Spanish · Main course · SAMPLE RECIPE
Tortilla española · potato & onion omelet
Soft potatoes and sweet onion held together by golden egg. Cut into wedges for a meal or small squares for a shared plate.
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A NOTE FROM THE KITCHEN
Soft potatoes, a gently set center.
This onion-containing home version finishes in the oven, avoiding the plate-and-pan flip used in many traditional preparations. Use a 9-inch ovenproof nonstick skillet. The result is fully set but still tender.
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Tortilla española · potato & onion omelet
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BEHIND THE DISH · Spain
Tortilla española · potato & onion omeletBeyond the plate.
Potato, egg, and onion become a substantial round omelet. Tortilla española can be the center of a meal or one part of a shared spread.
ORIGINS & EVOLUTION
A potato tortilla.
Spain’s tortilla is an egg-and-potato preparation, distinct from the flatbreads that share its name elsewhere. Versions vary, including whether onion joins the potatoes.
CULTURAL CONTEXT
A familiar tapas portion.
Spain’s tourism guide lists tortilla among popular tapas and describes the pincho de tortilla: a portion of the omelet served as a small plate.
AT THE TABLE
Our oven finish.
We use onion and finish the omelet in an ovenproof skillet to avoid flipping a hot pan. Gentle cooking softens the potatoes first; the eggs then hold the slices together in a tender, fully set center.
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