The story
Tortilla española, also called tortilla de patatas, became established in Spain during the nineteenth century as potatoes turned into an affordable staple. Its precise origin is debated, with stories linking it to Navarre and military provisioning, but it grew into one of the country's most universal home-cooked dishes. The dish is famous for transforming potatoes, eggs and oil into something substantial enough for any meal. The best versions have tender, oil-poached potatoes bound by egg, a lightly browned exterior and an interior cooked to the preferred degree, from softly custardy to firmly set. It is eaten at home, packed into sandwiches, cut into cubes for tapas and displayed whole on bar counters. The question of whether onion belongs in it remains a familiar Spanish debate, showing how strongly people identify with their own household version.
Ingredients
- Main
- 2 piece eggs4 eggs
- 250 gram potatoes500g potatoes, thinly sliced
- 0.5 piece onion1 onion, sliced
- 15 millilitre Olive oilOlive oil [Phase 1 metric normalisation: standard small-batch olive oil amount for serves 2; source-check if oil is central to dish]
- to taste to taste SaltSalt [Phase 1 metric normalisation: salt remains to taste]
Method
Method
Fry potatoes and onion in olive oil until soft. Drain and mix with beaten eggs. Cook in a non-stick pan until set, flip and cook the other side. Cool slightly and slice into wedges.
Nutrition
per serving
Estimated from recipe type and current ingredient text; review before publishing formal nutritional claims.
