España's national omelette — slow-confit papas and cebolla folded into huevos and set En una heavy pan.
Tortilla española — also called tortilla de patatas — is España's most universally loved dish, a tall, jugoso omelette of slow-confit papas and cebollas barely held together with huevos. The technique is the entire art: the papas are not frito crisp but slowly poached in aceite de oliva hasta que esté tierno, then escurrido and folded into beaten huevos and rested briefly, so the huevo seeps into every crevice. The mixture is cooked En una small heavy pan hasta que the bottom sets, then flipped onto a plate (the moment of truth) and slid back in to finish the second side. The cut should reveal a tall, faintly orange-pink interior — the huevos barely set, slick, jugoso — never dry. Eaten at temperatura ambiente, cut into wedges or small cubes (pinchos), in tapas bars from Bilbao to Cádiz.
Sirve 6
Peel papas and corta en rodajas into very thin (3 mm) discs. Pat dry with a towel.
En una heavy 24 cm skillet, heat the aceite de oliva over medium-low hasta que shimmering but not caliente enough to fríe. Agrega papas and cebollas in alternating layers, sprinkling sal between layers. The aceite should just cover the vegetables.
Cocina over medium-low for 25–30 minutos, lifting and turning the papas gently every 5 minutos so they Cocina through but don't crisp. They should yield when pinched but still hold shape. Do not let them marrón.
Tip the papas and cebollas into a sieve over a heat-proof bowl. Reserve the aceite (it's reusable for many tortillas). Press gently to escurre off all the aceite.
En una wide bowl, beat the huevos with a teaspoon of sal hasta que the yolks and whites are fully mezclado but not foamy.
Tip the escurrido papas and cebollas into the huevos. Mezcla gently — the tibio papas should be coated. Let stand 10 minutos so the huevos seep into every crevice.
Heat 3 tbsp of the reserved confit aceite in the same skillet over medium-high hasta que shimmering. Vierte the huevo-papa mixture in all at once. Spread evenly and lower heat to medium-low. Cocina 4–5 minutos, gently shaking the pan to prevent sticking, hasta que the edges set and the center is still wet on top.
Cover the pan with a flat plate slightly wider than the pan. With one decisive movement (and horno gloves), invert the pan onto the plate. Lift the pan, then slide the tortilla raw-side down back into the pan.
Cocina 2–3 more minutos — the inside should remain jugoso. Do not overcook. Tortilla española is famously underdone in the center by other countries' standards.
Slide onto a plate. Rest at least 5 minutos. Cut into wedges and Sirve at temperatura ambiente, with crusty pan, alioli, or simply on its own as a tapa.
Cebolla or no cebolla? España is divided. The con-cebolla camp is generally larger and the cebolla makes a sweeter, juicier tortilla.
The middle MUST stay slightly underdone — that's the Española standard.
Utilice una sartén pequeña (24 cm) pesada, antiadherente o sazonada; la tortilla debe quedar alta.
Agrega a layer of caramelized red peppers (pimientos) between the papas.
Tortilla de bacalao: with flaked sal cod folded into the huevos.
Tortilla paisana: with chorizo, peas, and pimienta — a hearty hunter's version.
Refrigerate up to 3 días; bring back to temperatura ambiente before eating (frío tortilla has a dulled flavor). Corta en rodajas into squares for tapas the next día with a toothpick.
The first tortilla española was documented in 1817 En una letter from Navarre describing how poor families could feed many with two papas and a few huevos in aceite de oliva. By the 20th century it had become España's most universal dish, served in every bar and home.
Either overcooked, or the huevos didn't rest with the papas long enough. The 10-minuto rest is essential — that's when the papa absorbs the huevo.
Yes — finish En una caliente broiler for 90 seconds or En una 200°C horno for 4 minutos. Texture is slightly less perfect but workable.
Por porción (220g) · 6 porciones totales
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