Boqueria's Tortilla Espanola
Boqueria's Tortilla Española is a masterful take on the classic Spanish omelette, combining tender russet potatoes, sweet yellow onions, and rich extra virgin olive oil for a dish that's both simple and satisfying. This traditional recipe features thinly sliced potatoes and onions gently simmered in olive oil, then folded into a fluffy egg mixture and cooked to golden perfection. The result is a perfectly balanced, tender-yet-hearty tortilla that’s as versatile as it is delicious—ideal for breakfast, tapas, or a light dinner. With minimal ingredients and straightforward techniques, this gluten-free Spanish favorite is perfect for entertaining or savoring any time of day. Serve warm or at room temperature, and let every wedge transport you straight to the heart of Spain!
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Ingredients
- 4 large Russet potatoes
- 1 large Yellow onion
- 1.5 cups Extra virgin olive oil
- 8 large Eggs
- 1 teaspoon Salt
- 0.5 teaspoon Freshly ground black pepper
Directions
Step 1
Peel the potatoes and slice them into thin, even rounds about 1/8-inch thick. Similarly, peel and thinly slice the onion.
Step 2
In a large, deep skillet or saucepan, heat the olive oil over medium heat. Add the sliced potatoes and onions, making sure they're fully submerged in the oil. Cook gently for 15-20 minutes, stirring occasionally, until the potatoes are tender but not browned. Use a slotted spoon to carefully transfer the potatoes and onions to a large bowl, allowing excess oil to drain back into the skillet.
Step 3
In a separate mixing bowl, beat the eggs with the salt and pepper until well combined. Gently fold the cooked potatoes and onions into the beaten eggs, ensuring everything is evenly coated. Let the mixture sit for 5 minutes.
Step 4
Heat 2 tablespoons of the reserved olive oil in a nonstick skillet (8-10 inches) over medium heat. Pour the egg, potato, and onion mixture into the skillet, spreading it out evenly. Cook for 6-8 minutes, shaking the skillet occasionally to prevent sticking. The bottom should be set but not browned.
Step 5
Carefully place a large, flat plate over the skillet and invert the tortilla onto the plate. Add another tablespoon of olive oil to the skillet, then slide the tortilla back into the pan, uncooked side down. Cook for an additional 6-7 minutes, until the tortilla is fully set and cooked through.
Step 6
Allow the tortilla to cool slightly before sliding it onto a serving plate. Serve warm or at room temperature, sliced into wedges.
Nutrition Facts
| Serving size | (2117.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4684.8 |
| Total Fat 374.2g | 0% |
| Saturated Fat 60.6g | 0% |
| Cholesterol 1488mg | 0% |
| Sodium 3099.9mg | 0% |
| Total Carbohydrate 281.4g | 0% |
| Dietary Fiber 23.7g | 0% |
| Total Sugars 21.7g | |
| Protein 86.7g | 0% |
| Vitamin D 328IU | 0% |
| Calcium 441.5mg | 0% |
| Iron 21.4mg | 0% |
| Potassium 7506.7mg | 0% |
Source of Calories