The Spanish tortilla de patata, also known as Spanish omelette, is a simple yet iconic dish that captures the heart of Spanish cuisine. Made with just potatoes, eggs, olive oil, and often onion, this recipe is a staple in Spanish homes, tapas bars, and picnics. But where does this beloved dish come from, and how can you make it perfectly at home?
The Origins of Tortilla de Patata
The history of the tortilla de patata is as rich as its flavor. Most food historians agree that the dish originated in Spain in the late 18th or early 19th century, with strong evidence pointing to the town of Villanueva de la Serena in Extremadura as its birthplace. Historical documents from 1798 describe the combination of potatoes and eggs as a way to create a nutritious, affordable meal during times of scarcity.
Another popular legend credits its invention to a peasant woman in Navarra during the First Carlist War (1833–1840), who improvised the dish for General Tomás de Zumalacárregui. While this story is charming, it’s more folklore than fact. What’s certain is that the tortilla de patata quickly spread throughout Spain, becoming a symbol of Spanish culinary tradition and a dish that unites people across regions.
Ingredients for an Authentic Spanish Tortilla
2 lbs (900 g) waxy potatoes (like Yukon Gold or red potatoes)
1 large onion (optional, but traditional in many regions)
8 large eggs
1¼ teaspoons fine sea salt
1½ cups (360 ml) extra-virgin olive oil
Step-by-Step: How to Make the Best Tortilla de Patata
Prepare the Potatoes and Onion:
Peel the potatoes and cut them into thin, even slices (about 1/8–1/4 inch thick). Slice the onion thinly if using.
Cook the Potatoes and Onion:
Heat the olive oil in a large non-stick skillet over medium heat. Add the potatoes and onion, ensuring they are mostly submerged in oil. Cook gently for 15–20 minutes, stirring occasionally, until the potatoes are tender but not browned.
Drain and Mix with Eggs:
Drain the potatoes and onion in a colander, reserving some of the oil for later. In a large bowl, beat the eggs with salt. Gently fold the warm potatoes and onion into the eggs, letting the mixture rest for 5–10 minutes so the flavors meld.
Cook the Tortilla:
Heat a couple of tablespoons of the reserved oil in the skillet over medium-high heat. Pour in the potato-egg mixture, smoothing the top. Cook for 5–6 minutes until the edges set and the bottom is golden.
Flip and Finish:
Place a large plate over the skillet and carefully flip the tortilla onto the plate. Slide it back into the pan to cook the other side for 3–4 minutes, until just set but still moist in the center.
Serve:
Slide the finished tortilla onto a plate. Let it cool slightly before slicing. Tortilla de patata can be enjoyed warm, at room temperature, or cold—perfect for any meal or as a tapa with crusty bread and salad.
Tips for the Perfect Tortilla
Use waxy potatoes for the best texture.
Don’t rush the cooking—gentle heat yields tender potatoes and a creamy interior.
The “onion or no onion” debate is up to you; both versions are authentic.
Practice your flipping technique—it gets easier with experience!
Why This Dish Is So Loved
Tortilla de patata is more than just a recipe; it’s a piece of Spanish history. Its humble origins and adaptability have made it a favorite for generations. Whether served at a family table or in a bustling tapas bar, this omelette brings people together with its comforting flavors and timeless appeal.
