Tortilla Española

This Spanish tapas staple is found in every bar throughout Spain and is consumed almost daily by most Spaniards young and old. The recipe certainly varies slightly from place to place but it is one of the best foods of Spain – I think.

When I was 13 I had the great opportunity to spend the summer in Spain living with a Spanish family and studying the language and culture – my mother was very ahead of her time sending her 12-year-old baby abroad alone – I had my 13th birthday in Madrid. On one of our many cultural studies we visited a local bar and I had the honor of getting a private lesson on how to prepare a real tortilla from this lovely 80+year-old woman. I will never forget that day.

This will make two 10" tortillas - one for now and one for tomorrow.

Print Recipe

Prep Time 20

Cook Time 35

Cooling Time 5

Total Time 1

Course Appetizer

Servings 16

Ingredients

2 Chopped Onions
3 tbsp Olive Oil (I always use Goya Olive Oil for this dish because it is Spanish)
4 Large Potatoes (peeled, washed and sliced about ¼" or thinner)
¼ cup Additional Olive Oil
8 Eggs
4 Egg Yolks (save whites)
½ tbsp Salt
¼ tbps Crushed Black Pepper
4 Egg Whites (from previously used yolks)
1 pinch Salt
2 tbsp More Olive Oil

Instructions

In sauté pan sauté Onions and Olive Oil until translucent with a hint of color. Place onions in mixing bowl and set aside to cool. Keep sauté pan - do not rinse.
Place Sliced Potatoes in sauté pan that you used for the onions. Add Additional Olive Oil and fry potatoes until soft and golden brown. Remove from pan with slotted spoon and add to onions. Let cool.
In bowl beat Eggs, Egg Yolks Salt and Black Pepper.
In separate bowl whip Egg Whites and Salt until soft peaks form.
Add beaten eggs to cooled potato/onion mixture and gently stir - then fold in egg whites.
Wipe sauté pan with paper towel to make sure there are no potato or onion pieces. Put pan on heat and make sure the pan is medium high heat and add 2 tbsp More Olive Oil.
When oil is hot but not smoky add half of the potato/egg mixture. Let cook a minute or so to set. With a wooden spoon push edges down a little. Shake pan to make sure tortilla moves freely. Lower heat a little and cover for about 3-5 minutes – checking that it is not burning or sticking.
When tortilla is fairly cooked and set – not too runny on top – flip onto cover – quickly add a little olive oil to the pan and slide the tortilla back into pan – the cooked side will be up. Cover and cook another 3 minutes or so.
The tortilla should feel firm when it is ready. Turn it out onto a platter – set aside – make the next one and turn that one out on top of the first. In the bars of Spain they are stacked 3-4-5-6 high. To serve slice a pie shaped portion just from the first one - not cutting into the tortilla underneath. Leave a pie server/knife under the first tortilla so guests can take a piece.
Serve with crusty baguette. I always serve with a bowl of basil-mayonnaise on the side.

Notes

If you leave out the potatoes it is called Tortilla Francesca. These tortillas can be made with any variety of vegetables such as sautéed zucchini and yellow squash or meats such as ham, sausage, etc. These types of tortillas are often referred to as "Frittatas".

Keyword Espanola, Tortilla