If there’s one question that can start a surprisingly passionate discussion in Spain, it’s whether a proper tortilla de patatas should contain onions.
Con cebolla o sin cebolla?
With onions or without?
Some Spaniards wouldn’t dream of adding them. Others insist that a tortilla simply isn’t complete without that lovely sweetness from slowly cooked onions.
Well, in our house, the answer is easy.
We make ours with onions. Always.
Tortilla de patatas is one of those wonderful Spanish dishes that you’ll find almost everywhere. In a little village bar, displayed on a counter beside the tapas, tucked inside a crusty baguette for lunch, or served at home with a simple green salad.
And despite having only a handful of ingredients, a really good tortilla is something special.
The Secret Is in the Potatoes
The potatoes aren’t fried until crispy. Instead, they’re cooked gently in plenty of olive oil until beautifully soft, along with the onions.
Once drained, they’re folded into beaten eggs and cooked until the tortilla is golden on the outside and tender inside.
Then comes the slightly exciting part: turning the entire tortilla over with a plate!
It might seem a little daunting the first time, but once you’ve done it a few times, it becomes second nature.
How We Enjoy Tortilla in Spain
I love how versatile this dish is.
Serve it warm for dinner with a fresh salad, cut it into little squares for a tapas evening, or enjoy a slice at room temperature for lunch.
It’s also wonderful tucked into fresh bread, just as you’ll find in so many Spanish cafés.
And the best part? You probably already have most of the ingredients in your kitchen.
Now, whether you decide to add onions is entirely up to you.
But if you’re asking me, I know which version I’ll be making.
Spanish Tortilla de Patatas
Ingredients
- 3 –4 medium – waxy potatoes such as Monalisa or Charlotte, peeled
- 1 medium – onion
- 8 – eggs
- 400 ml about 1⅔ cups – olive oil
- A pinch – salt
Method
- Cut the potatoes into thin slices, approximately 3 mm (⅛ inch) thick. Slice the onion into half-moons.
- Heat the olive oil in a frying pan and add the potatoes. They should be almost submerged in the oil. Add the onion and cook gently over medium heat for 15–20 minutes. The potatoes should become tender without browning.
- Meanwhile, beat the eggs in a large bowl with a pinch of salt.
- Drain the potatoes and onions in a colander, reserving a few tablespoons of the olive oil. Gently fold the warm potatoes and onions into the beaten eggs and leave the mixture to rest for 5 minutes.
- Heat 2 tablespoons of the reserved olive oil in the frying pan and pour in the potato and egg mixture. Cook over medium heat for 4–5 minutes, until the bottom is golden and the top is still slightly wet.
- Place a large plate over the frying pan and carefully turn the pan upside down in one movement. Slide the tortilla back into the pan and cook for another 3–4 minutes on the other side.
- Leave the tortilla to rest for 5 minutes before slicing.
