Tortilla de patatas or Tortilla española, in English Spanish omelet or Potato omelet is one of the most beloved and recognized recipes from Spain, but also one that generates most debates: Spain is divided into two: those who prefer the potato omelet with onion and those who want it without onion.
This confrontation has some rational sense behind it. The onion brings juiciness and sweetness and, although for some it could be negative, in general, it is something that you usually like. The problem is that onion is precisely the element that can most easily ruin your potato omelet. If it is raw or burned, it provides a horrible flavor and turns one of the most beloved dishes into something difficult to eat.
That is perhaps why for many people tortilla without onion is a better and safer option. That’s why I would recommend frying the onion separately as I’m showing in my video. In this way, you will have more control over the texture of your onion.
Tortilla de patatas for sure is one of the best Spanish Tapas: it is great not only hot, but also you can serve it at room temperature or even cold. For tapa, cut your tortilla into square bite-size pieces and serve it on cocktail sticks.
You can also make pinchos de tortilla on a piece of toasted bread (typically baguette) and serve it as finger food.
Ingredients for 4 people:
🥔 4 potatoes
🐣 5 eggs, Use 100g of unpeeled potato to 1 egg.
🧅 1 onion Optional.
🫒 Olive oil about 500ml. You can reuse this oil at least 5-6 times!
🧂 Salt
