Friday, August 16, 2013

Spanish Tortilla

Nope, it's not what you think! In Spain, tortilla means thick, tender/crispy potato omelet and not Mexican tortilla as we would think of. So...back to basics - potato and eggs, fried in olive oil, what can be better?

Blog's Category: International, Perfect Breakfast



This Spanish tortilla would fit so perfectly into my native Ukrainian kitchen. Simple, rustic skillet-fried potato is going to be forever the favorite for many of us who grew up in the ex-USSR; no matter how much we developed further into the magic world of international culinary empire since the iron curtain disappear in a haze of history.

Thus Spanish tortilla sounds like something very familiar and homey. Although cooking of tortilla can be a bit tricky and even shocking at first. Take a look below at step-by-step instructions. Pull up your sleeves and go ahead - the result is worth your effort.

There is a lot of variations of tortilla but all of them use potato, eggs and a lot of olive oil. The recipe below is basic. Fill free to add bell or hot pepper, herbs, chorizo or olives. But I would advise to start from basic - potato, onion and eggs.

What is it?

Skillet-fried potato and onion is mixed with eggs and then finished up in the same skillet, stove-top, to the beautiful golden-brown shell.

Taste Description

Adorable crispy gold outer layer of tortilla has all the beautiful qualities of those guilty-pleasure-fried-foods. Inside, you will love that  soft, delightful  and familiarly comforting taste of potato interlaced with tender eggs.

How to Serve

In Spain, tortilla is often served as tapas, cold, cut in wedges. I like it hot when outer part is still crispy.

Spanish Tortilla
  • 5 potatoes, peeled and cut in chunks not bigger than 1/2" thick
  • 1 large onion, sliced
  • 1.5 - 2 cups of olive oil (for frying) - yes, this much
  • salt, to taste
  • black pepper, to taste
  • eggs, beaten

- In a non-stick skillet, heat oil until very hot but not smoky. Dip piece of onion to taste - it should sizzle.

- Add potato and cook on a medium heat, stirring, for about 5-7 minutes. Then add onion and cook, stirring until potato is soft and completely cooked through. Turn heat down if needed  - potato shouldn't be cooked but should not get any tan/color.

- Place colander into a pot and drain (yes, drain) potato into colander. You can reuse this oil to cook something else.

- Wipe skillet with a paper towel, add about 2 tbs of oil and return to the stove.

- Transfer potato into a bowl, add beaten eggs, salt and pepper, mix and pour it into the skillet. Cook on a medium heat until golden crust forms on a bottom. Then take flat plate and cover skillet with this plate. Invert tortilla onto the plate and then carefully slide it back into the skillet. Tuck in edges of tortilla neatly and continue to fry uncovered until bottom is nice, crispy and golden-brown. Take off heat, slide onto the plate, let it seat for a minute or two, slice into wedges and enjoy!


- Don't worry, your tortilla won't drown in oil. A lot of oil help cook potato fast without browning it too much. Potato will soak in just a small amount of oil. You will see how much  oil will be drained out.
Blue early morning.. I'm up for tortilla adventure. My forlks will be happy to wake up to fried potato ;)

..piece of onion is sizzling..

swimming in oil

now swimming in oil with onion

it's cooked through

potato is drained in colander

wipe up your non-stick

inverting procedure starts now

tuck in edges for a picture-perfect look

sof,t tender and juicy succulent


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