Tortilla de patatas, Spanish tortilla, or in English, Spanish omelette is a traditional dish from Spain consisting of eggs, potatoes, and often onion. I have also added Idiazabal cheese, a pressed cheese made from unpasteurized sheep milk from the Basque region in Spain.
For this recipe, I will show you how to make this delicious dish (video), usually served at room temperature as a tapa. I served my Spanish tortilla with a side of piquillo pepper and tomato salad. Happy cooking.
Yield: serves 2–4 people
Prep time: 30 minutes
Cook time: 45 minutes
1 yellow onion, julienned (1 cup)
2 Yukon gold potatoes, peeled and chopped (1 cup)
½ cup canola oil
3 oz Idiazabal cheese, grated
Salt and fresh ground black pepper
¾ cup cherry tomatoes, chopped
2–3 piquillo peppers, sliced
½ cup cilantro, leaves
Drizzle of good quality olive oil
For the tortilla
Place the onions and potatoes into a small, non-stick frying pan, pour the oil over top and heat on medium.
Cook until the potatoes are soft, about 20 minutes.
Turn the heat off, remove the potatoes and onions from the pan and place them into a mixing bowl. Reserve the oil in a separate container.
Mix the eggs, grated cheese, and pinch of salt and pepper to the potatoes and onions.
Add 1 tablespoon of the oil back into the small frying pan and heat on medium.
Pour the egg mixture into the pan and let this cook for about 5 minutes, do not stir.
Place a plate over the pan, flip the tortilla over, and then pour it back into the frying pan to cook the other side.
Cook for about 5 minutes, just to set the eggs. The tortilla should be slightly soft inside and set on the outside. Slide the tortilla out of the pan and onto a serving plate.
Finishing the plate
Mix the ingredients for the salad in a mixing bowl.
Serve a slice of the tortilla with a little of the salad and enjoy.