One of the classic dishes in Spain is the quintessential Tortilla Española. This version of a Spanish omelet usually only involves a few ingredients, although it can be easily customized with the addition of fresh vegetables or meat. The dish is enjoyed as a tapa or as its own meal. There are a variety of regional differences in the way that the tortilla is served. Some are served with tomato sauce on top or even with fresh cod mixed into the dish. Other popular variations include adding in ham or chorizo to make a heartier meal. The wildly popular dish has been around since at least the late 1500s when King Phillip III was said to have enjoyed the tortilla. The dish was also popular in leaner times when the typical Spanish family may not have been able to afford meals with more expensive ingredients.
This simple recipe is a breeze for anyone to make at home. In just a few minutes, you can have a classic Spanish meal that is suitable for a myriad of meals and occasions. You will fall in love with the Tortilla Espanola because of its relative simplicity and versatility.
4 medium potatoes
1 medium onion
1/4 liter of high-quality olive oil
Salt to taste
Peel the four potatoes into thin slices. After the potatoes are peeled, heat a skillet with olive oil and cook the potatoes in the oil. Take care to not turn the heat up too high. The goal is to cook the potatoes slowly and evenly so that they soak up all of the oil. If you are choosing to add onions to your dish, now is the time to finely chop the onion and add it to the cooking potatoes and oil. Strain the rest of the oil when the onions have turned slightly brown.
While the potatoes and onion are cooking, beat the eggs together in a big bowl. Add the potatoes and onions to the egg and put everything back in the pan with a little additional oil added. Cover the pan with a lid and cook on low heat for 5-10 minutes. You will know it is done when the bottom of the dish is brown. Turn the omelet upside down using a large plate and put it back in the pan with the uncooked side on the bottom. This will ensure that the dish cooks evenly. When both sides are lightly brown, you will know that the Tortilla Espanol is done.
Once the dish has cooled, you can make it a meal by serving it with a big green garden salad with a simple vinaigrette dressing and a hunk of fresh bread. This makes the perfect breakfast, lunch, tapas, or light dinner. While this dish is easy to create at home, nothing compares to the opportunity to enjoy it in Spain in a genuine tapas bar.