Spanish potato omelette - Tortilla Espanola
The Spanish tortilla is as the name suggests, the national dish among äggrätterna. It is akin to a thick, juicy egg and potato cake, rather than its French counterpart, the usual omelet.
There are many regional varieties of tortilla. The recipe below is on the traditional. Cook and enjoy!
I usually have tortillas at all ... Instead of potatoes to the hot dishes, cold-cut as a spread on morning toast or even as the Spaniards; a piece of warm tortilla (un Pincho), a piece of baguette and a glass of beer or dry sherry.
The Spanish tortilla is ready for serving
What you need for 4 people:
- 4 large potatoes, raw
- 1 large onion or 2 smaller
- 4 to 5 ova
- 2 cup olive oil
- salt and pepper
Here's how:
- Peel and slice the potatoes into thin slices or small pieces. Coarsely chop the onion.
- Heat about 2/3 of the oil in a skillet, preferably made of teflon.
- Boil the potatoes and onions slowly in the oil over medium heat. Note It must not take paint.
- When the potatoes and onions are soft screened it in a colander.
- Beat eggs in large bowl and season with salt and pepper.
- Pour potato mixture into the bowl with the eggs and stir.
- Put the pan on the heat again and add a few tablespoons of oil. Add the egg and potato mixture into pan and spread it evenly. Shake the pan so the omelet from sticking. The tortilla should be a few inches high.
- After a few minutes when the bottom begins to brown, then the only difficult moment ... to turn the tortilla in the pan. This is easiest with a dish that is larger than the circumference of the pan. Place the dish over the pan and make a quick turnaround so that the tortilla is on top.
- Then add a few tablespoons of oil in the pan again and let the omelet slide down with the uncooked side down. Straighten the edges of the tortilla to make them straight and fine. Omelette is done when the sides are firm and have a nice color but the middle should be a little "rocking" and still be juicy. Fry not for long, then it becomes dry.
- Place on a serving platter.
Serve warm or cold into portions, or even as a snack with drink, cut into pieces that can easily be picked up using a toothpick.
Good luck!
This potatishög I ran outside the town of Nájera in
La Rioja. It had been enough for many tons of tortilla!
The recipe was first published in 2000.
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(26 votes, average: 4.00 out of 5) 
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Ruben, Tuesday February 17, 2009 14:28
This shall I cook now, haha
Bjorn, Sat February 21, 2009 18:38
Thanks, I'm just finished with tortilla, we're going to knytis with multiculturalism as its theme and because I lived in his youth in Spain and taught me 30 years ago to cook this authentic tortilla so it was nostalgic for me. I managed to turn, possibly became the lte too dark on one side, but others turned out perfect. Bought some chorizo to take next. The sausage was not available at that time in Sweden. Now it is available in your local store. Differs in itself against the real stuffed sausage in northern Spain that was very rough in the content. Chorizo stew with pork and yellow beans called Fabada was regional right there. Heated in winter cold Spain.
Monica, Sun February 22, 2009 17:22
Hey Bear!
Hope it tasted good.
Fabada (the best known is from Asturias, maybe that was where you were?) Is delicious, it is on the list for future recipes.
Thanks for the tip!
isabel huelves , Saturday March 28, 2009 20:22
DE LA TORTILLA Patata Tipica ESPAÑOLA NO lleva Pimienta! EL ... RESTO, TODO OK.
Monica, Sun March 29, 2009 9:30
Hola Isabel,
tienes Razon, podemos decir que la utilizar Pimienta es during the toque creatividad Sueca
Marine , Sun May 3, 2009 18:47
Laws in full swing. Newly arrived from Spain. The potatoes are boiled in oil for 10 minutes now, so far, it is not burnt ...
hope I can do it on the first attempt 
thanks for the recipe
Margareta, Wednesday July 29, 2009 12:44
Thanks for a great recipe with instructional images. I have just eaten my first try and it tasted very good!
Susanne (recepten.se) , Sun December 6, 2009 3:15
Is the most oil to drip off? Can it be reused in any way?
Monica, Sun December 6, 2009 7:02
Hi Susanne!
