I know that the world hardly needs another recipe for Spanish Omelet, or if we want to be authentic about it, tortilla española. (Sorry, I was a Spanish major, I can’t help myself).
It’s always surprising to me how much I love this simple dish–just eggs, potatoes, olive oil, with some onions to add some extra sweetness and complexity. But like so many classics, it is one of those cases where the whole is so much greater than the sum of its parts. I make it so often that the word “tortilla” immediately brings this egg and potato cake to mind, rather than the Mexican version that is more like a crepe.
OK, so I love it–but back to the point, why another post? Because over time I’ve figured a few tricks that might not be totally authentic, but certainly make things a lot easier for me. Maybe they will for you too.
The standard technique requires you to flip the partly-cooked tortilla over onto a plate, and slide it back into the pan to cook the other side. I’m always taken aback by this step. Think about it: one side of your tortilla searingly hot, the other runny with uncooked eggs. Maneuvering a heavy, even hotter pan over a large platter. Maybe I lack a certain grace and dexterity, but this often ends poorly for me, and even when I’ve pulled it off, the stress of the lead-up did not make for a relaxing kitchen experience.
And then, I really really hate thinly slicing that many potatoes. They slip, they stick to the knife, they are hard to get evenly cut, and there’s a lot of them. And then you have to do the same with the onion.
If you’re with me on either or both of these obstacles, keep reading.
To avoid, quite literally, egg on my face, I run the tortilla under the broiler rather than attempt feats of flipping. I treat it like the frittata that it essentially is. This works like a charm to finish off the tortilla, but with one caveat–it works really quickly as well. You’ll have to keep a close eye so as not to overcook your tortilla at the home stretch. It takes a few minutes at most, so your time hovering by the oven will be brief.
As for that chopping–I’ve found a mandoline to be essential. If you’re adept with the knife, you can skip this, but I love the quick work it makes of things. I am fully willing to admit that I spent a long time being terrified of a mandoline. Given how liable I am to slice my fingers when merely peeling potatoes, I shudder to think…but my mother-in-law gave me a cut-resistant glove along with a mandoline and this was just the armor I needed. Perhaps its more psychological than anything else, but that glove has me reaching for the mandoline without trepidation, able to take full advantage of the speed it offers while preserving my fingertips–and making tortilla more often than ever before.
Finally, unlike most members of the omelet family, tortilla is best enjoyed at room temperature. If you allow it to cool before slicing, it firms up nicely and each savory triangle releases from the skillet that much more easily. Enjoy as is, or even on a baguette for a delicious sandwich.
Tortilla Española (Spanish Omelet)
- 1 cup olive oil
- 1 1/2 lbs potatoes
- 1 onion
- 6-8 eggs
- kosher salt to taste
I had forgotten all about this! And yet, it was one of the first things a roommate and I learned to cook after college.. We a couple of disasters (nothing QUITE like the fiasco of handmade Chinese noodles on the ceiling, but that’s another story). You’re irght about the room temp thing, although now am at an age when I don’t necessary want a delicious omelette waiting for me to casually pass by and… Good post. Ken
Hmmm, Chinese noodles on the ceiling, that sounds like quite an intriguing story! You’re right, this isn’t exactly a light meal, but it sure is good.
I used to cut potatoes with a knife but about seven years ago I learned from a friend to use the “mandolina” and I do love the result. Really a good hint Sara. Another thing I used to do was to put salt to potato when it was already poached and blended with eggs, now, I put salt when I add potatoes to oil and there is a great difference. The flavor of potatoes does really improve a lot.
Nice tip about the timing on the salt–it’s funny how these little things can make a difference.
There are so many things the world doesn’t need another recipe for, but I still appreciate a good recipe – this looks really great.
It really is just a fantastic dish.
This looks delicious! I just need to get over the idea of…did that really say 1 cup of oil?!
Seriously, though, my hubby and I would love this!
I know…which is why I mentioned it can be reused, supposedly (not that I had helpful suggestions). Not sure if it’s the expense, but if your concerned about calories, I can tell you a lot of it really does drain away. It’s really worth it!
I love tortilla! I haven’t found the flipping step to be too difficult, to be honest–but I like the broiling solution as well.
Maybe it’s all about confidence, but now that I’ve figured out the broiler method I don’t know if I’ll bother
I need one of those gloves. I can’t use a mandolin without cutting myself. That’s become my fiancé’s job. Great tortilla Espanola!
I wear them when peeling potatoes now. Too many mishaps. But your solution (via the fiance) sounds good too!
Hi there, lovely post. I am from Valencia, Spain and make tortilla de patatas every week, tortilla de patatas since tortilla is like frittata in Italian you usually accompany it with the things you put inside, so being strict you would call this one you are featuring tortilla de patatas con cebolla. You can make tortillas of whatever you like.
I do not know what a broiler is and I do not use one to flip it over, I use something very simple a plate that fits on my pan, turn over the tortilla and slip it back to the pan and voila there you go you have flipped it over in an easy way. I have never heard of anybody hear using the oven to finish your tortilla that was funny.
A broiler is a heating element on the top of the oven that you can slide food under–sort of like the reverse of a grill. I have been meaning to try tortilla with other ingredients but this is so good all on its own…
I’m Spanish and never made Tortilla in the oven… normally we turn the omelet in the pan as a crêpe… try it!!!
kisses from Spain
I always make a mess of it–perhaps I just need a little more courage but I fully admit I am taking the easy way out
Love ‘tortilla de patatas’ as well. Great recipe. I have been living in Spain for the last 7 years and a trick for flipping the tortilla, a true blooded Spaniard taught me, is to use a frying pan or a skillet that has a lid that fits and use the lid instead of a plate. It fits perfectly and using the handle makes it all much more steady. I hope this helps.
That does sound like a good tip–I definitely have trouble with things slipping so that sounds like a good way to get a secure grip.
I’ve never had a tortilla but I’ve wanted to try one for years. I’ll have to get on it. Great sounding recipe.
Do try it! And let me know if you’re brave enough to flip it!
Simple food like this is my favorite! It looks so crispy and yummy!