

It can also be eaten as a tapas appetizer or even as a main course. You can serve the spanish omelette hot, cold or as most prefer at room temperature.

How To Make Tortilla Española

Since there aren’t many core ingredients, a tortilla española is easy to make. There can be a few extra steps to take when adding additional ingredients such as jamon, chorizo or any number of spanish cheeses. The one somewhat tricky part is the tortilla flip. You can use a Tortilla Española Pan, a Spanish Omelette Flipper or simply a plate larger then the pan you’re cooking with.

Okay, let’s get to cooking tortilla española!

Classic Tortilla Española Recipe

Ingredients Needed

  • 3 large eggs
  • 2 lbs. of potatoes, peeled and diced
  • 1 ¼ diced onions
  • 1 large garlic clove
  • 18 oz. Spanish olive oil
  • Salt

Directions

  1. First, crack eggs in bowl and whisk. Finely grate garlic into eggs. Next, mix onions and potatoes together in bowl. Heat the oil in the frying pan, add potato and onion mixture then lower heat slightly. Add salt and stir repeatedly for 10 minutes or until potatoes are cooked. Strain mixture over a bowl. Wait a minute and add mixture to eggs and stir thoroughly. Return pan to the heat and add just enough oil to cover the base of the pan. Wait 30 seconds and egg and potato mixture immediately spreading it evenly in pan. Cook on high.
  2. After 2 minutes, add oil to a plate and place over pan then flip pan so the tortilla is placed on plate. Then, return pan to the heat, add a teaspoon of oil. After 15 seconds, slide tortilla off plate back onto pan. Cook for another minute and then slide onto serving plate. To serve as a tapa, cut into eight segments, then cut again into three segments, insert toothpicks to each portion and serve alongside crumbly bread. Makes 24 portions. Enjoy!

Tortilla Española with Chorizo Recipe

Ingredients Needed

  • 1/4 cup Extra Virgin Olive Oil
  • 1 Small Yellow Onion, Finely Diced
  • 6 oz Dried Chorizo Cut into 1/4 inch Pieces
  • 1 1/2 lbs Yukon Gold Potatoes, Peeled and Cut into Cubes
  • 6 Large Eggs, Beaten
  • Salt and Pepper

Directions

  1. Heat oil over medium heat in a heavy 8″ skillet. Add onions and potatoes and season with salt. Cover and cook, stirring often, until potatoes are tender, about 10-13 minutes. Transfer potatoes and onion to a bowl using a slotted spoon.
  2. Add sliced chorizo to skillet and cook, for 4 minutes. Transfer chorizo and pan drippings to the bowl with the potato-onion mixture. Reserve skillet.
  3. Add eggs to potato-onion mixture, and season with salt and pepper.
  4. Lightly coat skillet with more oil if needed, and heat over medium heat. Pour in egg, potato, onion mixture; stir to combine. Cook, running a thin, rubber spatula along edge of pan to separate egg mixture from sides, until edges set and the underside of the tortilla turns golden, about 6 to 8 minutes.
  5. Place a plate, slightly larger than the skillet, upside down over skillet, and quickly flip the tortilla onto the plate. Add 1/2 TBSP of olive oil to skillet. Slide tortilla, cooked side up, back into skillet. Cook over low heat until completely set in the center and golden brown on bottom, 3 to 6 minutes. Transfer to a serving plate, and let cool slightly before cutting into wedges. The tortilla is delicious served warm or at room temperature.

Vegetable Tortilla Española

Ingredients Needed

  • 2 Yukon Gold Potatoes
  • Salt & Pepper
  • Pinch of Saffron, Ground in Mortar
  • 1/4 Cup plus 2 TBSP, Extra Virgin Olive Oil
  • 2 TBSP Boiling Water
  • 1 Medium Onion, Thinly Sliced
  • 1 Small Red Pepper, Seeds and Thinly Sliced
  • 1 Small Zucchini, Thinly Sliced
  • 1 Cup Spinach, Sliced
  • 6 Large Eggs

Optional

  • 1/4 Cup Mayonnaise
  • 2 Cloves Garlic, Grated
  • 3 TBSP Extra Virgin Olive Oil

Directions

  1. In a medium saucepan, cover the potatoes with water and a pinch of salt and simmer over moderate heat until the potatoes are tender, about 25 minutes. Drain and let cool completely, then peel and cut into 1/3″ pieces.
  2. In a small bowl, mix the saffron with 2 TBSP of boiling water until dissolved. Set aside to cool.
  3. In a heavy 8″ skillet, heat 
1/4 cup of olive oil. Add the onion and a pinch of salt 
and cook over medium-high heat, stirring occasionally, until translucent, 
about 4 minutes.
  4. Add the red pepper, zucchini and a pinch of salt and cook, stirring occasionally, until tender, about 5 minutes.
  5. Add the potato and cook until coated and hot, about 3 minutes.
  6. Stir 
in the spinach until just wilted. Season with salt and pepper. Transfer 
the vegetables to a colander to drain and cool completely, about 30 minutes.
  7. In a large bowl, beat the eggs with the saffron and a pinch of salt. Fold in the vegetables. Set aside and let stand for 10 minutes.
  8. Heat 1 TBSP of olive oil in the skillet, until almost smoking. Add the egg mixture and cook over medium high heat, running a thin, rubber spatula along edge of pan to separate egg mixture from sides, until edges set and the underside of the tortilla turns golden, about 6 to 8 minutes.
  9. Place a plate, slightly larger than the skillet, upside down over skillet, and quickly flip the tortilla onto the plate. Add a 1 TBSP of olive oil to skillet. Slide tortilla, cooked side up, back into skillet. Cook over low heat until completely set in the center and golden brown on bottom, 3 to 6 minutes. Transfer to a serving plate, and let cool slightly before cutting into wedges.
  10. Optional – In a small bowl, whisk mayonnaise with garlic and 3 TBSP of olive oil. Season with pinch of salt. Cut the tortilla into wedges and serve with the garlic mayonnaise.

