TORTILLA ESPAÑOLA
The origins of the Spanish Tortilla are debated, but it’s widely believed to have been created in the early 19th century during the Spanish War of Independence (1808-1814). One popular story is that a woman in Navarre invented the dish to feed her family using simple ingredients like potatoes, eggs, and onions. Over time, the tortilla became a staple in Spanish kitchens, loved for its practicality and comforting nature.
Though variations exist, such as with chorizo or pulpo, the Spanish Tortilla remains a symbol of Spain’s culinary heritage, enjoyed worldwide.
Servings
4
Ready In
45-60min
Calories
450
Good For
Lunch | Tapa
A simple and authentic recipe from Galicia
ABOUT THIS RECIPE
By: Nicole
The Spanish tortilla in this recipe serves 4 to 6 people, depending on the portion size and whether it is served as a main dish, side dish, or tapa.
As a main dish: For 4 people, served with a salad or bread. As a tapa or side dish: For 6 people, cut into smaller portions.
TIP
Pair this tortilla with a fresh salad or a glass of Albariño wine for a true Galician experience. Enjoy this timeless Spanish classic!
Ingredients
- 4 medium-sized potatoes (preferably starchy potatoes)
- 1 large onion
- 4 or 5 eggs
- 200 ml olive oil (extra virgin or mild)
- Salt to taste
Nutritional values
A Tortilla Española is a good source of protein from eggs (about 6 grams per egg), carbs from potatoes, and healthy fats from olive oil. A 200-gram serving contains 12-15 grams of protein, along with vitamins like C and E. However, it can be calorie-dense due to the olive oil.
- Protien 20%
- Carbs 15%
- Calories 14%
Assuming an average recommended intake of 2200 calories per day
STEP BY STEP INSTRUCTIONS
1 : Prepare the ingredients
Peel the potatoes and wash them thoroughly. Pat them dry and slice into thin rounds (3-5mm). Finely slice the onion into thin strips.
2 : Cook the potatoes and onion
Heat plenty of olive oil in a deep frying pan over medium heat. Add the potato slices and cook them slowly. After a few minutes, add the finely sliced onion. Cook gently until the potatoes and onions are soft and lightly golden, stirring occasionally with a slotted spoon to break them into smaller pieces. Drain the excess oil, reserving a small amount for later.
3 : Prepare the mixture
In a large bowl, beat the eggs with a pinch of salt. Add the cooked potatoes and onions to the eggs and mix well.
4 : Cook the Tortilla
Heat a small amount of the reserved oil in the same frying pan over low heat. Pour the potato-egg mixture into the pan and spread it evenly. Cover the pan with a lid and cook over low heat until the bottom is golden, about 5-10 minutes.
5 : Flip the Tortilla
Place a large plate or lid over the pan, hold it firmly, and flip the pan to transfer the tortilla onto the plate. Gently slide the tortilla back into the pan to cook the other side. Cook slowly until both sides are golden and the center is set.
6 : Serve
Let the tortilla rest for a few minutes before removing it from the pan. Cut into wedges or slices and serve warm, at room temperature, or cold.
¡Buen provecho!
