Unlike most omelets, a Spanish tortilla is served at room temperature. It is the classic tapa, prepared all over Spain.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat 1/2 cup olive oil in a large skillet over medium-low heat. Add half of the potato slices, and cook, stirring occasionally, until just tender, 15 to 20 minutes. When done, remove potatoes to a large bowl, leaving oil in the skillet. Cook the remaining potatoes in the oil until tender, then add to the bowl, leaving oil in the skillet. Gently toss potatoes with salt and pepper to taste.

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  • Meanwhile, heat 2 tablespoons olive oil in a skillet over medium heat. Stir in onion rings, and gently cook until soft and golden brown, about 15 minutes. Spoon onions onto a plate, and allow to cool while the potatoes finish cooking.

  • Whisk eggs in a large bowl until smooth. Stir in cooled onions, roasted peppers, and serrano ham. Gently fold in cooked potatoes.

  • Heat the skillet with the reserved oil over low heat. Pour in the egg mixture, and gently cook until the sides have started to set and the bottom has turned golden brown, 8 to 10 minutes. Loosen the tortilla with a spatula if needed, then carefully slide onto a large plate. Turn the skillet upside down and place onto the uncooked side of the tortilla. Turn the skillet right-side-up, and remove the plate. Return the skillet to the stove, and continue cooking until the tortilla has set in the center, about 4 minutes.

  • Slide the tortilla onto a serving plate and allow to cool to room temperature. Cut into six wedges and sprinkle with parsley to serve.

Nutrition Facts

476.6 calories; 12.5 g protein; 35.8 g carbohydrates; 198.5 mg cholesterol; 449.1 mg sodium. Full Nutrition

Reviews (63)

Read More Reviews

Most helpful positive review

Rating: 4 stars
12/27/2010
I live in Spain and this recipe, although delicious, differs from the classic tortilla española in the fact that the classic one, the one you get in bars and restaurants does not have the serrano ham and the peppers. I have worked in many kitchens on the Mediterranean side of Spain, and learned there how to make a mean tortilla. There are two ways: with or without onions, and many restaurants offer both. You can cook the potatoes and onions together, in a deep pan, adding a little more oil and draining it when it's done. You know the potatoes are done when they are soft enough to be broken by the weight of the spatula. The tortilla will come out moist and tender if the potatoes are just a bit mushy, but don't mash them. Read More
(295)

Most helpful critical review

Rating: 3 stars
06/29/2009
My mixture required much more egg (80% more) to be as eggy as I remember it from Spain. I found most of the cooking directions under-heated on my standard GE electric stove. Use a non-stick pan for the flipping. I subbed bacon for the serrano. Read More
(2)
82 Ratings
  • 5 star values: 49
  • 4 star values: 20
  • 3 star values: 10
  • 2 star values: 3
  • 1 star values: 0
Rating: 4 stars
12/27/2010
I live in Spain and this recipe, although delicious, differs from the classic tortilla española in the fact that the classic one, the one you get in bars and restaurants does not have the serrano ham and the peppers. I have worked in many kitchens on the Mediterranean side of Spain, and learned there how to make a mean tortilla. There are two ways: with or without onions, and many restaurants offer both. You can cook the potatoes and onions together, in a deep pan, adding a little more oil and draining it when it's done. You know the potatoes are done when they are soft enough to be broken by the weight of the spatula. The tortilla will come out moist and tender if the potatoes are just a bit mushy, but don't mash them. Read More
(295)
Rating: 4 stars
02/23/2011
I lived in Barcelona for years and my S.O. is Catalan, so I make tortilla almost once a week to have on hand for snacks (Potatoes, onions, and cheese only). I thought I would offer some tips to make it easier. #1 = less oil. #2 = cook the potatoes and onion together. #3 = Time for the eggs: No need to mix with the others first; just pour the eggs into the pan once the potatoes and onions are cooked. I always grate some manchego or parmesan cheese into it at this point too. #4 = cook on low heat after you add the eggs. #5 = when it is ready to flip over simply place a big plate on top of the pan, hold it in place, flip the pan over, put the pan back on top of the burner, and then slide the tortilla back into the pan. Don't be scared, just do it with gusto! Trust me, you can do it! Sides: It tastes great with a side of cut tomatoes with a drizzle of olive oil and a sprinkle of salt on them paired with a few slices of serrano. Read More
(237)
Rating: 5 stars
08/24/2007
I make this but leave it in the skillet after cooking the first side and then broil the other side about 6 inches away from the broiler. It is much easier to handle this way and looks real good in a cast iron skillet. DELICIOUS! Read More
(90)
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Rating: 4 stars
03/11/2009
I ate this many times each week when I lived in Spain and am so happy to have a reliable recipe to make it back in Seattle. Mix and match the "extra" ingredients to suit your tastes - I have never made this with any type of meat or cheese. I usually do as the Spanish do and just stick with egg potato and onion. Read More
(41)
Rating: 5 stars
06/08/2009
Fabulous! Tastes just like I remember in Sanlucar de Barrameda. I definitely recommend broiling it as opposed to trying to flip it (especially with all that oil in the pan -- agreed use a bit less oil maybe only 1/3 cup). Broil for 10 minutes with the door closed (check earlier if your oven runs hot). Perfection! Omitting the ham and pepper did no harm (I remembered it completely plain and that was how I wanted it!). Thanks for a great recipe! Read More
(35)
Rating: 5 stars
08/11/2010
I lived in northern Spain (Galicia)and we used green peppers,(just cut up into small pieces, not roasted) onions, potatoes and eggs. It's actually easy to add all ingredients at once (less time consuming), but you need to use about a cup of oil. The ingredients don't need to be covered in the oil, just keep turning until they are all soft. Then drain them before adding them to the egg mixture. Let that mixture sit for about 10 minutes before placing in pan. Now you only need to add enough oil to coat the pan. don't forget to add oil again when you flip it. Read More
(28)
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Rating: 5 stars
03/18/2009
This is delicious as written. My only advice is to begin well ahead of time (1.5 to 2 hrs) as it takes awhile to cook the ingredients let cool and then assemble and cook the dish. It's not hard but allow enough time. Read More
(28)
Rating: 5 stars
05/20/2009
Very tasty but too much oil. My recommendation is to deep fry the potatoes in 3/4 cups olive oil (saving the olive oil for later french fry/potato frying purposes) and using the 2 tablespoons oil used for frying the onions as the olive oil reserved for finishing the tortilla. This is especially true if you plan on using a non-stick pan. Read More
(18)
Rating: 5 stars
08/24/2007
This was fabulous! I lived in spain for 1 1/2 years and ate these a lot. The onions and pepper add a lot of flavor as I don';t care for plain eggs. Read More
(13)
Rating: 3 stars
06/29/2009
My mixture required much more egg (80% more) to be as eggy as I remember it from Spain. I found most of the cooking directions under-heated on my standard GE electric stove. Use a non-stick pan for the flipping. I subbed bacon for the serrano. Read More
(2)