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Tortilla Española - Recipe

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Tortilla española
o 5 eggs
o 4 gold potatoes
o ½ small onion
o salt
o sunflower oil

Cooking Instructions:
Peel potatoes and then chop them into small cubes. Set aside in a bowl of ice water to keep them crunchy.

Finely chop ½ of a small onion, and set aside in a small dish.
Heat about 3 – 4 cups of sunflower oil in a deep pan or fryer on high heat. (I use a wok, actually)

While oil is heating, beat eggs in a mixing bowl and set aside. (I prefer organic eggs.)
Drain the chopped potatoes from the ice water and add a generous amount of salt to them (a little less than a tablespoon). Stir them up so salt is distributed evenly.

Test one cubed potato in the oil. If it starts to bubble, the oil is ready. Turn the heat down to medium high, and pour (carefully) the rest of the salted potatoes into the oil and give a quick stir. They’ll take about 10 – 15 minutes to cook. Add the finely chopped onions about halfway through. Stir every 3 minutes or so. Don’t let the potatoes get crispy like French fries.

The potatoes will be ready when a toothpick goes through them like it would butter. In other words, they’re very soft. At this point, use a handheld colander to scoop out the potatoes and onions from the oil and put them onto a plate covered with several paper towels to absorb the remaining grease.

Take out your nonstick pan (the one you’ll be using to cook the tortilla) and grease it slightly with the oil from the potatoes. If it’s not nonstick, it won’t work.
Pour the fried potatoes and onions into the beaten eggs and stir it a few times.
Pour egg/potato/onion mixture into greased, nonstick pan and cook on medium – medium low heat for about 7 minutes or until you can see that the underside is golden.

When you can tell that the tortilla is cooked completely on the sides and bottom, it’s ready to flip.

Take a paper plate that fits evenly over the pan, and turn it upside down onto the pan like a lid.

As QUICKLY as possible, flip the tortilla onto the paper plate (180 degree/upside down).
Set the pan back on the stove and carefully slide the tortilla back into the pan so that the runny side begins to cook.

Let sit for another 5-7 minutes or until you can tell that it is cooked all the way through. Use a toothpick to stab the tortilla. If it comes out dry, it’s ready.
Slide the tortilla onto a plate and serve it as you would a pie. If it’s an 8 inch tortilla, it will serve four people.

Salt to taste.