Tortilla Española: This Is How The Spanish Classic Succeeds

The classic Tortilla Española

It tastes wonderfully like a holiday and is typical of the tapas bars in Spain. Whether warm or cold, plain, with vegetables or meat – a tortilla is always a pleasure. In the basic version, this dish consists of just five ingredients.
Ingredients for 4 people: 4 medium-sized potatoes, 1 medium-sized onion, 5 eggs, 250 ml olive oil, salt

  1. Peel, wash, and dry the potatoes.
  2. Cut the potatoes into thin slices.
  3. Put 200 ml of the olive oil in a deep pan and slowly cook the potatoes over medium heat.
  4. Meanwhile, cut the onions into fine pieces and add them to the potatoes.
  5. Tip: Stir the potato and onion mixture in the pan with a large spoon, breaking it up a bit.
  6. After about ten minutes, take out the potato and onion mixture and let it drain.
  7. Beat the eggs in a bowl with some salt. Add the potato and onion mixture and stir gently.
  8. Pour the remaining oil into the pan and add the potato and scrambled egg mixture.
  9. Close the pan with the lid and let the tortilla set for five to ten minutes. The underside should be golden yellow.
  10. Now the tortilla has to be turned. To do this, take a lid and carefully put the tortilla in it. Put them back in the pan with the uncooked side and let them cook slowly to the end.

How to refine the tortilla with vegetables, fish, or meat

With the right ingredients, the tortilla becomes hearty and flavorful. This makes it easy to vary the basic recipe.

  • Spinach tortilla: Fry 200 grams of spinach leaves (frozen), 1 finely chopped onion, and 1 finely chopped garlic clove in a little oil until the spinach stops losing its liquid. Then add this mixture to the already fried potato and onion quantity and continue with the steps of the basic recipe.
  • Tuna Tortilla: Mix the tuna (amount: 1 can in its own juice) with a little salt, pepper, and hot paprika powder. Add this mixture to the already sautéed potato and onion batch and continue with the basic recipe steps.
  • Chorizo ​​Tortilla: Halfway through the cooking time, add around 100 grams of this savory Spanish sausage – cut into small slices – to the potato, onion, and egg mixture. Continue with the remaining steps of the basic recipe.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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