If you’re not coming to Spain for a traditional tapas tour, then follow our recipe for an alternative take on the iconic Spanish omelette!
Tortilla española (tortilla de patatas) is one of Spain’s most famous and beloved national dishes. It’s the perfect late night snack, breakfast pairing and all-around delicacy when paired with a glass of Cava. And although it’s nothing more than egg, potato, and onion cooked in olive oil, when spiced with chorizo, it’s pure heaven!
I am a huge fan of tortilla Española and almost always cook this when I have company to my home. It is satisfying, filling, and something most people do not normally have the opportunity to enjoy. A number of recipes exist even for traditional tortilla but mine originates from my dear friend, Alicia, at Catacurian in Spain (with very few modifications). You can also check out the original
Note 1: The tortilla may be eaten immediately; however it is much better if allowed to cool down for at least an hour. It is even better the next day.
Note 2: To make a 4 person tortilla, you will need two frying pans, one 12? diameter which is used to fry the ingredients, and the other an 8? diameter to make the actual tortilla. It is highly recommended that you use a non-stick pan, so as not to burn the tortilla.
Want to learn how to make Tortilla de Patatas from the best? Contact us for a custom Spanish cooking class!
