The BEST Spanish tortilla recipe is my go-to dish when we just want to have a light dinner or a rustic breakfast.
In fact, you can eat a Spanish tortilla at any time of the day – that’s how good it is. I do love to prepare it for a picnic at the beach or take leftovers wrapped in a sandwich with tomatoes for my lunch to work.
Because it is a simple dish consisting of potatoes, eggs, onions, and extra virgin olive oil for frying, it requires high-quality ingredients.
That’s why I used new potatoes straight from our garden. There was no need to peel them – I just gave them a thorough scrub.
The eggs come from free-range chickens a friend of mine owns. It can’t get fresher than that. Only the onions and the Spanish extra virgin olive oil came from the supermarket.
Other recipes you might like: German Potato Salad – Simply The Best and Slow Cooker Pulled Pork – So Good.
First off, you need to either scrub or peel the potatoes and cut them into even slices (not too thin). Next up, peel and slice the onions.
Heat up a generous amount of olive oil in a large frying pan and add the potato slices. Gently fry them on low to medium heat.
Once they are almost tender, add the onions and continue frying both. You want the onion soft but not burned.
In the meantime, crack the eggs into a large bowl and season with salt.
Finally, add the cooked potato/onion mix to the whisked eggs. Make sure that all the potatoes and onions are covered in eggs.
Carefully put the mixture into the same frying pan you have used for the potatoes and onions. It should still have some oil in it. By the way, I am using a non-stick pan.
Cook on low to medium heat. With a fork move the egg now and again so it can move to the bottom of the pan and cook.
Once the bottom side is browned comes the tricky party – flipping the tortilla.
How To Flip The Tortilla
Put a large plate onto the omelette. Now, by using both hands (it is best to wear heat-resistant kitchen gloves) hold on to the plate and the pan and turn it over.
Put the plate side onto the workbench and lift up the pan.
Woohoo, almost there: now is the time to slide the tortilla with the uncooked side back into the pan where it cooks for a few more minutes.
Because the egg is still a bit runny, the workbench might have gotten a bit messy. It happened to me as you can see in my video here.
Anyway, once both sides are cooked, slide the tortilla onto a serving platter. You can eat it hot, warm, or cold – whatever you prefer.
The Best Ways To Enjoy The Spanish Tortilla
As I mentioned before, we do love the Spanish tortilla still hot with a salad on the side. A chilled glass of white wine goes well with it too. My rustic sourdough focaccia bread makes a great addition to the omelette as well.
Another fantastic way to enjoy our best Spanish tortilla dish is on a sandwich, mayonnaise on the top and bottom, a crunchy salad leave plus thin slices of cucumber and tomatos to top it off. Yummy!
Or, cut the tortilla into small pieces and offer them as finger food at your next party. It will go down a treat, I promise. Garnish these little bites topped with a halved cherry tomato and mayby a dollop of sour cream.
How would you love to eat your Spanish tortilla? Let me know in the comments below.
The BEST Spanish Tortilla Recipe – Simple And So Good
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But enough said: time to put on your apron and start cooking this delicious meal. Please let me know in the comments below how you enjoyed the Spanish omelette/tortilla.
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Spanish Tortilla Recipe – Simple And So Tasty
- 1 large plate
- 5 medium-sized potatoes
- 2 large brown onions
- 8 eggs preferably free range eggs
- 1/3 cup extra virgin olive oil
- salt to taste
- Scrub or peel the potatoes and cut them into even slices.
- Peel the onions and cut them into slices.
- Heat up the olive oil and add the potatoes. Fry until slightly brown and almost done.
- Add the onions to the potatoes and fry until the onion is soft and translucent. You don't want the onions burned,
- In the meantime, crack the eggs into a large bowl. Season with salt, and whisk well.
- Once the potatoes and onions are cooked, add the mix to the eggs.
- Make sure the potatoes and onions are well coated with the eggs.
- Use the same frying pan and gently pour the egg mixture into the pan.
- Fry on low to medium heat until nicely browned. Use a fork to lift up the omelette in different places so the runny egg touches the pan and can cook as well.
- Once is nicely browned, it/s time to flip the omelette/tortilla.
- Place a large plate on top of the tortilla and flip it carefully by holding the pan and plate at the same time.
- Make sure to wear heat-resistant gloves.
- Put the tortilla back into the frying pan with the uncooked side down.
- Fry for a few more minutes on low heat. Check if it's cooked by lifting the underside up.
- Serve the tortilla cut like a cake (that is how I like it) with a salad on the side.
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