Just 3 Ingredients: My Spanish Tortilla Recipe

Let’s face it:

There’s nothing more Spanish than the tortilla española, Spain’s classic potato omelette. It’s even in the country’s flag! (It’s what the yellow stands for)

It’s simple, tasty, and only uses the most classic of Spanish ingredients—potatoes, eggs, and high-quality olive oil.

Sure, there are some insane allium fundamentalists who claim that a tortilla is not really a tortilla if it doesn’t come packed with sweet, caramelised onion. But these are the same people who say that pizza needs pineapple, and they’re wrong.

Read more:Learn more about eating tortilla in Spain, and some of its dubious origins.

I mean, you can add onion, tuna, ham, peppers and anything else you want to a tortilla, but you have to draw the line somewhere. Because eventually, it stops being tortilla and starts being something else.

I mean, you can add onion, tuna, ham, peppers and anything else you want to a tortilla, but you have to draw the line somewhere. Because eventually, it stops being tortilla and starts being something else.

And that’s how we got to Ferran Adrià’s version that uses potato chips instead of regular potatoes. When will the madness end?!

So, to keep things simple, my recipe just calls for the classic three ingredients. (But there’s still room to add your own wildcards if you feel the need.)

I also prefer my tortilla to be cooked all the way through. If you’re going for the slightly runnier, gooey in the centre version favoured by Madrileños, just cut down the cooking time.

Read more: Looking for something else to go with your tortilla española? Why not try this super-simple recipe for salmorejo: the creamier, Andalucían version of gazpacho!

Print Recipe

Spanish Tortilla

Learn to make an authentic Spanish tortilla, with this super simple recipe with just 3 ingredients!

Course

Main Dish

Cuisine

Spanish

Keyword

potatoes, tapas, tortilla

Prep Time

10 minutes

Cook Time

45 minutes

Servings

servings

Ingredients

• 600 g potatoes peeled and rinsed, patted dry with a paper towel.
• 5 eggs medium-sized, beaten.
• 300 ml virgin olive oil
• 2 tbsp extra virgin olive oil

Course Main Dish Cuisine Spanish Keyword potatoes, tapas, tortilla Prep Time 10 minutes Cook Time 45 minutes Servings servings Ingredients 600 g potatoes peeled and rinsed, patted dry with a paper towel. 5 eggs medium-sized, beaten. 300 ml virgin olive oil 2 tbsp extra virgin olive oil

Instructions

1. Cut the potatoes into thick, stick-like slices, similar to a chunky french fry.
2. Place a large frying pan over a medium heat, and add the virgin olive oil.
3. Add the potatoes to the pan, and cook until soft and on the point of breaking apart.
4. Using a slotted spoon, remove the potatoes from the pan, and drain the oil. Keep the oil to use for your next tortilla! Most Spanish households will reuse the same oil at least twice. You will, however, lose flavour with each re-use.
5. Add the potato to the beaten eggs, and let stand for about 10 minutes. Season with salt and pepper.
6. Place a fresh, medium-sized frying pan over a medium heat and add the extra-virgin olive oil. When hot, add the beaten egg and potato mixture. Cook until the base and centre begin to look firm and set.
7. Take a flat plate and place over the top of the pan, so that the entire mixture is covered. Using both hands, flip the pan and the plate together, so that the tortilla falls onto the plate. Slide it back into the pan (including any free-run juices) so that the previously uncooked top is now on the base of the frying pan. Cook until the tortilla is springy to the touch, and serve immediately!