Spanish Tortilla (Tortilla Española)

This Spanish tortilla, or tortilla Española, starts with sliced potatoes simmered in olive oil until velvety, drained, and then covered in beaten eggs and cooked in a skillet. It is sliced into wedges or squares and served as an appetizer, lunch, or late night meal.

Don't let the term tortilla confuse you. This Spanish tortilla has nothing in common with the Mexican tortilla. It's more like a frittata, but is unique in its simplicity.

The only ingredients you will need are potatoes, onions, eggs, salt and pepper, plus lots of olive oil. While I've seen additional ingredients such as roasted peppers, Spanish chorizo, greens, and other veggies, I really wanted to try the Spanish omelette in its original form.

Tortilla Española is one of Spain's beloved national potato dishes. along with patatas bravas and patatas panaderas. It's amazing what the Spanish created with this New World vegetable.

The Spanish tortilla is delicious both warm and at room temperature. You can cut it into wedges, but I love cutting it into squares so you can serve it as an appetizer and see the layered potatoes among the eggs.

It's traditionally served with pickles, olives, and aioli for dipping.

For the potatoes, I used Yukon Golds, but you can also use Russets. Just be sure to adjust the cooking time as the russets will get tender a little bit earlier.

Here's how to make it:

First, you will need to gently simmer the potatoes and onions in olive oil, salt, and pepper. The trick is to cook the potatoes low and slow so that you aren't wasting too much oil.

In the meantime, be sure to whisk the eggs to get them all frothy. Fold the potatoes into the eggs and then slide the mixture back into skillet to cook until the eggs begin to set, and until the bottom begins to brown.

At this point, you will need to choose a method for flipping the tortilla to cook thoroughly.

How to flip a Spanish tortilla:

One method is to slide the tortilla onto a plate, cooked side down, topping it with another plate, flipping it, and then sliding the tortilla back into the pan, cooked side up. 

Another method is to place a large plate over the pan and flipping the whole contraption over, so that the cooked side is up on the plate. Next, slide the tortilla from the plate back into the pan. 

It's up to you as to which method you are most comfortable with. I used the first method, just because I was nervous about flipping a hot pan, but my tortilla kind of broke up while sliding it off the pan. Next time I'm going to try the second method.

Either way, this Spanish tortilla was super delicious.

What to eat with a Spanish Tortilla? 

You can serve this egg dish with a salad for lunch or as an appetizer. In Spain, it is often served with olives, pickles, and aioli. 

This month, the Foodie Extravaganza celebration is all about eggs, hosted by Karen's Kitchen Stories.  We celebrate various food holidays. This month, we are celebrating eggs because today is National Egg Day?

Check out everyone's recipes with eggs:

• Baked Scotch Eggs from Making Miracles
• Balaleet (Emirati Sweet Vermicelli and Egg Omelet) from Tara's Multicultural Table
• Country Biscuit Breakfast (Copycat) from Palatable Pastime
• Pathare Prabhu Style Egg Drop Curry from Sneha's Recipe
• Smoky Honey Chili & Paprika Deviled Eggs / Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice /
• Sourdough Waffles and Eggs from A Day in the Life on the Farm
• Soy Braised Pork with Eggs from Food Lust People Love
• Umami Egg Salad on Homemade Sourdough from Culinary Adventures with Camilla

Spanish Tortilla (Tortilla Española)

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Yield: 6 servings

Author: Karen Kerr

This Spanish tortilla, or tortilla Española, starts with sliced potatoes simmered in olive oil until velvety, drained, and then covered in beaten eggs and cooked in a skillet.

Ingredients:

• 6 tablespoons plus 1 teaspoon extra virgin olive oil
• 1 ½ pounds Yukon Gold potatoes (3 to 4 medium), peeled, quartered lengthwise, and cut crosswise into 1/8-inch-thick slices
• 1 medium onion, peeled, halved, and thinly sliced
• 1 teaspoon table salt
• 1/4 teaspoon freshly ground black pepper
• 8 large eggs

Instructions:

1. In a large bowl, toss the 6 tablespoons of oil, potatoes, onions, salt, and pepper.
2. Heat 2 tablespoons oil in 10-inch nonstick skillet over medium-high heat until shimmering. Reduce the heat to medium-low, add the potato mixture to the skillet. Cover the pan and cook, stirring with rubber spatula every 5 minutes, until potatoes are tender when poked with a paring knife, 22 to 28 minutes.
3. Whisk the eggs and remaining ½ teaspoon salt in a bowl until just combined. Fold the hot potato mixture into the eggs until combined.
4. Bring the skillet to medium-high heat, add the last teaspoon of oil, and heat until shimmering. Add the egg-potato mixture and cook, shaking pan and folding mixture constantly for 15 seconds. Smooth the top of the mixture. Turn the heat down to medium, cover, and cook until the bottom is golden brown and top is lightly set, about 2 minutes.
5. Slide the tortilla onto large plate. Invert the tortilla onto a second large plate and slide it, browned-side up back into the skillet. Return the pan to medium heat and continue to cook about 2 minutes longer. Slide the tortilla onto a cutting board or serving plate and allow to cool at least 15 minutes. Cut tortilla into cubes or wedges and serve with Garlic Mayonnaise, pickles, and olives. 

Calories
131.12

Fat (grams)
1.72

Sat. Fat (grams)
0.41

Carbs (grams)
25.69

Fiber (grams)
2.74

Net carbs
22.95

Sugar (grams)
2.11

Protein (grams)
4.10

Sodium (milligrams)
376.16

Cholesterol (grams)
31.00

https://www.karenskitchenstories.com/2020/06/spanish-tortilla-tortilla-espanola.html

Karen's Kitchen Stories

omelet, omelette, potatoes

Potatoes, eggs, tapas

Spanish

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