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Tortilla Española (Spanish Tortilla)

Tortilla Española is a potato and onion omelette. It's a classic tapas dish, prepared all over Spain. This version also includes roasted red peppers and Spanish Serrano ham. Unlike most omelettes, a Spanish tortilla is served at room temperature.
Print Recipe
Prep Time 35 minutes
Cook Time 45 minutes
Total Time 2 hours 20 minutes
Course lunch/dinner
Cuisine Mediterranean
Servings 6 people
Calories 1650.1 kcal

Equipment

  • 1 Large Skillet For cooking potatoes and the final tortilla
  • 1 Separate Skillet For sautéing onions
  • 2 Large Mixing Bowls One for potatoes, one for egg mixture
  • 1 Spatula For loosening and flipping the tortilla
  • 1 Cutting Board and Chef's Knife For prepping potatoes, onions, peppers, and ham

Ingredients
  

Main

  • ½ cup olive oil
  • 2 pounds baking potatoes peeled and cut into 1/4-inch slices
  • salt and pepper to taste
  • 2 tablespoons olive oil
  • 2 onions sliced into rings
  • 6 large eggs
  • 1 roasted red pepper drained and cut into strips
  • 3 ounces Spanish serrano ham chopped
  • 2 tablespoons chopped fresh Italian parsley

Instructions
 

  • Heat 1/2 cup olive oil in a large skillet over medium-low heat. Add 1/2 of the potato slices, and cook, stirring occasionally, until just tender, 15 to 20 minutes. Transfer potatoes to a large bowl, leaving oil in the skillet. Add remaining potatoes to the skillet; cook, stirring occasionally, until just tender, 15 to 20 minutes. Transfer potatoes to the bowl, reserving oil in the skillet. Season potatoes with salt and pepper.
  • Meanwhile, heat 2 tablespoons olive oil in a separate skillet over medium heat. Stir in onion rings, and gently cook until soft and golden brown, about 15 minutes. Spoon onions onto a plate, and allow to cool.
  • Whisk eggs in a large bowl until smooth. Stir in cooled onions, roasted peppers, and serrano ham. Gently fold in cooked potatoes.
  • Heat the large skillet with reserved oil over low heat. Pour in egg mixture, and gently cook until the sides have started to set and the bottom has turned golden brown, 8 to 10 minutes. Loosen tortilla with a spatula if needed, then carefully slide onto a large plate. Turn the skillet upside down and place onto the uncooked side of tortilla. Turn the skillet right-side-up, and remove the plate. Return the skillet to the stove, and continue cooking until tortilla has set in the center, about 4 minutes.
  • Slide the tortilla onto a serving plate and allow to cool to room temperature. Cut into six wedges and sprinkle with parsley to serve.

Notes

1. Patience is key with the potatoes and onions. Slow-cooking the potatoes in olive oil until tender, rather than browning them, ensures a creamy texture. Similarly, caramelizing the onions slowly develops their natural sweetness, vital for the tortilla's depth of flavor.2. The 'flip' can be daunting. Use a plate significantly larger than your skillet. Place it firmly over the skillet, then, with confidence and a quick, decisive motion, invert the skillet. Ensure the skillet is well-oiled before returning the tortilla to cook the second side.3. This dish is designed to be served at room temperature. Allowing it to cool lets the flavors meld and the texture set perfectly. For variations, a pinch of smoked paprika (pimentón) can add a lovely depth to the egg mixture, or substitute Serrano ham with finely diced, cooked chorizo for a spicier kick.