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Tortilla Española

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description Tortilla Española Overview

Tortilla Española, or the Spanish omelette, is a traditional dish from Spain consisting of a thick, round egg and potato omelette. The preparation involves slowly frying thinly sliced potatoes and onions in olive oil, then combining them with beaten eggs and cooking the mixture in a skillet until set. It is often served at room temperature as a tapa or inside a crusty bread roll as a sandwich. Due to its simple, accessible ingredients, it is a staple in Spanish households and bars across the country.

help Tortilla Española FAQ

Does an authentic Tortilla Española contain onions?

Potatoes and eggs are essential, but onion is a famous point of disagreement in Spain. A tortilla con cebolla includes onion, while a tortilla sin cebolla deliberately leaves it out.

How is Tortilla Española different from a Mexican tortilla?

The Spanish dish is a thick omelette made with eggs and potatoes, often served in wedges or as a tapa. Mexican tortillas are thin flatbreads made from corn or wheat and are used for foods such as tacos.

Should the middle of a Spanish tortilla be runny?

Many Spanish cooks prefer the center slightly soft or jugosa rather than completely firm. Because it contains lightly cooked egg, people serving vulnerable diners may choose to cook it through.

How do cooks flip a thick Tortilla Española without breaking it?

A flat plate is placed over the frying pan, and the pan is inverted so the tortilla lands on the plate. It is then slid back into the pan to cook the second side.

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