Craving a taste of Spain? From classic Spanish tortilla recipes to exciting new twists, this collection of 10 irresistible Spanish tortilla recipes will have you saying “¡Delicioso!” in no time. Whether you’re a seasoned chef or a kitchen novice, these easy Spanish tortilla recipes are perfect for any occasion, from a quick weeknight dinner to a weekend brunch. Get ready to explore the world of Spanish tortilla and discover your new favorite dish with these authentic Spanish tortilla recipes.
Easy Air Fryer Spanish Omelette
This recipe simplifies the classic Spanish Tortilla (omelette) by using an air fryer to cook the potatoes and chorizo, resulting in a less messy and healthier dish. The air fryer creates perfectly tender potatoes and crispy chorizo, requiring minimal oil. This recipe retains the traditional flavor while offering a convenient, modern cooking method.
Ingredients
- 4-5 medium potatoes
- 6 free-range eggs
- 1 piece Galician chorizo (or your preferred chorizo)
- 1 sweet onion
- Salt to taste
- Olive oil (or your preferred cooking oil)
Instructions
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Prep the Air Fryer: Preheat your air fryer to 390°F (200°C) for 5 minutes.
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Prepare the Vegetables and Chorizo: Dice the potatoes and chorizo into small cubes, and finely chop the onion. Set the chorizo aside. In a bowl, combine the potatoes and onions. Add two tablespoons of oil and salt to taste, mixing well to coat.
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Air Fry the Potatoes and Chorizo: Place the potato and onion mixture in the preheated air fryer basket. Cook at 375°F (190°C) for 22 minutes. After 11 minutes, open the air fryer and stir the potatoes. Add the diced chorizo to the basket and continue cooking for the remaining 11 minutes.
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Prepare the Eggs and Pan: While the potatoes and chorizo are cooking, whisk the eggs in a separate bowl. Heat a non-stick skillet over medium heat with a small amount of oil.
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Combine and Cook the Omelette: Once the potatoes and chorizo are cooked, remove them from the air fryer and gently mix them with the whisked eggs in a bowl. Let the mixture rest for a minute or two to allow the flavors to meld. Pour the egg mixture into the heated skillet.
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Finish the Omelette: Gently stir the egg mixture in the skillet to help it begin setting. Shape the edges of the omelette with a spatula. When the bottom is set, place a large plate over the skillet and carefully invert the omelette onto the plate. Slide the omelette back into the skillet to cook the other side for a couple of minutes, or until it reaches your desired doneness. Serve immediately and enjoy!
Cheesy Ham & Potato Tortilla (Spanish Omelette)
This recipe guides you through making a classic Spanish Tortilla, also known as a Spanish Omelette, filled with savory ham and melted cheese. This dish is perfect for a hearty breakfast, a light lunch, or even a tapas-style dinner.
Ingredients:
- 2.2 lbs potatoes
- 1 large onion
- 8 large free-range eggs
- 10 slices ham
- 7 slices cheese
- Olive oil
- Salt
Instructions:
- Finely chop the onion.
- Peel the potatoes, thinly slice them, and season with salt.
- In a pan with plenty of olive oil, fry the potatoes and onion over medium heat for about 20 minutes, until softened but not fully browned. Drain the oil thoroughly and set aside.
- In a bowl, whisk the eggs with a pinch of salt. Add the cooked potatoes and onion, and mix well.
- For optimal flavor: Allow the potato and onion mixture to sit with the eggs for at least 30 minutes. This helps the potatoes absorb the egg mixture and become more flavorful.
- Heat about 2 tablespoons of olive oil in a pan over low heat. Pour half of the egg mixture into the pan.
- Layer half of the ham slices over the egg mixture in the pan.
- Cover the ham with the cheese slices.
- Add the remaining ham slices on top of the cheese.
- Pour the remaining egg mixture over the ham and cheese, ensuring it covers the entire surface. Continue cooking over low heat.
- Once the bottom of the tortilla is set, carefully flip it to cook the other side. Adjust the cooking time to your preference.
