Tortilla Española
One of the perks of working at MIHO is family meal. Our chefs are constantly whipping up something simple and delicious for our staff to eat at lunch. There are some days when most of the crew is onsite at events and there are only a handful of people in the office, and Chef Rocio treats us to a dish so simple, but so comforting… Tortilla Española. The Spanish tortilla.
Our chef and Culinary Visionary, Rocío Siso-Gurriarán is from Galicia, Spain. This simple yet flavorful dish is a classic in Spain, and it's loved for its rustic charm, versatility, and incredible taste. I'm excited to share the authentic Spanish tortilla recipe she has made for years. It’s a great dish to bring to a brunch, lunch, picnic, or even serve as an appetizer with creme fraiche and caviar if you’re fancy.
What is a Tortilla Española?
A Tortilla Española, also known as tortilla de patatas or Spanish omelette, is a hearty and filling dish made with eggs, potatoes, onions, and sometimes other ingredients like chorizo or bell peppers. It's a staple in Spanish cuisine and is often served as a tapa, a small appetizer, or as a main course for lunch or dinner. A Spanish tortilla is not to be confused with the Mexican tortilla, a thin flatbread made of corn or flour.
Chef Rocio shares, “One of the reasons I love making Spanish tortilla for lunch is that it's incredibly satisfying and delicious. It reminds me of home.” The combination of eggs, potatoes, and onions creates a rich and flavorful dish that is both comforting and satisfying. The soft and creamy interior of the tortilla, along with the slightly crispy exterior, is irresistible!
A Spanish tortilla is incredibly versatile. You can customize it by adding different ingredients, such as chorizo, cheese, or bell peppers, to suit your taste preferences. It's also a great way to use leftover ingredients in your pantry or fridge. Spanish tortilla can be served warm or at room temperature, making it a perfect option for meal prep or as a make-ahead dish for gatherings or picnics.
Spanish Tortilla Recipe
Makes a 9” tortilla. Serves 4-6.
Ingredients:
2lbs Yukon gold potatoes, peeled and thinly sliced
1/2 large yellow onion, thinly sliced
4 large eggs
Salt and pepper, to taste
Olive oil, for frying
Instructions:
Pre-heat oven at 300 degrees.
Peel potatoes and cut them in half lengthwise and cut them into 1/4 inch slices.
In a large non-stick skillet or pot, heat a generous amount of olive oil over medium heat. Add the sliced potatoes and onions, and season with salt and pepper. Cook slowly, stirring occasionally, until the potatoes are tender but not browned, about 20-25 minutes, or until easy to poke with a small knife. Turn heat off.
While the potatoes and onion are cooking, prepare the eggs. In a large mixing bowl, beat the eggs with a pinch of salt.
With a slotted spoon, add the cooked potatoes and onions to the beaten eggs, and gently stir to combine.
In an ovenproof 9” skillet, heat a few tablespoons of olive oil over high heat. Pour the egg, potato, and onion mixture into the hot skillet, spreading it evenly with a spatula. Reduce to low heat and cook for about 3 minutes.
Option to add cheese, peppers, or chorizo before it goes in the oven.
Place the skillet in the preheated oven and bake for 15-20 minutes until the eggs are set. Tortilla is done when you poke the center, and it’s clean, similar to baking a cake.
Once the Spanish tortilla is cooked to your desired doneness, carefully flip it onto a plate or cutting board and let it cool for a few minutes before slicing it into wedges. Serve warm or at room temperature. Garnish with fresh herbs or a drizzle of olive oil, if desired. For special occasions, top with a dollop of creme Fraiche and caviar.
Enjoy the tortilla Española!
