One of the countries I would like to redo and truly explore, like really spend some time there, is Spain. Rich history, great music, wine, and Tapas (Spanish snack). And one of my favorites and easiest tapas is the Tortilla Española!
I’ve always had a love for Spain and Spanish things. I guess I am partly Spanish myself too. I have some Spanish blood on both sides of my fam. So that could have something to do with it.
Or it is the incredible food, gorgeous country and cool Spanish lisp. I might be the only person I know that thinks the Spanish lisp is really cute! Especially in little kids.
I was lucky enough to visit Spain while I was studying abroad in France. And let me tell you it was awesome! I went with my roomie for a week before school started. We stayed in the small town of Zamora on the Northwestern part of the country.
Gorgeous little town on a river with old churches, quaint cobblestone streets and a castle overlooking it all. On this trip, we did a good amount of exploring in the Northwest region of the country. Each day around 10am we would fuel our daily adventures with un coffee con leche (coffee with milk) and a quick tapa (or snack). Then we basically caught a local bus and meandered through the nearby towns.
My favorite tapas was the simple traditional Tortilla Española.
Potatoes, eggs and onions. So simple, so good, so satisfying. I actually grew up eating this. My mom has been making it since I was young. It makes an incredibly crowd pleasing dinner or an appetizer or even breakfast. And I personally think it is one of those meals that is even better the next day. I love eating leftovers as a snack or a work lunch. YUM! It will seriously make your coworkers or classmates jealous!
How to enjoy this tasty meal? I serve it up with good quality bread (sourdough is my fav), good quality butter, white wine and some cheese on the side. Iberico or Manchego are winners in the cheese department especially since they are Spanish! OLE!!!
And because it is so simple and lightly seasoned, it is perfect for the little ones! I sometimes add a little shredded cheddar cheese for when we share it with Poppy to give her a little extra calcium. But seriously guys, it doesn’t get better than this.
If I learned anything from my trip to Spain, it was: Tortilla Española is the perfect simple dinner for the whole family on a lazy night.
Tortilla Española (Spanish Omelet)
Serves 4 as a generous main, 6 as a small dish, 8 as a side. Vegetarian friendly!
Notes: here is the deal, Tortilla Española is perfect for so many occasions. Entrée, breakfast, tapas, picnic, road trips, party appetizer… seriously the list is endless. It is also one of those meals that is even better the next day. I think the flavors just marinate and become even more delicious over night. That makes this the PERFECT make-ahead meal.
- 4-6 yukon gold potatoes
- 6 eggs
- 1 small yellow onion, diced small
- 4 tablespoon Spanish extra virgin olive oil
- Sea salt
- Pepper to taste
Wash and peel potatoes, then thinly slice.
Heat 3 tbsp olive oil in one pan, then add potatoes, and onions. Fry until potatoes are tender; drain excess oil and set aside. Beat eggs in a bowl, then add potato and onion into the mixture; mix well. Season with salt and pepper to taste.
Pour remaining tbsp of olive oil in the pan over medium heat. Pour the egg potato mixture into the pan and cook for 10-15 minutes, or until the tortilla is almost set. Check that the tortilla is cooked on the bottom and not sticking to skillet by peaking carefully with a spatula. Invert tortilla carefully using a large plate, then slide it back into the skillet and cook the other side for 5 -8 minutes, or until fully cooked and golden brown.
Cut the tortilla and serve warm or at room temperature with good crusty bread, butter and your favorite cheese. Spanish Manchego or Iberico are always good options!
Keep tortilla in the fridge for 4-5 days… if it lasts that long.