One of the most common dishes you’ll find all over Spain is the tortilla. Outside Spain, it is often referred to as a “Spanish tortilla” or “Spanish omelette” in order to avoid confusion with the Mexican tortilla, a type of thin flatbread made with wheat or maize that is about as common in Central America as the Spanish tortilla is in this country.

Tortilla is the diminutive form of torta, which means “small pancake”, but the Spanish tortilla should neither be confused with omelettes in other countries that are typically shallow and folded (like a pancake), sometimes containing additional ingredients such as cheese, ham and mushrooms. A Spanish tortilla is a deep, or thick, omelette containing sliced potatoes sauteed in olive oil, and may or may not also include onion. It is very rare to find a Spanish omelette with any additional ingredients, and even the inclusion of onion often provokes fierce debate! 

The “True” Tortilla!

The tortilla is considered traditional in Spanish culinary culture and even has its own National Day on 9 March. But did you know that one of its principal ingredients only started being used when potatoes and other tubers were brought back from the Americas on ships? There are conflicting theories as to when tortillas first became a “thing” here in Spain, but all agree on one point: tortillas have been around since the 1700s at least, when pilgrims would pack their potato omelettes and bread for their long journeys.

Others would argue that the first recipe for the potato omelette was created by Lancelot de Casteau, official chef of the Bishops of Liège. However, the recipe that appears in his book ‘Ouverture de Cuisine’ published in 1604, says that the potatoes should be cut into slices and fried in butter, with herbs, beaten egg yolks, and wine. Purists argue that this dish is not an omelette since it is not cooked on both sides and because wine and only egg yolks are used, so it would not have the flavour or consistency of a potato omelette.

Onions, or no onions? That is the question!

Traditional tortilla recipes do not include onion, but recipes evolve over time. The question of whether onions should be used in making Spanish tortillas became so contentious that in 2023, the Centre for Sociological Research (CIS) conducted a survey of over 4,500 Spaniards to settle the matter once and for all.

The results showed that 70.4% of those surveyed prefer it with onion but with preferences varying according to age. The youngest age group (18 – 24 years) definitely preferred with onion, while older respondents (55 – 64 years) rathered their tortillas without.

That’s not all! Older folk surveyed also liked their tortillas well cooked, whereas younger respondents preferred theirs to be a little undercooked and slightly “runny” inside. The overall vote was 54% in favour of undercooked and 27% for well done, with the rest probably too afraid to voice an opinion! (A very adventurous 2% expressed a liking for including chorizo or cheese – but they were probably foreigners and have probably since been deported!)

In fact, Spaniards are so opinionated on their tortillas, that they can’t even agree on the date of the national “Dia de la Tortilla”! Although 9 March is supposedly the official date, some regions have it on 3 February, April 25, or in some cases, the dates vary within regions, and individual municipalities choose a date based on local holidays and proximity to other holidays such as Carnaval or Easter. Others don’t bother celebrating the day at all!

Preparation

This is not a difficult dish to prepare once you get the hang of it, although it may take two or three attempts to get it just right, depending on how you like it. The list of ingredients is very short indeed, so it’s best to go for the best quality available.

Ingredients:

• Potatoes (starchy or “waxy” ones work best)

• Eggs (room temperature, not from the fridge)

• Olive oil (you’ll need quite a bit, but you can reuse it for your next recipe)

• Salt

• Onions, sliced (or no onions at all!)

Preparation:

• Heat the olive oil in a deep pan

• Peel the potatoes and slice fairly thinly

• Add the potato slices to the pan, making sure the oil completely covers them

• Cook the potatoes over a medium heat

• (Sauté the onion slices in a separate pan until they are starting to caramelise)

• When the potatoes are cooked (almost breaking apart) drain them using a colander, saving the olive oil for later use

• Allow the cooked potatoes and onions to cool somewhat

• While they are cooling, beat your eggs in a bowl (and then add the onions, or not)

• Ensure the potatoes have cooled sufficiently to avoid the egg mix scrambling

• Add the potatoes to the egg (and onion) mix in the bowl and stir everything together

• Add salt to taste and stir the mixture again and leave to sit for at least 15 minutes

• Add your mixture to the pan already set to medium-low heat

• Cook the tortilla for about 6-8 minutes on one side, running a spatula around the sides to make sure it doesn’t stick

Now comes the fun part!

• Place a large plate – that is bigger than the pan – on top of the pan and, holding the plate in place, flip the pan as quickly as you can. If it’s your first time trying this it might be an idea not to use too big a pan to make this step a little easier, until you gain the confidence to attempt it with a larger one.

• Slide the tortilla back into the pan, including any runny bits stuck to the plate, to cook the other side

• Cook for another 6-8 minutes

• When your tortilla is cooked to your satisfaction, slide onto a clean plate

• Allow to sit for about 10 minutes before serving

So there you have it, a classic Spanish omelette, or tortilla. Depending on the size of your tortilla and on whether you prefer the centre to be moist or completely cooked through, you may want to add a couple of minutes to your cooking time for each side. In some parts of Spain tortillas are typically served “runny” and in others they are served “drier” – but for most Spaniards it’s just a question of individual preference. 

Tortillas can be served hot or cold and are very commonly served in bars as tapas.

Buen provecho!

Check out our other Mediterranean recipes for dishes to try at home.