The Tortilla Española or Spanish Omelet, is the most commonly served dish in Spain. While there are hundreds of variations even in any one specific region, the traditional tortilla is made with eggs, potatoes and onions. Some of the many additions you will often see in tortilla española include green peppers (pimientos verdes), chorizo, mushrooms (chamiñones), and ham (jamón).
Tortilla Española is naturally gluten free. It may be eaten hot or cold; it is commonly served as a tapa or picnic dish throughout Spain. As a tapa, it may be cut into bite-size pieces and served on cocktail sticks, or cut into pie style portions (pincho de tortilla). It can also be eaten in a sandwich (bocadillo).
You do not need to be a gourmet chef to make this dish yourself.
- 3-4 Tbsp olive oil
- 1 large onion, finely sliced
- 2 medium potatoes, peeled and sliced ¼ inch
- 10 eggs
- salt and pepper to taste
- Heat 2 Tbsp oil in a non-stick frying pan and cook the onion and potatoes for about 10 minutes until the potato is soft. You may need to turn the heat down slightly so the potatoes do not burn.
- While the onion and potatoes are cooking, beat the eggs together in a large bowl and season with salt and pepper.
- Once the potatoes are soft, pour the mixture into the eggs. Try to drain as much oil as possible, the less oil in the eggs the better. Mix together with a large spoon.
- Pour 1-2 Tbsp of olive oil into the non-stick frying pan (approximately 8-11 inches) and reduce heat to medium. Pour the tortilla mixture back into the pan and spread out evenly. Allow the eggs to cook around the edges.
- Once the egg mixture is nearly set, and the bottom is slightly browned, you are ready to turn it over. Place a large plate upside down over the frying pan. Quickly, flip the frying pan and plate so the omelet falls onto the plate. Place the frying pan back on the stove and add just enough olive oil to coat the pan. Slide the omelet back into the frying pan and let cook for another 3-4 minutes.
- Turn the heat off and let the tortilla sit in the pan for 2-3 minutes.
- Slide the omelet onto a plate to serve. Cut into 6-8 pieces like a pie, or if you are serving it as an appetizer, cut into 1-½ inch squares. Place a toothpick in each square and serve. You can also place each square onto a ½ thick piece of gluten free baguette.