Tortilla Española… the Spanish Omelette

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I don’t know about you, but by the time I get to the weekend I am ready for some down time. The last thing I want to do is crawl out of bed on Saturday morning and cook a big breakfast. But for me, nothing quite says the weekend like my family gathered around the table for a relaxed breakfast together. And for that, I am glad to whip up some tasty morsels for us to share.

Since moving to Spain our go-to Saturday morning favorite is the Tortilla Española. It is sort of like an omelette, but without all the hassle of trying to get it all wrapped up in a tight little package that pro chefs shoot for. The tortilla is chocked full of tender potatoes, sweet onions a few free range eggs and a touch of paprika. The paprika isn’t traditional, but we really love it, and since it’s Spanish, I think it’s okay. Pair it with a rich cup of coffee, and you’re in breakfast heaven.

Best of all, these are super simple to make and the recipe is bulletproof. Slice some onions and potatoes, toss ’em in the skillet and bring it all together with a few eggs and voila! A few minutes later you’ve got a hearty meal the whole family will love. Clean-up is a cinch since it’s basically a one pot dish. The perfect way to get you off to a good start on the weekend!

Yield: Serves 4

Tortilla Española

Tortilla Española

Since moving to Spain our go to Saturday morning favorite is the Tortilla Española. It is sort of like an omelette, and chocked full of tender potatoes, sweet onions, a few eggs and a touch of paprika. Best of all, these are super simple to make and the recipe is bulletproof. The perfect way to get you off to a good start on the weekend!

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Ingredients

  • 4 Tbsp Olive oil
  • 1 small Spanish (or sweet) onion, diced
  • 1 medium potato, quartered lengthwise and thinly sliced
  • 1 tsp salt
  • 1/2 tsp spicy Spanish paprika
  • 6 large eggs
  • 2 Tbsp cream

Instructions

  1. In a small 8" non-stick skillet, heat oil and then add onions and potatoes.
  2. Sauté for about 10 minutes on medium heat, stirring occasionally until potatoes are soft.
  3. Using a rubber spatula, fold in salt and paprika (gently so as not to break the potatoes).
  4. In a separate bowl, whisk together eggs and creme until uniformly mixed.
  5. Pour egg mixture over potatoes in the skillet, and reduce heat to low.
  6. Using the rubber spatula, gently stir the mixture several times scraping the bottom to fully coat the potatoes.
  7. Allow to cook on low, untouched for 6-10 minutes until the tortilla sets. You can check for doneness by peeking under the tortilla with your rubber spatula.
  8. Now we have to flip the tortilla. This can be done with a plate or the lid of a larger skill (I use a lid because it has a handle).
  9. Insert rubber spatula between the tortilla and edge of skillet, working your way around to separate the tortilla from the pan.
  10. Place the plate or lid on top of the skillet. Holding the plate or lid firmly against the skillet, lift the whole thing and flip in one continuous motion.
  11. Lift the skillet from the plate or lid. Now you have the flipped tortilla on top of the plate or lid.
  12. Now, slide the tortilla from the plate or lid back into the skillet.
  13. Cook on low for an additional 4-5 minutes.

To Serve

Slide the tortilla out of the skillet onto a cutting board and cut into quarters. Serve hot right out of the skillet with your favorite cup of coffee.

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