- For a juicier tortilla: Remove from heat once the second side is lightly golden.
- For a firmer tortilla: Cook for a few more minutes until fully set.
Goat Cheese and Caramelized Onion Spanish Omelette
This recipe guides you through creating a delicious and flavorful Spanish omelette featuring sweet caramelized onions, creamy goat cheese, and tender potatoes. It’s a perfect dish for a quick weeknight meal or a satisfying weekend brunch.
Ingredients
- 2 medium potatoes
- 1 onion
- 3 1/4 oz goat cheese log
- 4 eggs
- 2 tablespoons olive oil
- Salt
Instructions
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Caramelize the Onions: Thinly slice the onion and sauté in a pan with 1 tablespoon of olive oil and a pinch of salt. Cover and cook over low heat for 20 minutes, stirring every 10 minutes. The salt helps prevent burning and enhances the sweetness of the onions.
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Cook the Potatoes: Microwave the potatoes (with skin on) for 8-10 minutes on high power. Test for doneness by piercing with a knife; it should slide through easily.
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Combine Potatoes and Onions: Once the potatoes are cool enough to handle, peel and chop them into small pieces. Add them to the pan with the caramelized onions, stirring to combine and allow the potatoes to absorb the onion flavor.
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Prepare the Egg Mixture: In a bowl, whisk the eggs. Add the cooked potatoes and onions. Crumble the goat cheese into small pieces and add it to the bowl.
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Mix the Ingredients: Gently mix all the ingredients together until well combined.
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Cook the Omelette: Heat a small amount of olive oil (about 1 tablespoon) in a pan (approximately 6-8 inches in diameter). Pour the egg mixture into the pan.
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Finish and Serve: Cook for approximately 3 minutes per side, or until the omelette is set but still slightly runny in the center. Remember that the egg will continue to cook off the heat. Use a spatula to shape the edges of the omelette as it cooks. Serve immediately and enjoy!
Healthy & Easy Spanish Tortilla (No Oil!)
This recipe provides a simple and healthy way to make a delicious Spanish Tortilla without using any oil. It focuses on highlighting the natural flavors of the potatoes, onions, and green beans. This version is lighter and perfect for a healthy meal.
Ingredients:
- 5 medium potatoes
- 1 handful thin green beans
- 2 onions
- 4-5 eggs
Instructions:
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Prep the Potatoes: Peel and slice the potatoes. Place them in a microwave-safe container with a splash of water, cover, and microwave for 6 minutes to partially cook them. This reduces cooking time later and ensures a softer texture.
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Sauté the Onions and Green Beans: While the potatoes are microwaving, finely chop the onions. Instead of sautéing with oil, use a non-stick pan with a splash of water or vegetable broth to lightly cook the onions until softened. Chop the green beans while the onions are cooking.
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Combine and Cook: In a bowl, whisk the eggs. Add the partially cooked potatoes, sautéed onions, and chopped green beans. Mix everything thoroughly. Pour the mixture into a preheated non-stick pan. Cook over medium heat until the tortilla is set and lightly browned on both sides. The cooking time will vary depending on your stovetop and preferred level of doneness.
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Rest and Serve: Allow the tortilla to rest for a few minutes before slicing and serving. This allows it to firm up and makes it easier to handle. Enjoy!
Classic Spanish Tortilla
This recipe guides you through making a delicious and authentic Spanish Tortilla. With simple ingredients and clear instructions, you’ll be enjoying this classic dish in no time.
Ingredients
- 7 potatoes
- 10 eggs
- Salt
- Mild olive oil
Instructions
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Prepare the Potatoes: Peel the potatoes and cut them into quarters. Slice each quarter into 1/4-inch thick slices.
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Fry the Potatoes: Heat about 1 inch of olive oil in a pan over medium heat. Once hot, add the potatoes and fry for about 15 minutes, stirring frequently for even cooking.
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Brown the Potatoes: Increase the heat and brown the potatoes for 5 minutes. Add a tablespoon of salt. Remove the potatoes and drain well using paper towels.
