A classic Spanish recipe – Tortilla Espanola (Spanish tortilla) – a delicious thick egg potato omelette perfect for breakfast, lunch or dinner. Gluten free and Dairy free too.
The spring of my junior year at BU I studied abroad in Madrid, Spain.
I absolutely loved it. Loved the language, the people, the city, the culture, everything.
I especially loved the family I lived with – an older couple with a quaint little house and small garden in the outskirts of Madrid.
There are some home stay horror stories where the families feed students (basically) spoiled food out of cans and manually turn off the hot water after 15 minute showers just so they can pocket most of the money the university pays them.
This, however, was not the case with my family; they were definitely well off and hosted students simply because they enjoyed the company.
And so Paloma (my señora) taught me all about her family (her daughter used to date Antonio Banderas!), Spanish history and culture, and, most importantly she taught me all about Spanish food.
The arrangement BU set up was that Fridays and Saturdays students got their own dinners, but every other meal the family provided. Lunches were usually served around 3-4pm and dinners around 10-11pm.
The main meal of the day was lunch, with multiple courses, whereas dinner was much lighter. This took some getting used to.
Almost everything Paloma made was absolutely amazing (with the exception of some questionable bag lunches consisting of cheese and sweet pear sandwiches).
I was fortunate enough to see how she made her Spanish tortilla. Not too complicated to make, but truly delicious, consisting only of eggs, potatoes, onions and oil. A simple set of ingredients but a truly incredible appetizer or light dinner.
So here is her authentic recipe for Torilla Espanola.
Let me know what you think of this tortilla espanola in the comments below!
- 3 potatoes peeled and thinly sliced and chopped
- 4 eggs
- 1/2 medium onion diced
- salt pepper to taste
- vegetable oil
Add vegetable oil to pan and cook potatoes over medium heat until softened, 15-20 mins (add enough oil so that potatoes do not brown/get crispy).
Add diced onion and continue to cook 5-10 more minutes. Add salt and pepper to taste. Place potato onion mixture in separate bowl and allow to cool down (blot with paper towels to drain some of the oil).
Beat the eggs together in a bowl and add the potato onion mixture (when it's cool enough that it doesn't
Heat 1 teaspoon vegetable oil over medium low heat and add mixture. Lift sides occassionally using spatula so that tortilla cooks evenly.
When bottom is browned use a plate to flip the tortilla over and slide the uncooked side back into the pan. Continue to do this until both sides are browned and cooked.
Serve with sauce - mixture of mayonnaise, ketchup and hot sauce.
**(Paloma taught me that the right ratio is 2 eggs per person and 1 potato per person + 1 extra potato: example: 4 people = 8 eggs and 5 potatoes)