Tortilla Española

Spain

Also known as Spanish Omelette, Tortilla de Patatas

About Tortilla Española

Tortilla Española is a thick Spanish omelette made from eggs and potatoes slowly cooked in olive oil, often with onion. It is one of the most iconic dishes in Spain.

Thinly sliced potatoes (and onion) are cooked gently in plenty of olive oil until soft, then mixed with beaten eggs and cooked in a pan. Halfway through, it is flipped onto a plate and slid back into the pan to cook the other side.

Whether to include onion is a famous debate in Spain. Tortilla is served warm or at room temperature, cut into wedges as a tapa or in a sandwich, and some people prefer it runny in the middle.

Ingredients

• eggs
• potato
• onion
• olive oil