History:
Tortilla Española has its origins in Spain and has been a staple of Spanish cuisine for centuries. It’s believed to have originated in the early 19th century and quickly became popular throughout the country. Today, it’s enjoyed as a tapa (appetizer) or a light meal, both at home and in Spanish restaurants worldwide.
How to Make Tortilla Española:
Ingredients:
- 4-5 medium potatoes, peeled and thinly sliced
- 1 large onion, thinly sliced
- 6-8 large eggs
- Salt and pepper, to taste
- Olive oil (for frying)
Instructions:
- Prepare the Potatoes and Onions: Heat a generous amount of olive oil (enough to cover the potatoes) in a large non-stick skillet over medium heat. Add the thinly sliced potatoes and onions to the skillet. Fry gently, stirring occasionally, until the potatoes are tender but not browned, about 10-15 minutes. The potatoes should be cooked through and soft.
- Drain Excess Oil: Once the potatoes and onions are cooked, remove them from the skillet using a slotted spoon or a strainer. Allow them to drain in a colander or on paper towels to remove excess oil. Season with salt and pepper to taste.
- Prepare the Egg Mixture: In a large mixing bowl, beat the eggs thoroughly with a fork or whisk. Season with salt and pepper.
- Combine and Cook: Add the drained potatoes and onions to the beaten eggs in the bowl. Gently stir to combine, ensuring the potatoes and onions are evenly coated with the egg mixture.
- Cook the Tortilla: Heat 2-3 tablespoons of olive oil in a clean non-stick skillet over medium heat. Pour the potato and egg mixture into the skillet, spreading it evenly with a spatula. Cook for about 4-5 minutes, shaking the pan occasionally and running a spatula around the edges to prevent sticking.
- Flip the Tortilla: Once the bottom of the tortilla is set and lightly golden brown, it’s time to flip it. Place a large plate upside down over the skillet. Holding the plate firmly against the skillet, carefully flip the skillet to transfer the tortilla onto the plate.
- Finish Cooking: Slide the tortilla back into the skillet, uncooked side down. Cook for another 3-4 minutes, or until the tortilla is completely set and lightly browned on the bottom.
- Serve: Once cooked through, transfer the tortilla to a serving plate. Allow it to cool slightly before cutting it into wedges or squares. Serve warm or at room temperature, as it’s traditionally enjoyed.
Serving Suggestions:
Tortilla Española is often served as a tapa, appetizer, or light meal. It can be enjoyed on its own, accompanied by crusty bread, or served with a side salad. It’s also delicious with a dollop of aioli or Spanish-style tomato sauce.
Variations:
While the classic Tortilla Española includes only potatoes, onions, eggs, salt, and pepper, there are many variations that incorporate additional ingredients such as bell peppers, chorizo, spinach, or cheese. Feel free to experiment with different flavors and additions to suit your taste.
Enjoy your Tortilla Española, a quintessential dish that captures the essence of Spanish cuisine with its simplicity and hearty flavors!