Potato Chip Tortilla Española with Jamón Serrano

Ingredients Needed

  • 8 Eggs, Beaten
  • 4 Cups, Thick Cut (Kettle Cooked) Potato Chips
  • Kosher Salt and Freshly Ground Black Pepper, to Taste
  • 3 TBSP Extra Virgin Olive Oil
  • 4 oz Thinly Sliced Jamón Serrano

Directions

  1. Combine the potato chips, eggs, jamon, salt and pepper in a bowl. Set aside to allow the chips to soften in the eggs, about 5 minutes.
  2. Heat 2 TBSP olive oil in a 8″ skillet over medium heat.
  3. Add the egg mixture to the skillet and cook, without stirring, until bottom begins to brown, about 3 minutes.
  4. Place a plate, slightly larger than the skillet, upside down over skillet, and quickly flip the tortilla onto the plate. Add 1 TBSP of olive oil to skillet. Slide tortilla, cooked side up, back into skillet. Cook over low heat until completely set in the center and golden brown on bottom, 3 to 6 minutes.
  5. Cut into wedges. Serve warm, room temperature, or cold.

Spanish Tortilla with Manchego and Green Olives

Ingredients Needed

  • 1 Medium Yellow Onion, Thinly Sliced
  • 1/4 Cup Plus 3 TBSP Extra Virgin Olive Oil 
  • 1 1/2 lbs Yukon Gold Potatoes, Thinly Sliced
  • 8 Large Eggs, Beaten
  • Salt & Pepper to Taste
  • 1/2 Cup Spanish Olives, Pitted & Chopped 
  • 1/4 lb Manchego Cheese

Directions

  1. Heat 2 TBSP olive oil in a 10″ nonstick skillet over medium heat. Add onion and 1/2 teaspoon salt, and cook until onion is translucent, about 8 minutes. Transfer onion to a large bowl and set aside.
  2. In the same skillet over medium heat, heat 2 tablespoons oil. Working in batches, add half of potatoes and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring occasionally, until potatoes begin to soften, about 8 minutes. Transfer to the bowl with the onions and set aside. Repeat until all of the potatoes are cooked.
  3. Add eggs and olives to the onion, potato mixture, and stir to combine.
  4. Over medium heat, heat the remaining olive oil. Add half of the potato, onion and egg mixture to the skillet, smoothing with the back of a spoon to create an even layer. Top with the Manchego cheese; then cover with remaining potato, onion and egg mixture, smoothing with the back of a spoon to create an even layer. Cook over medium heat while running a thin, rubber spatula along edge of pan to separate egg mixture from sides, until edges set and the underside of the tortilla turns golden, about 8 minutes.
  5. Place a plate, slightly larger than the skillet, upside down over skillet, and quickly flip the tortilla onto the plate. Add 1 TBSP of olive oil to skillet. Slide tortilla, cooked side up, back into skillet. Cook over low heat until completely set in the center and golden brown on bottom, 3 to 6 minutes.
  6. Transfer to a serving plate, and let cool slightly before cutting into wedges.

Spanish Tortilla with Tuna and Piquillo Peppers

Ingredients Needed

  • 8 Large Eggs
  • 1 lb Yukon Gold Potatoes, Peeled and Thinly Cut
  • 4 oz Tuna in Olive Oil
  • 2 oz Idiazabal or Manchego Cheese, Grated
  • 4 Roasted Piquillo Peppers
  • 5 TBSP Olive Oil
  • Salt

Directions

  1. Beat the eggs into a large bowl and add salt. Add the tuna and cheese and mix well.
  2. Heat 2 TBSP of olive oil in a 8″ skillet over a medium heat. Add potatoes and season with salt. Cover and cook, stirring often, until potatoes are tender, about 12 minutes. Transfer potatoes to a bowl using a slotted spoon.
  3. Heat 2 TBSP of olive oil in the skillet over a medium heat. When the pan is hot, add the egg, tuna and cheese mixture. Lower the temperature and cook while running a thin, rubber spatula along edge of pan to separate egg mixture from sides, until edges set and the underside of the tortilla turns golden, about 8 minutes.
  4. Place a plate, slightly larger than the skillet, upside down over skillet, and quickly flip the tortilla onto the plate.
  5. While the half cooked tortilla is on the plate, add 1 TBSP of olive oil to the skillet and place the peppers flat in the pan.  Cook for 1 minute on each side. Slide the tortilla back on top of the peppers and cook on low until golden on bottom and cooked through, for about 5 more minutes.
  6. Cut into wedges and serve warm or at room temperature.

Tortilla Española Is Just the Beginning

Incredible spanish omelettes are just a little bit of what Spain has to offer. Whether it be the iconic Jamón Iberico or the holiday favorite Spanish Turrón, Spain is rich with culinary treasures.

Keep exploring spanish dishes by checking out our Spanish blog section. Or if you would like to bring home the incredible flavors of Spain, visit our website and shop for freshly imported Spanish foods and drinks.

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