No ImageSpanish Tortilla

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  1. Ray Muniz

    My parents made these all the time and we in turn make them for our children and grandchildren. My father, who came here from Spain, added chorizos to his. I’ve often added German sausage, Italian sausage and virtually any left over meat in the fridge. You may also try your favorite cheese as a topper.

  2. Camille

    My French mother in law makes this same dish and it is superb! All this time I thought this was a Gaelic treat, now, I know the truth!

  3. Carina Lujambio

    I was raised in Uruguay SA until I was 11. One of my favorite dishes we ate regularly was tortilla. It was a great family favorite. It was prepared in a frying pan with eggs, potatos, salame and bell peppers.
    My question is about the pronouncation of the word. I was told it was torti-ja. Although it was spelled tortilla. My boyfriend is from spain and he says its tortilla. (like the mexican flat bread) I told him the correct way to say it is with the j sound. I know there is no J sound in spanish but that is how we have learned to call it.
    any advise?


    Hi Carina, I don’t know about Uruguay, but in Arjentina, they pronounce “yo” as “jo”, so perhaps it’s just the dialect where you are from. ~Elise

  4. Edwardcj

    I studied in Valencia and lived with 3 buddies in an apartment with a landlady and cook/maid named Emerenciana. Tortilla to us was much like paella – there was a standard recipe, but optional ingredients sometimes. Emerin used whatever she had on hand, although the basic resipe was “sacred”. Once, when we were headed for the beach, she made a tortilla with potatoes, onion, chorizo and red bell peppers. She sliced open a large round loaf of crusty bread, hollowed it out, brushed the inside with olive oil (lots!! She put olive oil on everything), place the tortilla inside, wrapped it in a towel, placed it in a box with a weight on top. She added some jamon serrano (ham) to the box, and a chunk of cheese. The loaf compressed a bit, like a panini, but was that lunch speccial! We sliced into wedges and ate it with the ham and cheese and a local wine. It’s been years, and I have since married and lived in Italy (fritatta), but the family still loves this Spanish tortilla and frequently make into the loaf and serve in wedges. We’re doing it tomorrow for Superbowl Sunday!

  5. Anna Sánchez

    I’m from Spain, and as every spanish says “my mother does the best tortilla de patatas of the world”
    In my house we use to cook the tortilla with diced zucchini (calabacín)and onion. We only use one big onion, regardless of the number of guests.
    The onion is slug, so it’s more tender. the variety is called Figueres onion.

    fistable we fry the potatos (not too much oil),
    we take them off the pan
    we chop the onions and the zucchini and we poach it in the same oil.
    then we put all toghether (vegs and potatoes).
    the last thing is beat the eggs (one or one and a half per person)with a bit of salt, put them in the hot pan and stir a bit. Leave to set, flip with a plate and wait a few minutes (2-5 minutes).

    To tell you the truth I can’t give you an exacly formula, the only thing that you must consider is that the vegetables must be covered by the egg.
    As someone has comment you can use the vegetables or ingredients you prefer, but you must keep the egg and the potatoes!!

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