Posted on January 13, 2025

Tortilla Española, or Spanish omelet, is one of Spain’s most iconic and beloved dishes, deeply rooted in the country’s culinary history and culture. Found in homes, tapas bars, and restaurants across Spain, this simple yet flavorful dish represents the essence of Spanish cooking—using humble ingredients to create something rich in taste and tradition. The origins of the tortilla date back to the 19th century, when it was a staple among farmers and workers, providing a hearty and nourishing meal that was easy to make and transport. Over time, it became a national favorite, enjoyed at any time of the day, from breakfast to late-night tapas. Each region and household has its own variation, with some preferring a runnier center while others opt for a fully set texture, but its core elements remain the same—potatoes, eggs, and olive oil, reflecting the importance of simple, high-quality ingredients in Spanish cuisine.

Beyond its culinary appeal, tortilla Española holds deep cultural significance in Spain, symbolizing gatherings, family meals, and the country’s relaxed approach to dining. It’s a dish that fosters conversation and camaraderie, often shared among friends at a local bar alongside a glass of wine or enjoyed at home with family. Whether served as a tapa in bustling cities like Madrid and Barcelona or as part of a rustic meal in the countryside, the tortilla is a testament to Spain’s appreciation for tradition and community. In many ways, it embodies the Spanish way of life—uncomplicated yet deeply meaningful, a reminder that the best meals are often those that bring people together.

Ingredients

• 6 large eggs
• 4 medium potatoes, peeled and thinly sliced
• 1 medium onion, thinly sliced
• 1 cup olive oil (for frying)
• Salt to taste

Instructions

1. Heat olive oil in a large skillet over medium heat. Add the potatoes and onions, ensuring they are fully submerged in the oil. Cook gently for about 15 minutes, stirring occasionally, until tender but not browned.
2. Drain the potatoes and onions, reserving about 2 tablespoons of the oil. Let them cool slightly.
3. In a large bowl, beat the eggs with a pinch of salt. Gently fold in the cooked potatoes and onions until well coated.
4. Heat the reserved oil in a non-stick skillet over medium heat. Pour the egg mixture into the pan and spread it evenly. Cook for 5-7 minutes, or until the bottom is set and golden.
5. Carefully flip the tortilla using a large plate or lid, then slide it back into the skillet to cook the other side for 5 minutes.
6. Once golden and fully cooked, transfer the tortilla to a serving plate. Serve warm or at room temperature, sliced into wedges.