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Prepare the Eggs: Whisk 10 eggs vigorously until slightly frothy. Add a tablespoon of salt.
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Combine Potatoes and Eggs: Gently fold the fried potatoes into the beaten eggs, being careful not to break the potatoes too much.
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Cook the Tortilla: Remove the excess oil from the pan and add a splash of fresh oil. Heat the pan, then pour in the egg and potato mixture. Reduce the heat to medium-low and cook for about 5 minutes.
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Flip the Tortilla: Once the edges of the tortilla are set about 1/2 inch, place a plate larger than the pan on top. Carefully and confidently flip the tortilla onto the plate.
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Tip: Flip the tortilla away from the stove to avoid any mess.
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Cook the Other Side: Slide the tortilla back into the pan and cook for another 10 minutes over medium-low heat to set the bottom.
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Serve: Transfer the cooked tortilla to a serving plate and enjoy!
Stuffed Italian Peppers with Spanish Omelette
This recipe provides a delicious and satisfying meal, combining the sweetness of Italian peppers with the savory flavors of a Spanish omelette. It’s a perfect dish for a weeknight dinner or a special occasion.
Ingredients
- 4 green Italian roasting peppers
- 5 eggs
- 1.1 lbs potatoes (about 500 grams)
- 1 onion
- Oil for frying
- Salt
Instructions
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Prepare the Potatoes and Peppers: Begin by chopping the onion and potatoes. Sauté the chopped onion in a pan with ample oil until slightly softened. Add the potatoes and a pinch of salt. Stir, cover, and cook over medium-low heat until tender. While the potatoes cook, prepare the peppers by removing the stems (reserve these) and carefully removing the seeds.
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Make the Spanish Omelette Mixture: Once the potatoes are cooked, drain them in a colander to remove excess oil. In a bowl, whisk the eggs. Add the cooked potatoes and stir to combine. Return the mixture to the pan with a small amount of oil and cook for a few seconds to set slightly. Transfer the mixture back to the bowl and mix again.
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Stuff the Peppers: Carefully fill each pepper with the Spanish omelette mixture, gently shaking them to ensure the filling reaches the bottom and fills the entire pepper. Replace the reserved stems on top of the peppers.
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Cook the Stuffed Peppers: Fry the stuffed peppers over medium-low heat until golden brown and the omelette filling is cooked through. Turn them occasionally to prevent burning. Remove from the pan and place them on a tray lined with paper towels to absorb excess oil.
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Alternative Cooking Method: Alternatively, you can bake the stuffed peppers in a preheated oven at 350°F (180°C) until the peppers are tender and the filling is set. For roasting peppers, it is recommended to peel them after they have rested for a bit. Using a glass to hold the peppers upright can be helpful when filling them.
Classic Spanish Tortilla
This recipe guides you through making a delicious and authentic Spanish Tortilla, also known as Tortilla Española. With simple ingredients and clear instructions, you’ll be enjoying this Spanish staple in no time.
Ingredients
- 6 large eggs
- 4 medium potatoes
- 1 medium onion
- 1/2 cup olive oil (about 125 ml)
- 1 pinch salt
Instructions
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Prepare the Vegetables: Peel the potatoes and onion. Dice them into small, evenly sized cubes. This ensures even cooking.
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Cook the Potatoes and Onion: Heat the olive oil in a large skillet over medium heat. Add the diced potatoes and onion. Cook slowly, stirring occasionally, until tender and slightly golden. For a juicier tortilla, cover the skillet while cooking.
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Whisk the Eggs: While the potatoes and onion are cooking, whisk the eggs in a large bowl until light and frothy. Season with a pinch of salt.
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Combine and Cook: Once the potatoes and onion are cooked, drain off any excess oil. Add them to the whisked eggs and mix gently to combine.
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Cook the Tortilla: Heat a small amount of the reserved olive oil in the same skillet over medium heat. Pour in the egg and potato mixture. Cook until the bottom is set and the edges begin to pull away from the sides of the pan.
