Authentic Tortilla Espanola - Spanish Potato Pie Recipe Card
User Reviews
5
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Prep Time
40 mins
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Cook Time
10 mins
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Total Time
50 mins
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Servings
8 people
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Calories
190 kcal
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Course
Main Course
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Cuisine
Spanish
Authentic Tortilla Espanola - Spanish Potato Pie Recipe Card
Description
The Authentic Tortilla Espanola is a traditional Spanish dish made by layering thinly sliced potatoes and onions in olive oil and cooking them gently until tender but not falling apart. The potatoes are peeled and sliced thinly and combined with onions in a careful low-temperature method to preserve the olive oil's qualities. Once cooked, the potatoes and onions are drained and cooled before being mixed with beaten eggs and salt to form the batter. Cooking this mixture creates a hearty potato pie with a soft texture and mild onion flavor knitted together by the eggs.
The cooking process emphasizes maintaining medium heat so the potatoes and onions cook evenly without browning excessively. Moving the mixture frequently prevents sticking and burning. Cooling the vegetables before adding eggs prevents immediate scrambling and helps achieve a consistent texture. The resulting tortilla has a tender yet cohesive quality, showcasing simple ingredients elevated by careful preparation.
This tortilla is typically served as a tapa or light meal, enjoyed warm or at room temperature. It pairs well with salad or bread and is a staple in Spanish cuisine.
According to the notes, the dish stores well in the refrigerator for 3-4 days but does not freeze well as potatoes become watery. Reheating is best done slowly in the oven to avoid drying out, and covering with foil can help retain moisture. Russet potatoes are recommended for their porous texture, which absorbs the eggs effectively, unlike waxy varieties.
Ingredients
- 2 lbs potato peeled and sliced thinly, baking variety
- 1 onion medium, sliced thinly
- 6 egg beaten
- 1 tsp salt
- 2 cups olive oil
Instructions
- In a large skillet or Dutch oven heat oil on medium heat uncovered. (Make sure the oil does not get overly hot because olive oil is a low temperature oil. Too much heat destroys the phenols in the oil.)
- Add the potatoes and the onions in alternating layers.
- Allow to cook until both potatoes and onions are tender. This should take about 10-12 minutes. You want the potatoes to be soft, but not fall apart. Every 3 minutes or some take a spatula and move the mixture from the bottom over the to to keep it from browning on the bottom.
- Once the potato and onions are cooked, place a bowl with a colander on top. Using a slotted spoon move the potatoes and onions to the colander allow them to drain. (The bowl below will catch the oil).
- Allow to cool for several minutes (10-12). It is important that the potatoes are cool so they don't immediately cook the egg when combined.
- In a large bowl, combine the beaten eggs and add the potato and onion mixture. Add the salt.
- Let the eggs soak into to potato onion mixture for 10 minutes.
- Heat your skillet, add 2 Tbsp of the oil drippings to the pan and pour the mixture in. Cover and cook for about 8-10 minutes. Check the color of the bottom with a spatula for a nice brown color.
- Remove the cover and place an upside down plate over the tortilla and flip onto a large flat plate. Use grill gloves or oven mitts to avoid getting burned. Slide the tortilla back into pan and cook the other side for an additional 8 minutes.
- Slide onto large plate and serve.
Notes
- Use russet or similar mealy potatoes to ensure proper absorption of the eggs in the tortilla.
- Cook potatoes and onions gently over medium heat, stirring periodically to prevent browning.
- Drain and cool the cooked potatoes and onions before mixing with eggs to avoid scrambling.
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days; avoid freezing.
- Reheat covered with foil in a 350°F oven until warmed through to keep moisture.
- The dish can be prepared a day or two in advance and reheated before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 190 kcal
% Daily Value*
| Calories | 190kcal | 10% |
| Carbohydrates | 22g | 7% |
| Protein | 6g | 12% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 122mg | 41% |
| Sodium | 343mg | 14% |
| Potassium | 538mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 180IU | 4% |
| Vitamin C | 7.5mg | 8% |
| Calcium | 36mg | 4% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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