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Tortilla Espanola (Spanish Tortilla)

Tortilla Española (Spanish Tortilla)

This Tortilla Española recipe brings the traditional Spanish omelette to your kitchen. Made with tender potatoes, sautéed onions, and flavorful Serrano ham, it’s perfect for breakfast, lunch, or as part of a tapas spread. Unlike most omelettes, Spanish tortilla is served at room temperature, making it ideal for make-ahead meals.

Why You’ll Love This Tortilla Española Recipe

  • Great for Tapas: Perfect as an appetizer or snack at a tapas party.
  • Easy Make-Ahead Dish: Tastes even better at room temperature.
  • Simple Ingredients, Big Flavor: You only need pantry staples and a few fresh ingredients.
Tortilla Espanola (Spanish Tortilla)
Tortilla Espanola (Spanish Tortilla)

Ingredients for Tortilla Española

  • ½ cup olive oil
  • 2 pounds baking potatoes, peeled and sliced ¼-inch thick
  • Salt and black pepper to taste
  • 2 tablespoons olive oil
  • 2 onions, sliced into rings
  • 6 large eggs
  • 1 roasted red pepper, sliced
  • 3 oz Serrano ham, chopped
  • 2 tablespoons fresh parsley, chopped

How to Make Tortilla Española

1. Cook the Potatoes

  • Heat ½ cup olive oil in a large skillet over medium-low heat.
  • Add half the potato slices and cook for 15-20 minutes, stirring occasionally, until tender.
  • Transfer the potatoes to a bowl, keeping the oil in the skillet. Repeat with the remaining potatoes. Season with salt and pepper.

2. Sauté the Onions

  • In another skillet, heat 2 tablespoons olive oil over medium heat.
  • Add onions and sauté for about 15 minutes until golden brown. Set aside to cool.

3. Prepare the Egg Mixture

  • In a large bowl, whisk the eggs until smooth.
  • Stir in the cooled onions, roasted red pepper, and Serrano ham.
  • Gently fold in the cooked potatoes.

4. Cook the Tortilla

  • Heat the reserved oil in the large skillet over low heat. Pour in the egg mixture and cook for 8-10 minutes, until the edges set and the bottom turns golden brown.
  • Slide the tortilla onto a plate. Place the skillet over the plate and carefully flip the tortilla back into the skillet to cook the other side.

5. Serve the Tortilla Española

  • Cook for 4 more minutes until the center is set.
  • Transfer the tortilla to a serving plate and let it cool to room temperature.
  • Sprinkle with parsley and cut into six wedges.

Serving Ideas for This Tortilla Española Recipe

  • Tapas Night: Pair with patatas bravas (Try the Recipe) and Manchego cheese.
  • Breakfast or Brunch: Serve with a fresh salad and garlic aioli (Get the Recipe).
  • Light Lunch: Add a slice of toasted bread with tomatoes and olive oil on the side.

Tips for the Best Tortilla Española

  • Use a Non-Stick Skillet: This makes flipping the tortilla easier.
  • Don’t Rush: Cooking the potatoes slowly ensures they stay tender.
  • Make It Ahead: Letting it rest at room temperature improves the flavor.

Nutritional Information (Per Serving)

  • Calories: 477
  • Total Fat: 32g
  • Saturated Fat: 7g
  • Protein: 13g
  • Carbohydrates: 36g
  • Fiber: 4g
  • Sodium: 449mg
  • Vitamin C: 28mg

Final Thoughts on This Tortilla Española Recipe

This Tortilla Española recipe is a versatile, flavorful dish that’s perfect for any occasion. Whether you’re making it for brunch, tapas, or a light lunch, this Spanish potato omelette is sure to impress. Plus, since it’s served at room temperature, it’s ideal for make-ahead meals.

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Share Your Creation!

We’d love to see your version! Tag us with #TortillaEspanola #SpanishTapas #ComfortFood so we can share your delicious tortilla.

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