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Flip and Finish: Carefully flip the tortilla using a plate or a large spatula. Cook for a few more minutes, until the other side is set and lightly golden. The center should still be slightly soft.
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Serve: Slide the Spanish Tortilla onto a plate. Serve warm or at room temperature, cut into wedges. Enjoy!
Authentic Spanish Tortilla: A Step-by-Step Guide
This recipe guides you through making a classic Spanish Tortilla. With simple ingredients and clear instructions, you’ll be enjoying this delicious dish in no time.
Ingredients
- 5 large potatoes, peeled and thinly sliced
- 1 Valencia onion, thinly sliced
- 5 large eggs
- 4 tablespoons extra virgin olive oil
- Coarse salt
- Mayonnaise (optional)
Instructions
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Sauté the Onion: Heat the olive oil in a large skillet. Add the sliced onion and a pinch of salt. Stir occasionally for about 10 minutes, until softened.
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Cook the Potatoes: Add the thinly sliced potatoes to the skillet with the onions. Mix well and cover. Cook over medium heat, turning occasionally, until the potatoes are tender.
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Prepare the Egg Mixture: In a large bowl, crack the eggs and add a pinch of salt. Beat well with a fork. Add the cooked potatoes and onions to the egg mixture and combine thoroughly.
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Cook the Tortilla: Heat the same skillet used for the potatoes and onions. Pour in the potato and egg mixture. Cook until the bottom is set. Flip the tortilla using a plate or by carefully sliding it onto a plate and inverting it back into the skillet. Cook the other side until golden brown.
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Serve: Slide the finished tortilla onto a serving plate.
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Enjoy: Serve warm or cold, plain or with a dollop of mayonnaise, as desired.
Burgos Blood Sausage and Potato Omelette
This recipe guides you through creating a flavorful Spanish omelette featuring Burgos blood sausage and potatoes. The combination of savory blood sausage, tender potatoes, and fluffy eggs makes for a satisfying and authentic dish.
Ingredients: (for a 9.5-inch omelette)
- 4 medium potatoes
- 1/2 onion
- 7 oz Burgos blood sausage
- 5 medium eggs
- 1 1/2 cups olive oil
- 1/2 teaspoon salt
Instructions:
- Prepare the Blood Sausage: Remove the skin from the Burgos blood sausage, crumble it, and fry in a pan with a tablespoon of olive oil over medium heat for about 4 minutes, until darkened. Set aside.
- Prepare the Potatoes: Peel and slice the potatoes into medium-thick slices. Heat the remaining olive oil in a large pan over medium-low heat.
- Fry the Potatoes: Add the sliced potatoes and salt to the hot oil. Stir with a wooden spoon.
- Add the Onion: Reduce the heat to low. Once the potatoes begin to soften (about 40 minutes), add the chopped onion. Continue cooking and stirring occasionally, gently mashing some of the potatoes but avoiding a complete puree.
- Drain the Potatoes: Once the potatoes are cooked, drain them thoroughly and remove excess oil from the pan.
- Combine Ingredients: In a bowl, whisk the eggs. Add the cooked potatoes and crumbled blood sausage to the eggs and mix well.
- Cook the Omelette: Heat a tablespoon of the reserved potato oil in the same pan over medium heat. Pour the egg, potato, and blood sausage mixture into the pan. Cook for 2-3 minutes until the bottom is set and browned.
- Flip the Omelette: Carefully flip the omelette to cook the other side. A helpful technique is to slide the omelette onto a plate, place another plate on top, and invert. Then slide the omelette back into the pan.
- Finish and Serve: Cook for another 2-3 minutes until the second side is browned and the omelette is cooked through. Serve immediately.
Spanish Tortilla-Stuffed Green Peppers
This recipe provides a delicious and satisfying way to enjoy Spanish tortilla. By stuffing the tortilla mixture into green peppers, you create a flavorful and visually appealing dish.
