Classic Spanish Tortilla (Potato Omelette)

In the labyrinthine alleys of Spanish gastronomy, the humble tortilla española, or Spanish omelette, stands tall as a beloved staple, bearing testament to the beauty of simplicity. Its origins are modest, tracing back to the 19th century, during a time when the inhabitants of Spain’s rural communities needed hearty, yet affordable sustenance. This humble dish, comprising of just eggs, potatoes, and onions, was their answer. Its popularity quickly permeated through the echelons of Spanish society, solidifying its culinary importance. Today, whether in the rustic kitchens of Basque Country, the bustling tapas bars of Barcelona, or the homely hearths in Andalucía, the tortilla española is a treasured centerpiece, emblematic of Spanish cuisine's heart and soul.

Now, for my American friends, let's clear one thing: a tortilla in Spain is a universe away from what you'd consider a tortilla in Mexico or the USA. Leave behind any notions of the flat, round bread typically used to wrap your beloved tacos or burritos. The Spanish tortilla is an omelette, hearty and dense, with softly caramelized onions mingling with golden brown potatoes, all held together by fluffy, lightly seasoned eggs. It's a delicious contradiction: rustic yet sophisticated, simple yet complex, as versatile as it is specific. It’s the sort of thing that makes you realize that no matter where you go, there’s magic to be found in the everyday, if only you know where to look. In Spain, that magic is in the tortilla española. 🤘🏼 Adam

Yield: 4-6 servings each

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Spanish Tortilla aka Potato and Egg Omelette (2 Ways)

Ingredients

Classic Spanish Tortilla

• 1 Yellow Onion, sliced thin
• 3 medium Yukon Gold Potatoes, sliced thin
• 6 Eggs
• 2 cups Olive Oil
• Kosher Salt, to taste

"Loaded" Spanish Tortilla

• 1 Yellow Onion, sliced thin
• 3 medium Yukon Gold Potatoes, sliced thin
• 6 Eggs
• 2 cups Olive Oil
• 1/3 cup Spanish Olives, chopped
• 1/3 cup Spanish Chorizo Sausage, small dice
• 1/3 cup Oyster Mushrooms, torn
• 2 Tbsp Manchego Cheese
• 2 Tbsp Mahon Cheese
• Kosher Salt, to taste

Lazy Aioli

• 2 Garlic Cloves, minced
• 1/2 cup Mayonnaise
• 2 Tbsp Olive Oil
• 1 Tbsp Lemon Juice
• Kosher Salt, to taste

Instructions

Classic Spanish Tortilla

1. Crack your eggs into a large bowl and set it aside.
2. Peel the potatoes and cut them down the middle, then again into roughly an eighth of an inch or three millimeter half rounds. Set them aside.
3. Cut an onion in half and slice it down the length vertically (julienne). Set it aside.
4. Pour olive oil into a pan with high walls and a heavy bottom, and heat on high. Test the oil's temperature by dropping in a little onion - if it bubbles, it's ready.
5. Add the onions to the hot oil and cook for three to four minutes to give them a good start in caramelization and color.
6. Add the potatoes to the pan, stirring to coat them all in olive oil. Fry the onions and potatoes on high for 10 to 15 minutes.
7. Using a slotted spoon, transfer the cooked onions and potatoes to the bowl of eggs, careful to not transfer too much oil. Season with salt. Break up the egg yolks and fold everything together.
8. Cover the bowl with tinfoil and let it rest for 15 minutes.
9. Heat a little oil in a nonstick pan. Pour in the omelette mixture and cook it on high for one minute, then reduce the heat to medium and cook for another three to four minutes.
10. Check readiness by noticing if the omelette moves as a whole when you poke a part of it and if the sidewalls begin to take on a golden-brown color.
11. To flip the omelette, cover the pan with a plate bigger than the pan's circumference, apply a bit of pressure on the plate, and quickly flip the omelette onto the plate. Slide the omelette back into the pan and cook the other side.
12. Repeat the cooking process for the other side: cook on high for a minute then reduce to medium for a few more minutes. Check for readiness using the same method.
13. Finish with a little crunchy salt and slice to serve.

"Loaded" Spanish Tortilla

1. Prepare the potato and onion mixture as in the classic tortilla recipe above.
2. To this, add in Spanish olives, chopped Spanish chorizo sausage, cooked mushrooms, and grated Mahon and Manchego cheeses.
3. Fold everything together, cover with foil and let the mix rest for 15 minutes.
4. Repeat the cooking process as per the classic recipe.
5. Garnish with chopped scallions and a couple of dollops of homemade aioli before serving.

Lazy Aioli

1. Mix all ingredients together.

Adam's Notes

• Any waxy variety of potato will work here, I chose Yukon Golds because they’re delicious and widely available.
• Make sure the Manchego and Mahon cheese are labeled as “young.” In general, younger cheese will melt and “pull” much better than aged cheese. As cheese ages, proteins break down, causing it to “snap” rather than stretch.