Spanish tortilla, tortilla española, tortilla de patatas, whatever you call it, it's a staple of Spanish cuisine and today Bravado Spice makes the creamiest, softest Spanish tortilla recipe you've ever had! It's somewhere between a stovetop frittata and a crustless quiche, but still very much its own thing. It only has a couple ingredients, so ideally you want to use the best quality ingredients you can. Though it's sometimes served as one of the many classic Spanish tapas, this easy to make vegetarian recipe is great for just about any meal or as a snack. Go Straight to the Recipe
One common question is: how thick should one slice the potatoes and onions? Obviously tastes will vary, but personally I feel like 1/4 in thick potato slices to be the best balance between cook time and sturdiness. Slice them any thinner and they can start to fall apart; any thicker and they may not cook through and you'll end up with undercooked potatoes in your tortilla. Regarding the onions, I like them sliced about 1/8 in thick. We chose to make this recipe with Bravado Spice's Jalapeño & Garlic Seasoning because the eggs need a little salt anyways and the garlic, onion, and jalapeño powder a great zesty kick to the dish.
Another question that comes up often concerns how one can know when the first side is set. The generally rule is that the top should still be a little wet, but mostly set. If you've cooked the tortilla over medium-medium low heat while continuously agitating them, you should end up with just a little bit of color on the bottom of the tortilla.
Arguably, the hardest part of the entire process is the flip. Take a dinner plate that completely covers the pan, and place it upside down over the top. Then, using an underhanded grip (fingernails up) flip the tortilla onto the plate. Then immediately slide it back into the pan. Make sure you use your spatula or spoon to push the corners down into the pan. A little bit of the egg mixture is probably going to stay on the plate and THAT'S OK.
Once the other side has cooked (a little color is ok) slide the tortilla onto a clean plate and let it cool a bit. Tortilla española makes an excellent snack or a light meal, and it tastes even better the next day. In Spain it is often served with a spicy tomato based sauce. We chose to served it with Bravado Spice's Creamy Herb & Jalapeño Hot Sauce as that sauce's herby, garlicky flavors and relatively mild heat compliment the mildly flavored tortilla rather than overpowering it. Enjoy!
- 1 med Yukon gold or white potato, sliced 1/4 in thick
- 12 Eggs
- 1 med Spanish onion, sliced very thin
- 1/3 c Olive oil
- 1 tsp Bravado Spice Jalapeño & Garlic Seasoning
- - Salt
- Heat the olive oil in a large non-stick skillet (9” should be fine) over medium heat and add the sliced potatoes and a pinch of salt. Let them cook, stirring occasionally, until they begin to soften.
- Now add the onions to the potatoes and cook, stirring occasionally, until they are translucent. By now the potatoes should have a little color on them and be cooked through. Take this time to crack and beat all the eggs into a large bowl. Lower the heat to medium low.
- Add the Bravado Spice Jalapeño & Garlic seasoning and the beaten eggs into the skillet. Stir with a wooden spoon or rubber spatula in a figure 8 motion while gently moving the skillet back and forth over the heat. Every 30 sec. or so scrape sides of the pan towards the middle of the pan.
- After about 10-15 minutes, the eggs will have begun to set. Take a plate and put it face down over the pan and flip. Then slide the tortilla back into the pan and cook the other side. About 5-8 minutes.
- Remove from the heat and let it rest for about 10 minutes. Serve.