Tortilla Española – Spanish Omelet

I’m not an omelet person. I love eggs, but generally prefer them over-easy, sunny-side-up, or soft-boiled. I like my yolks runny and dippable. The only time I make an exception to that is if Tortilla Española – Spanish Omelet is on the menu.

I grew up eating Tortilla Española. My grandmother, whose parents were from Spain, made it often. She usually cooked it the traditional way, with potatoes and onions. Occasionally, though, she would substitute other things for the potatoes…like when there were leftover maduros (fried sweet plantains) from the previous night’s dinner. Yum! But, my favorite filling was always the traditional potato one.

Perhaps the best thing about Tortilla Española (aside from its amazing flavor) is its versatility. It can wear many hats and be served any time of day. It can be cut into cubes for an impressive appetizer, served for breakfast or brunch , enjoyed as a light lunch paired with greens or soup, or between two slices of your favorite bread for an amazing sandwich. It can also be eaten hot, warm, cold, or room temperature. Convinced yet? I’m feeling some strong Dr. Seuss ‘Green Eggs & Ham’ vibes as I write this. You can eat Tortilla Española in a house. And you can eat it with a mouse. You can eat it here and there. Say! You can eat it anywhere!

Tortilla Española, also called Tortilla de Patatas in Spain, is without a doubt the country’s most popular and well-known appetizer/tapa. It can be found at almost every tapas bar throughout the country and is simple enough to make at home. It’s made often by home cooks for family meals, as well as for parties and special occasions.

It takes only four simple ingredients (five if you count the salt) and a nonstick skillet to whip up this delicious, multi-purpose meal. Your shopping list: 3 russet potatoes, 1 onion, 6 eggs, and extra-virgin olive oil. In Spain, the addition of the onion is a personal preference and even somewhat controversial. I like it and think it makes a more flavorful omelet, but you can leave it out or use sliced shallots for a milder version. You’ll also need a 10-inch nonstick skillet and a large dinner plate to flip the omelet with. Let’s make an omelet…

Once the potatoes are peeled, they are cut in half lengthwise. Then, each half is cut down the middle again and sliced crosswise. The onion is also halved and sliced thin. Next, the potatoes and onions are cooked in the olive oil until the potatoes and onions are tender and just beginning to turn golden. It’s important not to put the heat too high at this point. The vegetables should soften and poach, but not crisp.

Meanwhile, the eggs are placed into a medium-sized bowl and whisked. Once the veggies are tender, they are drained of the excess oil (but save the oil for the next part) and added to the bowl with the eggs. Then, the egg/potato mixture is placed into the same skillet and quickly cooked over medium heat. After 3 or 4 minutes, when the eggs are mostly set, a dinner plate (or other flat plate) is placed upside-down on top of the skillet and the pan is quickly flipped. The uncooked side is slid from the plate back into the skillet to continue cooking. Don’t be scared of the flip…just do it swiftly being careful to keep one hand on the skillet handle and the other under the dinner plate.

I can’t say enough good things about this dish. Its popularity speaks for itself. If you like Spanish Omelets, but have never made one yourself, give this recipe a try. It comes together in about 30 minutes and is simple to make. I hope you love it as much as I do!