Introduction:

Tortilla española (Spanish omelette), also known as tortilla de patatas (potato omelette), is a traditional Spanish dish made from eggs (huevos), potatoes (patatas), and optionally onions (cebolla). Fried in olive oil (aceite de oliva), it is served both hot and cold, commonly enjoyed as a tapa or main course. Considered a staple of Spanish cuisine, tortilla española is recognised globally as a symbol of Spain's culinary heritage.

A Taste of History:

The origins of tortilla española date back to the 18th century, with its creation often attributed to General Tomás de Zumalacárregui during the Carlist Wars. Allegedly, the general improvised this dish to feed his troops quickly using basic ingredients like eggs, potatoes, and onions. Another theory suggests the dish originated in rural Extremadura, where it provided a simple yet hearty meal for labourers.

Regardless of its origin, the dish gained widespread popularity by the 19th century, becoming a cornerstone of Spanish culinary identity. Today, it’s found everywhere from casual tapas bars to family picnics, and its versatility allows it to be served at any time of day. The enduring debate of con cebolla (with onion) vs. sin cebolla (without onion) adds to its cultural significance, reflecting the regional and personal variations in Spain.

Key Ingredients:

• 4 large potatoes (patatas), peeled and thinly sliced

• 1 large onion (cebolla), thinly sliced (optional)

• 6 large eggs (huevos grandes)

• 200ml olive oil (aceite de oliva)

• Salt (sal) to taste

• Black pepper (pimienta negra) to taste

Preparation Guide:

1. Prepare the potatoes: Peel and thinly slice the potatoes into rounds or half-moons.

2. Fry the potatoes: Heat olive oil in a large frying pan over medium heat. Add the sliced potatoes and fry for about 15 minutes, stirring occasionally, until soft but not browned.

3. Cook the onions: If using onions, add them to the pan with the potatoes and cook for an additional 5-10 minutes until both the potatoes and onions are tender.

4. Drain the mixture: Remove the potatoes and onions from the oil, using a slotted spoon, and place them in a large bowl. Season with salt and black pepper. Reserve the oil for later use.

5. Beat the eggs: In a separate bowl, beat the eggs and then pour them over the cooked potato mixture, stirring gently to combine.

6. Cook the omelette: Heat 2-3 tablespoons of the reserved olive oil in the frying pan over medium heat. Pour in the egg and potato mixture and cook for about 5-7 minutes until the bottom is set but the top remains slightly runny.

7. Flip the omelette: Place a large plate over the pan and, holding the plate firmly, flip the pan so the omelette transfers onto the plate. Slide the omelette back into the pan, uncooked side down, and cook for another 3-5 minutes until fully set.

8. Serve: Transfer the omelette to a serving dish, let it cool slightly, and slice it into wedges. It can be served hot, warm, or at room temperature.

Special Ingredients:

• Potatoes: Waxy potatoes such as patata agria hold their shape during frying, while floury potatoes will result in a softer texture.

• Olive oil: Use high-quality extra virgin olive oil for frying, as the oil greatly influences the dish’s flavour.

• Onions: The inclusion of onions is a regional preference, with southern regions favouring them for added sweetness and northern regions often omitting them.

Regional Differences:

• Madrid: Typically served without onions (sin cebolla), focusing on the simple flavours of potatoes and eggs.

• Andalusia: Known for its sweeter con cebolla version, with onions adding a subtle sweetness to the dish.

• Extremadura: Features thicker slices of potatoes and a slightly crispier exterior.

• Galicia: Sometimes includes regional ingredients like chorizo or pimientos de padrón for a spicier version.

• Catalonia: Can include garlic or butifarra (Catalan sausage) for a heartier variation.