Tortilla Española

Puerto Rican Tortilla Española Recipe with Potatoes and Sausage

Region / culture: Puerto Rico | Servings: 4

Introduction

Tortilla Española, also known as Spanish omelette, is a traditional Spanish dish that is enjoyed by many around the world. This delicious and hearty dish is made with simple ingredients such as eggs, potatoes, onions, and Spanish bacon. It is a versatile dish that can be enjoyed for breakfast, lunch, or dinner.

History

The origins of Tortilla Española can be traced back to the early 19th century in Spain. It is believed that the dish was created by Spanish farmers as a way to make a filling and nutritious meal using ingredients that were readily available to them. Over the years, Tortilla Española has become a staple in Spanish cuisine and is enjoyed by people of all ages.

Ingredients

6 eggs
0.17 tsp ground garlic
1 medium onion, thinly chopped
a pinch of cumin
a pinch of ground oregano
2 medium-sized potatoes
3 oz (85 g) Spanish sausage or 6 slices bacon, cut into one-inch pieces

How to prepare

Fry the Spanish Sausage (or Bacon slices) over medium heat until it releases much of its fat. Remove and drain the Sausage or Bacon pieces. Remove some of the excess fat from the pan, leaving a thin layer of fat in the frying pan. Lightly sauté the onions and garlic.
Cut the potatoes into small cubes, approximately 0.5 inch on each side. Add the potatoes and cook for about ten minutes, stirring occasionally, until the potatoes have a nice golden color.
Beat eggs with cumin and oregano. If using Spanish Sausage, shred the pieces and remove the skins. Add the Sausage or Bacon to the eggs.
Spread the potatoes to cover the entire bottom of the pan. Pour the egg mixture evenly over the potatoes. Cover and cook over low heat for approximately ten minutes.
Serve in wedges, similar to pizza, for Sunday brunch, garnished with parsley. It also makes a tasty appetizer: cook in a square or rectangular dish and cut into two-inch squares.

Variations

Add bell peppers or tomatoes for extra flavor.
Use chorizo or ham instead of Spanish bacon for a different twist.

Cooking Tips & Tricks

Be sure to cook the potatoes until they are golden brown to ensure that they are cooked through and have a nice texture.

- Use a non-stick frying pan to prevent the tortilla from sticking to the pan.

- Allow the tortilla to cool slightly before cutting into wedges to ensure that it holds its shape.

Serving Suggestions

Tortilla Española can be served hot or cold and is delicious on its own or with a side salad.

Cooking Techniques

Be sure to cook the potatoes until they are golden brown to ensure that they are cooked through.

- Use a lid to cover the pan while cooking the tortilla to ensure that it cooks evenly.

Ingredient Substitutions

Use regular bacon instead of Spanish bacon.

- Use sweet potatoes instead of regular potatoes for a different flavor.

Make Ahead Tips

Tortilla Española can be made ahead of time and stored in the refrigerator for up to 3 days.

Presentation Ideas

Serve Tortilla Española on a platter garnished with fresh parsley for a beautiful presentation.

Pairing Recommendations

Tortilla Española pairs well with a glass of Spanish red wine or a cold beer.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or in a skillet until heated through.

Nutrition Information

Calories per serving

Each serving of Tortilla Española contains approximately 250 calories.

Carbohydrates

Each serving of Tortilla Española contains approximately 20 grams of carbohydrates.

Fats

Each serving of Tortilla Española contains approximately 15 grams of fats.

Proteins

Each serving of Tortilla Española contains approximately 10 grams of proteins.

Vitamins and minerals

Tortilla Española is a good source of vitamin C, vitamin B6, and potassium.

Alergens

Tortilla Española contains eggs and may contain traces of gluten.

Summary

Tortilla Española is a nutritious and delicious dish that is high in carbohydrates, fats, and proteins. It is also a good source of vitamins and minerals.

Summary

Tortilla Española is a classic Spanish dish that is easy to make and full of flavor. Whether enjoyed for breakfast, lunch, or dinner, this dish is sure to be a hit with your family and friends.

How did I get this recipe?

The first time I saw this recipe, I was drawn to it like a moth to a flame. I was visiting my cousin Maria in Spain, and she had invited me over for dinner. As soon as I walked into her kitchen, I was hit with the irresistible aroma of onions, potatoes, and eggs cooking on the stove. Maria was bustling around the kitchen, chopping vegetables and whisking eggs with a practiced hand.

"What are you making?" I asked, my mouth watering at the delicious smells wafting through the air.

"Tortilla Española," Maria replied with a smile. "It's a traditional Spanish dish that's perfect for any meal. I learned how to make it from our grandmother, who learned it from her mother before her."

I watched in awe as Maria expertly flipped the tortilla in the pan, creating a perfectly golden-brown crust on the outside. She then slid it onto a plate and cut it into thick slices, revealing the layers of potatoes and onions nestled inside.

"Would you like to try some?" Maria asked, holding out a plate with a steaming slice of tortilla.

I eagerly accepted the offer and took a bite of the savory dish. The flavors exploded in my mouth, the creamy eggs complementing the earthy potatoes and onions perfectly. I was hooked from the first bite, and I knew I had to learn how to make this dish for myself.

Over the next few days, Maria patiently taught me the ins and outs of making Tortilla Española. She showed me how to slice the potatoes thinly and fry them until they were golden and crispy. She taught me how to sauté the onions until they were soft and translucent, adding a sweet flavor to the dish. And she showed me the proper technique for whisking the eggs and combining them with the cooked potatoes and onions.

As I practiced making Tortilla Española under Maria's watchful eye, I began to understand the importance of patience and attention to detail in cooking. The dish required a delicate touch, from flipping the tortilla just right to ensuring that the eggs were cooked through but still creamy. But with each attempt, I grew more confident in my abilities and my understanding of the recipe.

After several days of practice, Maria declared that I was ready to make Tortilla Española on my own. I gathered the ingredients and set to work, slicing the potatoes with care and sautéing the onions until they were soft and fragrant. I whisked the eggs until they were light and frothy, then combined them with the potatoes and onions in the pan.

As the tortilla cooked, I nervously watched the edges start to set and the center begin to firm up. With a deep breath, I grabbed a plate and flipped the tortilla, praying that it would come out in one piece. To my delight, it slid out of the pan perfectly, revealing a beautiful golden-brown crust on the outside.

I cut the tortilla into thick slices and served it to Maria, who took a bite and smiled in approval. "You've done it," she said. "You've mastered the art of making Tortilla Española."

From that day on, Tortilla Española became a staple in my cooking repertoire. I made it for family gatherings, dinner parties, and just for myself on a quiet night at home. Each time I made the dish, I thought of Maria and our time together in Spain, learning to make this traditional recipe passed down through generations.

And as I shared the recipe with friends and family, I passed on not just the ingredients and techniques, but the love and history that went into every slice of Tortilla Española. It was a dish that brought people together, creating memories and connections that would last a lifetime. And for that, I would be forever grateful to my cousin Maria and the timeless recipe she had shared with me.