This is my personal take on this dish and slightly different from the traditional, but it offers a few easy tips for the home cook (be sure to read through for important tips)
What is Spanish Tortilla?
What we’re talking about today is not the familiar Mexican tortilla, which is basically flatbread. Tortilla espanol or Spanish tortilla is one of Spain’s most popular national dishes, and it is pretty much eggs, potatoes and onions cooked gently in olive oil. A Spanish omelette that is perfectly dense and extra satisfying. Although it is often served as a tapa (like my earlier gambas al ajillo), this little dish can be the best meal any time of the day! And because it is better at room temperature, you can make it ahead even one night in advance. With a little technique, this simple Spanish omelette will surprise your taste buds in the best way possible. And like I said, this is my personal take on this dish and slightly different from the traditional, but it offers a few easy tips for the home cook.
What is the difference between tortilla and frittata?
I love the way Melissa Clark of the New York Times described this dish as a “potato cake with just enough eggs to bind it together.” With that, here are a few differences between Spanish tortilla and a frittata:
Ingredients. Frittata can be made with virtually any set of veggies and eggs (spinach frittata is one I make often), while a Spanish omelette is made of: eggs, potatoes, onions, olive oil, and a dash of salt (I add a pinch of sweet paprika, but that is just my personal preference). Texture and Density. Tortilla Espanola is more dense and tender, thanks to layers of thinly sliced velvety potatoes. A frittata is thinner and typically dryer. Cooking Technique. You can cook both omelettes entirely in a skillet on the stovetop, but often times, frittata is finished in the oven. And to make tortilla, an important step is to first gently fry the potatoes and onions in lots of olive oil (at least 1 cup) until fully cooked before combining with the eggs to make your omelette.Traditionally, you are meant to cook tortilla Espanola (or Spanish omelette) on the stovetop, flipping it over mid-way through to finish cooking on the other side (note: in this recipe, I include the option to finish it in the oven).
Three tips for the best Spanish omelette:
What goes well with Spanish tortilla?
Like I said earlier, this Spanish omelette recipe is often served as a tapa in Spain along with other nibbles and drinks. But it makes an equally satisfying brunch or even dinner next to a salad such as: lemony arugula salad; tomato salad; bean salad; or even a big Mediterranean chickpea salad. And I have on occassion served it along side tomato basil soup.
How long will it keep?
If stored properly, it will keep in the fridge for up to 3 days. And since it’s better at room temperature or cold, you can make it a few hours or even one night in advance. Once you make it, let it cool before refrigerating.
More Recipes to Try
Green shakshuka Easy vegetarian egg casserole Spanish Chicken and Rice Browse our collection of Spanish recipes and our top 50 Mediterranean diet recipes. All Mediterranean recipes *This post originally appeared on The Mediterranean Dish in 2017 and has recently been updated with new information for readers’ benefit.
