I know I’ve been talking about Spain lately, probably because I’m spending so long there this summer (Yassssssssss!! Sorry for my excitement, but it’s been a while since I was home for so long!). But I’m aware of how going away this summer is a bit difficult for most people, especially since rules about quarantining change pretty much every week. If there is something I have learned living in Scotland is just how much British (and Scottish) people LOVE Spanish food! So I reckoned, why not shared here the authentic Spanish tortilla recipe so you can all enjoy it at home? 

I’ve tried sooooo many different Spanish tortilla recipes since I’ve arrived in different Spanish restaurants in Glasgow. I didn’t like them! Any of them! Even the ones that they serve in “Spanish restaurants”, they are pretty terrible and I wonder if they really have Spanish chefs. I’m not trying to be mean, but having eaten Spanish tortilla de patatas all my life, it’s a bit hard to ignore what a true potato omelette really tastes like. Of course, I have also tried bad tortillas in Spain (not everybody is as good a cook as my mum and grandma, that’s true!!!). 

A traditional Spanish omelette is actually really easy to make.  You only need three ingredients: potatoes, eggs and vegetable oil (not necessarily olive oil, since this is more expensive and you’ll have to use a lot for the potatoes). You could maybe add onions if you wanted (this is the ETERNAL fight: with or without onions?). I personally like it better without the onion, but I have to admit it’s pretty good with onions too (please don’t tell my family!).

What I would NEVER put in a tortilla de patatas is garlic or parsley. I know my friend sometimes puts garlic in it, but honestly, I don’t think there’s any need for that. The garlic kind of overpowers the flavour of the potatoes and it’s just too much for me. I recommend you not using it, although if you feel adventurous or simply love garlic, I would use garlic powder or maybe frying a garlic clove with the potatoes and removing it before you add them to the egg. 

This being said, let’s dive into this super easy Spanish omelette recipe I bring you today, shall we? 

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Ingredients for Authentic Spanish Tortilla Recipe

(for 5 – 6 people… or 3 if you are all really hungry!!)

  • 4 big potatoes or 1 regular potato per person
  • 6 big eggs
  • Vegetable oil

How to Make a Traditional Spanish Omelette

1. Peel the potatoes and wash them under the water.

2. Cut the potatoes into small, thin pieces. This is important because it will mean that they don’t take forever to cook. Add some salt to your potatoes! I don’t usually use salt, but with tortilla de patatas it’s a must!

3. On a deep frying pan, pour enough vegetable oil to cover the potato chunks. You might need to cook the potatoes in two batches if your pan is too small or if you are using too many potatoes. Heat the oil at high temperature.

4. When the oil is hot enough (you will know this because the surface will start vibrating), pour the potatoes in the pan. Be careful not to splash oil everywhere! It’s not only hard to clean but can hurt you a lot. Turn the heat down to medium-low.

5. As the potatoes will take a little to get to their perfect cooking point, you can whisk the eggs meanwhile. It usually works out an egg for potato and a potato per person, but if potatoes are too big you might need to add an egg or two. Otherwise, your potato omelette could break and would simply not be tasty enough! You can add some salt to the beaten eggs if you like too.

6. The right moment to take the potatoes out of the pan is when you can easily smash them with a fork. Try to get rid of as much oil as possible before mixing the potatoes with the eggs, so that the tortilla is not too greasy. You will notice that, if the potato chunks just came out of the pan the egg cooks a little. That’s completely fine!

7. Carefully pour most of the used oil in a glass jar (you can use this oil for frying potatoes in the future), leaving only a super thin layer of oil in the pan: not even enough to cover the bottom of the pan. Leave the heat at medium-low.

8. As the pan will be hot and the oil will be hot, pretty much as soon as you pour the mixing of potatoes and eggs on the pan the bottom will cook straight away. What I do is break the bottom of the tortilla a little and stir up a little so that more mixture gets cooked slowly. However, don’t overdo this, as you still want a flat tortilla de patatas and not scrambled eggs!

9. Once you see the edges of the tortilla solidifying, you’ll know it’s the time to flip it over! To avoid a disaster, use a big plate or the cover of your pan: put it over the pan, hold it against it strongly and… flip the pan! Now put the pan back on the hob and slowly get the tortilla back in the pan. You only need to do this once while cooking.

10. Your tortilla will be ready in just 2 to 5 minutes, depending on the strength of your hobs. To take it out of the pan, use the plate or the cover again and do the flipping thing. It’s the best way of getting it out of the pan without breaking it!

Mmmmm so yummy! I kind of fancy a tortilla de patatas now!

As you can see, this authentic Spanish tortilla recipe is really easy. It takes a little bit of time cutting and cooking the potatoes, but that’s the biggest effort we’ll have to do in this recipe. It’s quick, simple and you won’t need a lot of ingredients for it! However, you’ll have to use a very good non-stick pan. It’s really important to get a beautiful, golden Spanish omelette!

So here’s a bit of Spanish culture for you that I hope you can enjoy at home wink

Do you know any other Spanish dishes that you would like me to talk about? Let me know in the comments!

Wanna know where to eat in Malaga (Spain)? Check it out in my post My Top 12 Best Places to Eat in Malaga!

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