Spanish Cuisine
Spanish Tortilla with Caramelized Onions
Spanish Tortilla with Caramelized Onions (Tortilla de Patatas) is the heart of Spanish home cooking and a staple of any tapas bar. A real tortilla is fundamentally different from a regular omelet: it is a hearty, dense, yet incredibly delicate pie where soft potato slices simmer in olive oil rather than frying until crisp. The addition of caramelized onions infuses the classic recipe with deep, sweetish notes that beautifully balance the savory egg base. The dish boasts a wonderful potato-cream aroma, an amber crust, and a juicy, slightly moist center.
Dishday
Recipe overview
- Total time
- 55 min
- Prep
- 20 min
- Cooking
- 35 min
- Servings
- 6
- Difficulty
- Medium
- Cuisine
- Spanish Cuisine
Nutrition
per serving
- Calories
- 1440 kcal
- Protein
- 42 g
- Fat
- 102 g
- Carbs
- 90 g
- Fiber
- 10 g
Step by step
Method
- 01
Peel the potatoes, cut them lengthwise into quarters, and sli…
Peel the potatoes, cut them lengthwise into quarters, and slice them into thin slices about 2-3 millimeters thick. Peel the onion and slice it into thin half-rings, keeping the pieces uniform for proper cooking.
- 02
Heat all the olive oil in a deep skillet over medium heat
Heat all the olive oil in a deep skillet over medium heat. Add the onions and simmer for about 15 minutes, stirring frequently, until they become very soft, caramelized, and turn a deep golden color.
- 03
Add the potato slices and a pinch of salt to the caramelized…
Add the potato slices and a pinch of salt to the caramelized onions, stirring gently. Reduce the heat to low, cover with a lid, and simmer the vegetables for about 15-20 minutes until the potatoes are completely soft and break easily with a fork, but without browning excessively.
- 04
Transfer the cooked potatoes and onions onto a strainer set o…
Transfer the cooked potatoes and onions onto a strainer set over a bowl to thoroughly drain the excess olive oil. Save the oil — it will be needed for the final frying of the juicy pie.
- 05
In a large bowl, whisk the eggs with the remaining salt using…
In a large bowl, whisk the eggs with the remaining salt using a fork until smooth, but without creating fluffy foam. Transfer the warm potatoes and onions into the egg mixture, stir well with a spoon, and let it rest for 10 minutes to allow the potatoes to absorb the egg.
- 06
Heat two tablespoons of the drained olive oil in a clean, sma…
Heat two tablespoons of the drained olive oil in a clean, small skillet over medium heat. Pour in the potato-egg mixture, smooth the surface with a spatula, and cook uncovered for about 5 minutes until the edges are set and the bottom is a light golden brown.
- 07
Carefully flip the tortilla using a flat plate, raw side down
Carefully flip the tortilla using a flat plate, raw side down. Tuck the edges inward with a spatula to create a beautiful rounded pie shape, and fry for another 3-4 minutes until the bottom crust browns while the core remains juicy.
Dishday
Useful advice
Cooking tip
The most crucial moment is flipping the tortilla. Once the bottom is set, cover the pan with a large flat plate, press it firmly with your hand, flip the pan upside down in one swift motion, and then gently slide the tortilla back into the pan, raw side down.
How to serve
Tortilla is wonderful hot, warm, or even cold. Spaniards often cut it into small cubes, pierce them with skewers, and serve them as tapas with drinks, or cut them into wedges and eat them with a slice of crusty bread rubbed with tomato.
How to store
Any leftover tortilla can be stored in the refrigerator in an airtight container for up to 2 days. Before serving, it can be slightly warmed in a microwave or on a dry pan under a lid, but do not overcook it so the center remains tender.
Note
Choose waxy potato varieties for the tortilla, as they hold their shape well and do not fall apart during simmering. A lot of olive oil is required, but don't worry: the potatoes will absorb just what they need, and the excess oil can be strained and reused.