Ingredients:
- 5 Green frying peppers
- 4-5 Potatoes
- 1 Onion
- 3 Eggs
- 3 Cloves garlic
- Splash of milk
- Salt to taste
- Splash of olive oil
Instructions:
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Prepare the Tortilla Mixture: Finely chop the potatoes and onions. Fry them in olive oil until cooked through, as if making a traditional Spanish tortilla.
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Whisk the Eggs: In a separate bowl, whisk the eggs with a splash of milk.
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Combine: Add the cooked potatoes and onions to the egg mixture and stir well to combine.
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Prepare the Peppers: Thoroughly clean the green peppers. Remove the tops and carefully remove the seeds. Allow them to dry upside down to prevent water from accumulating inside.
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Stuff the Peppers: Carefully stuff the prepared peppers with the potato, onion, and egg mixture. Avoid overfilling, as the mixture may expand during cooking.
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Cook the Peppers: Fry the stuffed peppers in olive oil until the peppers are tender and the egg filling is cooked through. If the peppers are thick, you may need to finish cooking them in the oven to ensure the filling is fully set.
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Enjoy! If you have any leftover tortilla mixture, cook it separately as a small snack.
History of Tortilla Española
The exact origins of the tortilla española, also known as Spanish tortilla or potato omelet, are shrouded in some mystery, with several competing theories. One popular story connects it to the siege of Pamplona in 1512, claiming that General Tomás de Zumalacárregui invented the dish as a simple, quick, and nutritious meal for his troops. While this tale is widely circulated, it lacks documented evidence.
A more plausible theory attributes the tortilla’s creation to more humble beginnings, evolving from earlier peasant dishes. Potatoes, originating in the Americas, didn’t become a staple in the Spanish diet until the 18th century. Before then, other vegetables likely filled the role alongside eggs and onions. The earliest documented mention of a potato and egg dish resembling the modern tortilla comes from a Navarrese document dating back to 1817. This document details the impoverished conditions of Navarrese farmers compared to those in Pamplona and la Rioja, highlighting their simple diet of a basic tortilla made of eggs, potatoes, and onions.
Regardless of its precise origins, the tortilla española gained popularity throughout Spain during the 19th century, evolving into a national dish. Its simplicity, affordability, and versatility cemented its place in Spanish cuisine, enjoyed across all social classes from tapas bars to family dinners. The tortilla’s rise in popularity coincided with the increasing availability and affordability of potatoes, solidifying its status as a quintessential Spanish dish.
Nutritional Content and Benefits of Tortilla Española
Tortilla Española, a classic Spanish dish, offers a good source of nutrients thanks to its key ingredients: potatoes, eggs, and onions. Potatoes contribute carbohydrates for energy, along with potassium and vitamin C. Eggs are packed with protein and essential amino acids, as well as vitamins like B12 and D, and minerals like choline and selenium. While onions add flavor, they also offer antioxidants and prebiotic fiber.
The nutritional profile of a Tortilla Española slice varies depending on the specific recipe and portion size. However, it generally provides a balance of macronutrients. The protein from eggs helps with satiety and muscle maintenance. The carbohydrates in potatoes offer sustained energy. The fat content, primarily from the eggs and olive oil used in cooking, contributes to essential fatty acid intake.
Beyond the basic nutritional content, Tortilla Española offers several potential benefits. It can be a good option for a protein-rich and relatively portable meal. When made with quality ingredients and a reasonable amount of olive oil, it can be a part of a balanced diet. Additionally, the inclusion of eggs makes it a valuable source of choline, an important nutrient for brain health.
Tips for Choosing Quality Potatoes
Choosing the right potatoes is crucial for a delicious Spanish tortilla. Look for firm potatoes that feel heavy for their size. Avoid any potatoes with sprouts, green spots, or soft spots, as these indicate age or damage.
The best potatoes for tortilla are waxy varieties like Yukon Gold or red potatoes. These hold their shape well during cooking and create a creamy texture. Starchy potatoes, such as russets, tend to fall apart and become too mushy.
For even cooking, choose potatoes that are roughly the same size. This will ensure they cook evenly and prevent some pieces from being overcooked while others are still undercooked.