How to Cook Tasty Tortilla Española

Tortilla Española. 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. Tortilla española, one of Spain's most famous and beloved national dishes, is nothing more than egg, potato, and onion cooked in olive oil.

Tortilla Española My boyfriend's family are Spanish, and he just loves this authentic dish. It's easy to prepare and always a crowd pleaser. Traditionally this dish only uses only onions, potatoes and egg; however I like to add a little green, either parsley or chives depending on your taste. You can cook Tortilla Española using 9 ingredients and 5 steps. Here is how you cook that.

Ingredients of Tortilla Española

  1. It's 1 lb of zucchini (about 2 medium), cut into 1/8" thick slices.
  2. It's 2 teaspoons of coarse salt.
  3. You need 1 1/4 cups of extra virgin olive oil.
  4. Prepare 2 lbs of Yukon Gold potatoes (about 6), scrubbed & sliced 1/8" thick.
  5. Prepare 1 of large Spanish onion, sliced 1/8" thick.
  6. It's 10 of large eggs.
  7. Prepare 1 cup of finely grated Parmigiano-Reggiano cheese.
  8. Prepare 1 cup of fresh basil leaves, chopped.
  9. It's of Romesco sauce for serving (optional).

This Authentic Spanish Tortilla Recipe, the very famous Tortilla española is the most delicious potato omelette, and one of many amazing tapas that the Spanish cuisine is well known for. Great as a brunch or a light dinner, this Spanish tortilla is an absolute treat every single time. Tortilla Espanola, also known as Spanish Tortilla or Potato Tortilla, is a Spanish egg dish made with fried potatoes, onions and cheese. One friend's mother-in-law is from Spain and makes Tortilla Espanola all the time, she thought it would be a great dish to prepare for this house full of foodies.

Tortilla Española instructions

  1. In a colander set over a bowl, toss zucchini with salt. Let drain for 30 minutes, pressing on the zucchini a few times to remove excess moisture..
  2. Meanwhile, heat 1 cup of oil in a 12" ovenproof skillet (preferably cast-iron) over high. Add potatoes and onion; reduce heat to low. Cook, stirring occasionally and scraping up browned bits from bottom of pan, until potatoes are tender but not taking on any color 30-35 minutes..
  3. Add zucchini; cook, stirring occasionally, until tender, 12-15 minutes. Transfer mixture to colander; let drain 5 minutes, gently stirring occasionally. In a large bowl, whisk together eggs, cheese and basil; then stir in potato mixture..
  4. Preheat oven to 425°F. Wipe skillet clean, making sure to remove any browned bits. Heat remaining 1/4 cup oil in skillet over high until shimmering. Add egg mixture and reduce heat to low. Cook, running a flexible spatula around sides occasionally to prevent eggs from sticking, until edges begin to set, about 10 minutes..
  5. Transfer skillet to oven. Bake until center is set and edges are golden brown, about 12 minutes. Let cool 5 minutes. Run a knife around edges to loosen, then invert onto a wire rack. Using a large spatula, flip tortilla back over; let cool completely. To serve, cut tortilla into wedges and top with romesco sauce..

To serve it as a main course, slice it into six to eight pieces like a pie. Serve sliced French bread and a bright salad on the side. A beloved Spanish classic, tortilla española, or potato omelette, is a soul satisfying tapa. The comforting flavor of this classic Spanish dish is popular across the country and is served at almost every restaurant and café. Made from potatoes, eggs and onions, tortilla can be served at any time of day, either warm or cold.

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