Tortilla Española, also known as Spanish omelette, is a classic dish from Spain that combines simple ingredients to create a delicious and hearty meal. This dish is perfect for breakfast, lunch, or dinner and can be enjoyed hot or cold. The combination of tender potatoes, sweet onions, and fluffy eggs makes it a favorite among many.
Most of the ingredients for this recipe are commonly found in any kitchen. However, make sure you have olive oil on hand, as it is essential for achieving the authentic flavor and texture of the dish. If you don't usually stock potatoes or onions, be sure to pick them up at the supermarket.

Ingredients For Tortilla Española Recipe
Potatoes: Peeled and thinly sliced, these form the base of the tortilla, providing a soft and tender texture.
Onion: Thinly sliced, the onions add a sweet and savory flavor that complements the potatoes.
Eggs: Beaten and seasoned, the eggs bind the ingredients together and create a fluffy, cohesive dish.
Olive oil: Used for cooking the potatoes and onions, it adds richness and helps achieve the perfect texture.
Salt: Enhances the natural flavors of the ingredients.
Black pepper: Adds a touch of heat and depth to the dish.
Technique Tip for This Spanish Omelette
When cooking the potatoes and onions in the olive oil, make sure to keep the heat at a medium level to avoid browning them too quickly. This ensures they become tender and fully cooked without burning. Additionally, when flipping the tortilla, use a plate that is slightly larger than the pan to make the process easier and safer.
Suggested Side Dishes
Alternative Ingredients
potatoes - Substitute with sweet potatoes: Sweet potatoes provide a different flavor profile and a slightly sweeter taste, but they maintain a similar texture when cooked.
onion - Substitute with shallots: Shallots offer a milder and slightly sweeter flavor compared to onions, which can add a subtle complexity to the dish.
eggs - Substitute with egg substitute: Egg substitutes, such as a mixture of water, oil, and baking powder, can be used for those who are vegan or have egg allergies.
olive oil - Substitute with canola oil: Canola oil has a neutral flavor and a high smoke point, making it a good alternative for frying and cooking.
salt - Substitute with soy sauce: Soy sauce can add a savory umami flavor while providing the necessary saltiness.
black pepper - Substitute with white pepper: White pepper has a slightly different flavor and is less visually noticeable, but it still adds the necessary spiciness.
Other Alternative Recipes Similar to This Dish
How to Store or Freeze This Dish
Allow the tortilla espanola to cool completely at room temperature before storing. This helps prevent condensation, which can make it soggy.
Wrap the cooled tortilla tightly in plastic wrap or aluminum foil. Ensure there are no gaps to keep it fresh.
Place the wrapped tortilla in an airtight container to provide an extra layer of protection against moisture and odors.
Store the container in the refrigerator. The tortilla will stay fresh for up to 3-4 days.
For freezing, cut the tortilla into individual portions. This makes it easier to thaw and reheat only what you need.
Wrap each portion in plastic wrap, then place them in a resealable freezer bag. Squeeze out as much air as possible before sealing.
Label the freezer bag with the date to keep track of its freshness. The tortilla can be frozen for up to 1 month.
To reheat, thaw the tortilla portions in the refrigerator overnight. Once thawed, reheat in a skillet over low heat or in the microwave until warmed through.
For a crispier texture, reheat the tortilla in a preheated oven at 350°F (175°C) for about 10 minutes.
How to Reheat Leftovers
Preheat your oven to 350°F (175°C). Place the tortilla espanola on a baking sheet and cover it with aluminum foil. Heat for about 10-15 minutes until warmed through. This method helps retain its texture and flavor.
Heat a non-stick skillet over medium heat. Add a small amount of olive oil to the pan. Place the tortilla espanola in the skillet and cover it with a lid. Cook for about 5 minutes on each side, or until heated through. This method gives a nice, slightly crispy exterior.
Use a microwave-safe plate and cover the tortilla espanola with a damp paper towel. Microwave on medium power for 1-2 minutes, checking halfway through to ensure it heats evenly. This method is quick but may slightly alter the texture.
If you have an air fryer, preheat it to 350°F (175°C). Place the tortilla espanola in the basket and heat for about 5-7 minutes. This method helps maintain a crispy exterior while warming the inside.
For a more traditional approach, place the tortilla espanola in a steamer basket over boiling water. Cover and steam for about 5-10 minutes. This method keeps the tortilla moist and tender.
Best Tools for Making This Recipe
Frying pan: A large, non-stick frying pan is essential for cooking the potatoes, onions, and eggs evenly.
Spatula: Useful for stirring the potatoes and onions as they cook, and for helping to flip the tortilla.
Mixing bowl: Needed for beating the eggs and seasoning them with salt and pepper.
Whisk: Ideal for beating the eggs thoroughly to ensure a smooth mixture.
Knife: Necessary for peeling and slicing the potatoes and onions thinly.
Cutting board: Provides a safe surface for slicing the potatoes and onions.
Plate: Used to help flip the tortilla in the frying pan.
Measuring cup: For accurately measuring the olive oil.
Paper towels: Handy for draining excess oil from the potatoes and onions if needed.
How to Save Time on Making This Dish
Pre-cook the potatoes: Microwave the potatoes for a few minutes to soften them before adding to the pan.
Use a non-stick pan: A non-stick pan ensures the tortilla doesn't stick, making flipping easier and cleanup faster.
Slice uniformly: Use a mandoline to quickly and evenly slice potatoes and onions.
Beat eggs in advance: Beat the eggs and season them while the potatoes and onions cook.
Cover the pan: Cover the pan to cook the tortilla faster and more evenly.

Tortilla Espanola
Ingredients
Main Ingredients
- 4 units Potatoes peeled and thinly sliced
- 1 unit Onion thinly sliced
- 6 units Eggs
- ½ cup Olive Oil
- to taste Salt
- to taste Black Pepper
Instructions
- Heat olive oil in a frying pan over medium heat.
- Add sliced potatoes and onions. Cook until tender.
- In a bowl, beat the eggs and season with salt and pepper.
- Pour the eggs over the potatoes and onions in the pan.
- Cook on low heat until the eggs are set.
- Flip the tortilla using a plate and cook the other side until golden.
- Let it cool slightly before serving.
Nutritional Value
Keywords
Suggested Appetizers and Desserts for This Recipe
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