Tortilla is widely eaten in Spain, especially as tapas. They often serve it on bread. It’s actually a savory pie made from potato, egg and onion. The first time I ate Spanish tortilla was with my in-laws. This delicious recipe comes from my mother-in-law. During my visit to Madrid and my citytrip in Barcelona I also ate the real Spanish tortilla in tapas restaurants.
This recipe is for the original Spanish Tortilla, but there are different variations. For example Spanish tortilla with chorizo and Spanish tortilla with vegetables. Complete your Spanish evening with Albondigas (Spanish meatballs in sauce).
Be aware that you use enough salt when making Spanish tortilla. Chances are that the tortilla is not salty enough the first time. This is the kind of dish that tastes slightly better every time you make it. Determining the amount of salt, turning it around (certainly tricky!) and getting the potatoes completely cooked well can be difficult. Especially the first time. Try it out!
Spanish Tortilla Recipe
- 6 large potatoes
- 4 to 5 eggs
- 1 onion
- oil for frying
Peel the potatoes and cut them into small cubes. If you want to wash the potatoes, dry them well. Otherwise it will splash later in the oil.
Cut the onion into pieces. Toss the potatoes and onion together with plenty of salt (!) In a bowl.
Heat a generous amount of oil in a frying pan. Bake the potato and onion until cooked, but not brown.
Whisk the eggs with some salt. Spoon the potatoes and onion out of the oil with a slotted spoon and add to the eggs. Pour the oil from the pan into a container, you no longer need this large amount.
Pour everything into the frying pan that contains a little bit of oil to fry the tortilla. Bake the tortilla on medium heat. Check occasionally to make sure it doesn’t get too brown. On top, the egg should not be very wet before turning over.
Then take a large plate that fits all over the skillet. Place the plate on top and take a pot holder for the stem if necessary. It is important that you have a good grip. Place your hand on the plate, take the handle, push the plate firmly against the pan and turn the pan over in one go. Then push the edges down a bit so that it fits nicely within the pan. Let this side also bake a little. Then you can turn the tortilla more easily if you want.
Finally, slide the tortilla on a large plate.