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Tortilla Española, Tortilla de Patatas, or Spanish Omelette is a staple in Spanish cuisine. Just a few simple ingredients but high on flavor. Try out my version of this traditional dish.
- 4 medium potatoes (500 gms)
- 1 large onion
- 4 eggs
- 1 tsp salt or to taste
- 1/4 tsp black pepper powder
- 1/4 tsp garlic powder
- 1/2 tsp paprika powder
- 2 tbsp all-purpose flour
- 1/3 cup olive oil
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To begin, peel the potatoes and wash them well. Pat dry. Cut into halves and thinly slice them. Do not soak the sliced potatoes in water.
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Heat olive oil in a pan. Add the potatoes and cook them for a few minutes until they change color.
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In the meantime, slice the onions.
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Add in the onions and cook until the potatoes soften a bit and the onions caramelize.
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Remove to a plate. Season it with ½ tsp salt and mix well. Let it cool a bit.
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Whisk 4 eggs in a bowl until slightly fluffy.
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Add in the dry ingredients – salt, black pepper powder, garlic powder, paprika powder, and all-purpose flour. Mix well.
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Now add in the vegetables and mix.
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Heat 3 tbsp oil in the same pan you cooked the potatoes and onions in. Pour in the egg mixture. Keep the flame on low to cook the eggs.
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Gently mix the eggs so that they cook evenly until they start to set around the edges.
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To flip the omellete, cover the pan with a plate and turn it over. Slide the omellete back into the pan and cook. Gently push the edges in to shape the tortilla.
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Once done, slide it into a serving dish. Let it cool a bit before cutting it into wedges. The Tortilla Española or Spanish Omelette is traditionally served at room temperature or even cold.
- You can skip the all-purpose flour for a gluten-free version.
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