Yes, it is oil that is filtered off, now it usually does not get much over but you can certainly use it to cook something again or wooka example. However, once used it myself.
Sincerely
Monica
Mim, Wednesday December 9, 2009 12:52
Approximately how long should the onions and potatoes cook together in the frying pan? Is it like when you boil potatoes usual, that is about 20 minutes?
Monica, Wednesday December 9, 2009 9:04
Hi Mim,
Well, about 20 minutes or until potatoes are soft. You will get a taste of it. Sincerely Monica
A single thread - the time just floating away , Wed January 20, 2010 4:53
[...] Of manufactured goods, tasted no further than homemade, I have a very tasty recipe laid out here, we'll call it I ate today for late lunch - early [...]
Anna Z, Friday March 12, 2010 12:28
Hello!
My mother in law makes a tasty tortilla, the sauna I have eaten! My husband is Basque, but we live in Valencia. Has markt to tortilla in Valencia's drier than that of Bilbao. Could it be due to upwards and then? My mother in law says that the trick to succeed with a good tortilla is to fry the potatoes thinly, thinly sliced and the locomotive takes a little paint. So it gets a little karamellariserad.
Thanks for a nice website!
A single thread - It smells good in the kitchen , Sat March 20, 2010 9:48
[...] Smells good in the kitchen, the cooker is slowly simmering a Spanish potato omelette - Tortilla Española. I do a large portion of which lasts a few days, and there is nothing better than a warm [...]
Juanillo, Saturday March 27, 2010 18:40
Hi, I have friends in Zaragoza, they were advised to add squash to the tortilla to make it juicy. It is also common to omit onions. They re always use the oil they cook in. fooled is to fry quite warm so the oil does not "enter" the potato
A single thread - A visit to the emergency room , Sun April 11, 2010 8:27
[...] One hour I start to cook a Spanish potato omelette - Tortilla Española. This must be included on a surprise lunch for a guy who turns 60. It will be fun. [...]
Johan, Sun August 8, 2010 19:17
Thank perfect recipe was very good
Peter, Mon June 27, 2011 00:43
I make my own little version ... main difference is that I ratonaliserat away from the step of mixing everything in a bowl. Instead I pour scrambled eggs directly on the contents of the skillet.
And I rather fry the potatoes and onions in a low heat, let cook in oil. Perhaps because I do not usually have to pour some of the oil either, I probably use less.
In addition, I usually cook sausage cubes (or other meat) tillsaammans with potatoes o onion, and you have a complete dish if you like.
It may not be regarded as "Spanish" anymore ... but it is at least inspired by the Spanish.
barbro magnusson, Sun August 21, 2011 4:21
Never, never, never stick pan
barbro magnusson, Sun August 21, 2011 4:22
Never, never, never stick pan, paella haces a Teflon Tambien?
Monica, Sun August 21, 2011 14:10
Hi Barbro!
I cook the tortilla is a special pan from Spain for just tortilla, it has dual lids that make use simple.
Paella cooked me a paellera
Sincerely
Monica
Martin, Saturday October 22, 2011 15:30
Hi, Monica!
I tried this recipe for breakfast today.
Me and my girlfriend was very pleased. Thank you!
I added, however, to a small sauce that I accepted when omletten was on the plate.
It consisted of (dimension depends on how much power you want from each):
Sour Cream
Chilli Spice
Lime
Pepper
Salt.
Was a good fit.
Thank you again for the recipe! Will be used often.
Regards / / MK
Martin, Saturday October 22, 2011 15:34
(Appendix).
I mean of course juice from lime or lime flavor. Not all lime bits of shell, etc..
Arne, Mon November 28, 2011 12:47
It is also possible to PRECOOK potatoes cut into småtärningar about 10 minutes, chop the onion, then mix everything in a bowl and down into the boiler at full throttle, but then reduce the heat and cook slowly about 20 minutes on each side. This applies of course to get height (thickness) of the tortilla. I've managed to bring it up to 6 centimeters thick, it is well up going in a regular pan.
Good luck!
Arne.
Matilda , Mon December 5, 2011 18:35
Hey, hey! Thanks for the tip, is in Spanish himself in school. Should have a bit of Spanish days iskolan. Great tips.