Traditional Spanish Tortilla Recipe - Tortilla de Patatas

Spanish tortilla, also known as "Tortilla Española" or "Tortilla de Patatas," is a staple in Spanish cuisine. Far from the thin corn or wheat tortillas common in Mexican dishes, the Spanish tortilla is a thick, hearty, and versatile dish that could be likened to an omelette or frittata.

Its origins are humble, said to date back to the 19th century in the region of Navarra, northern Spain. As the story goes, during the Carlist Wars, General Zumalacárregui stumbled upon a farmhouse while starving. The housewife, having little food, prepared an egg dish with potatoes and onions, which she hadn't considered combining before. The general loved it, and the Spanish tortilla was born.

Consisting of just a few basic ingredients, this simple dish has become a favorite throughout Spain, each region adding its unique touches. It can be enjoyed at any time of the day, served warm or at room temperature, as a main dish, a tapa, or a sandwich filling.

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Serves: 4-6

Ingredients:

• 1/2 cup olive oil
• 5 medium potatoes, peeled and thinly sliced
• 1 large onion, finely chopped
• 5 large eggs
• Salt to taste

Cooking Instructions:

1. Heat the olive oil in a large non-stick frying pan over medium heat. Add the potatoes and onion to the pan, making sure they are fully coated in the oil. Cook for about 20 minutes, stirring occasionally, until the potatoes are softened.
2. While the potatoes are cooking, beat the eggs in a large bowl and season with salt.
3. Using a slotted spoon to drain the excess oil, add the cooked potatoes and onion to the beaten eggs. Stir the mixture gently to combine.
4. Remove the excess oil from the pan, leaving just enough to coat the bottom. Pour the potato-egg mixture into the pan, spreading it out evenly. Cook over medium heat for about 5 minutes, or until the bottom is lightly browned and set.
5. Carefully flip the tortilla by placing a large plate over the pan, then quickly turning it over. Slide the tortilla back into the pan to cook the other side for another 5 minutes, or until it's browned and fully set.
6. Remove the tortilla from the pan and let it cool for a few minutes before serving. It can be enjoyed warm, at room temperature, or even cold.

Q&A:

Q: Can I add other ingredients to the Spanish tortilla?

A: Yes! While the traditional version consists of potatoes, onions, and eggs, you can add ingredients like bell peppers, chorizo, or cheese for more flavor.

Q: What can I serve with the Spanish tortilla?

A: Spanish tortilla can be served on its own, with a simple side salad, or with some crusty bread. It's also often served as a tapa with other small dishes.

Q: How do I store leftovers?

A: Leftover Spanish tortilla can be stored in an airtight container in the refrigerator for up to 4 days. It can be enjoyed cold or gently reheated in a pan.

Q: I'm vegan. Can I make a Spanish tortilla without eggs?

A: Traditional Spanish tortilla requires eggs. However, for a vegan version, you can use chickpea flour or a vegan egg substitute. Please note that the texture and flavor will not be the same as the traditional version.

Q: Can I use sweet potatoes instead of regular potatoes?

A: Yes, you can use sweet potatoes for a different flavor profile. They will add a slightly sweet taste and softer texture to the tortilla.

Q: Can I use a different type of oil?

A: Traditional Spanish tortilla uses olive oil which contributes to its unique flavor. If you don't have olive oil, you can use another type, but it may alter the taste. It's recommended to use a oil with a high smoke point like canola or vegetable oil.

Q: Can I bake the Spanish tortilla instead of frying it?

A: While traditional Spanish tortilla is made on the stove top, it is possible to bake it in the oven. However, it might not have the same slightly crispy exterior that is achieved when cooked in a frying pan.

Q: How can I prevent the tortilla from sticking to the pan?

A: The key to a non-stick tortilla is using a good-quality non-stick pan and enough oil. Also, be sure to let the tortilla cook undisturbed until it is set and easily slides around in the pan before flipping it.