Classic Spanish Tortilla Recipe

The Traditional Method

1. Prepare the potatoes and onion - Peel and slice the potatoes into thin rounds (about 1/8 inch thick). Slice the onion thinly. Some Spanish cooks prefer to cut the potatoes into small cubes, which is also traditional.
2. Cook the potatoes and onion - Heat the olive oil in a 10-inch non-stick skillet over medium-low heat. Add the potatoes and onion, season with salt, and cook gently for 15-20 minutes, turning occasionally. The potatoes should become tender but not brown. This slow cooking in olive oil is key to developing flavor.
3. Prepare the egg mixture - While the potatoes cook, beat the eggs in a large bowl with a pinch of salt. When the potatoes and onion are done, carefully drain them in a colander, reserving 2 tablespoons of the olive oil.
4. Combine everything - Add the warm potato-onion mixture to the beaten eggs and gently mix. Let stand for 5 minutes to allow the flavors to meld.
5. Cook the tortilla - Heat 1 tablespoon of the reserved olive oil in the same skillet over medium heat. Pour in the potato-egg mixture, spreading it evenly. Cook for about 4-5 minutes until the bottom is set but the top is still runny.
6. The flip - Here comes the signature Spanish tortilla moment! Place a large plate over the skillet, and, with one confident motion, invert the tortilla onto the plate. Then, carefully slide the tortilla back into the skillet with the uncooked side down.
7. Finish cooking - Cook for another 3-4 minutes until the bottom is golden and the center is just set (traditional Spanish tortillas are slightly runny in the very center).
8. Rest and serve - Let the tortilla rest for at least 5 minutes. 

Spanish tortilla is incredibly versatile:

• Serve hot, warm, or at room temperature
• Cut into wedges for a main dish
• Slice into squares for tapas
• Tuck between bread for a tortilla sandwich (bocadillo de tortilla)

Why BRISCA Makes the Difference

The olive oil in Spanish tortilla isn't just for cooking—it becomes an integral part of the dish's flavor. BRISCA's Picual & Arbequina blend, with its herbal notes and tomato undertones, infuses the potatoes as they cook and creates the rich foundation that makes tortilla española so satisfying.

The drizzle of fresh olive oil just before serving adds a finishing touch that elevates this humble dish to something truly special.

Regional Variations

While the classic tortilla contains only potatoes, onions, eggs, and olive oil, regional variations include:

• Tortilla de patatas sin cebolla - Without onion (a hotly debated preference in Spain!)
• Add red or green peppers for a colorful twist
• Include chorizo or ham for a heartier version

However, purists believe the simplicity of the original best showcases the quality of each ingredient.

Cook's Tips

• The right pan matters - A 10-inch non-stick skillet with sloped sides makes flipping easier
• Slice consistently - Keep potato slices uniform thickness for even cooking
• Patience pays off - Low and slow cooking develops the best flavor
• Practice the flip - If you're nervous, place a plate under the pan when flipping to catch any spills
• For a classic Spanish breakfast - Serve with fresh bread and coffee

¡Que vivan las sobremesas sin fin! This tortilla is perfect for those long, leisurely Spanish gatherings where conversation flows as freely as the olive oil.