Before we proceed to making this simple and delicious dish, let’s clear up a couple of confusing points. Here in Spain, a “tortilla” is like an an omelette. It has nothing to do with thin wraps of unleavened bread. Those are Mexican tortillas.

Secondly, an omelette pure and simple, consisting of nothing more than beaten eggs, is known as a “French omelette” (tortilla francesa). Much more substantial, with chunks of potato, is the meal we are about to prepare – the Spanish omelette, or “tortilla española”.

The texture of a Spanish tortilla is a matter of personal preference. Some people prefer a softer, more custard-like texture, while others prefer a firmer texture. It really depends on how you like your eggs cooked. If you prefer a softer, runnier center, then cook the tortilla for a shorter amount of time on each side and let it sit for a few minutes before serving. (Read the note below on Salmonella.) This will allow the heat to continue cooking the eggs and create a softer center. If you prefer a firmer texture, then cook the tortilla for a longer amount of time on each side and flip it several times during cooking to ensure even cooking.

Regardless of your preference, be sure to cook the tortilla over low heat to prevent the eggs from browning and to avoid overcooking the potatoes.

And, to avoid salmonella when cooking Spanish tortilla?

For the last three decades, Spanish government guidelines have meant that eggs served to the public either have to be pasteurised or, if fresh, cooked through at a temperature of at least 75C. In December 2022, a government decree slightly loosened those rules, stating that fresh eggs should be cooked through at “70C or more for two seconds” or “at a temperature of 63C for 20 seconds”. These temperatures are important: egg white sets at around 62-65C and egg yolk at 65-70C.

Salmonella occurs when fresh eggs are used, the centre of the tortilla does not set (not reached the correct temperature) and the cooked tortilla is left at room temperature for more than two hours before being consumed,

To avoid the risk of salmonella, it’s important to handle and cook eggs properly no matter for what recipe. Here are a few tips for reducing the risk of salmonella when making a Spanish tortilla:

• Use fresh eggs: Make sure the eggs you use are fresh and have not been sitting at room temperature for an extended period of time.
• Cook the eggs thoroughly: Cook the eggs until they are set and the whites and yolks are no longer runny. This will ensure that any bacteria present in the eggs are destroyed.
• Avoid cross-contamination: Wash your hands, utensils, and cutting board before and after handling raw eggs. This will help to avoid cross-contaminating other foods and surfaces with raw egg.
• Store leftovers properly: Store any leftover tortilla in the refrigerator and consume it within two days. Reheat it thoroughly before eating.

By following these tips, you can reduce the risk of salmonella and enjoy your Spanish tortilla with peace of mind.

This filling dish is nothing if not versatile. It is delicious hot from the frying-pan, but can also be kept and eaten cold. A “wedge” of tortilla española makes an ideal snack or starter, and it can be complemented with salad, fish or just about anything.

The tortilla has long been a battleground for differing tastes over another issue: whether or not to cook it with onion.

Here’s a recipe for a traditional Spanish tortilla with onions:

Ingredients:

• 6 medium potatoes, peeled and thinly sliced
• 1 large onion, thinly sliced
• 6 large eggs
• Salt
• Olive oil

Instructions:

1. Add the sliced potatoes and onions to the pan and cook until they are soft and lightly browned, about 15-20 minutes. Stir occasionally.
2. Beat the eggs in a large bowl and season with salt.
3. Add the cooked potatoes and onions to the beaten eggs and mix well.
4. Pour the mixture back into the skillet and cook over low heat until the bottom is set and the top is almost set, about 10-15 minutes.
5. Place a plate over the skillet and carefully flip the tortilla onto the plate.
6. Slide the tortilla back into the skillet to cook the other side for an additional 5-7 minutes.
7. Slide the tortilla onto a plate and serve hot or at room temperature.

Enjoy your Spanish tortilla with onions!

Here’s a recipe for a traditional Spanish tortilla without onions:

Ingredients:

• 6 medium potatoes, peeled and thinly sliced
• 6 large eggs
• Salt
• Olive oil

Instructions:

1. In a large skillet, heat enough olive oil to cover the bottom of the pan over medium heat.
2. Add the sliced potatoes to the pan and cook until they are soft and lightly browned, about 15-20 minutes. Stir occasionally.
3. Beat the eggs in a large bowl and season with salt.
4. Add the cooked potatoes to the beaten eggs and mix well.
5. Pour the mixture back into the skillet and cook over low heat until the bottom is set and the top is almost set, about 10-15 minutes.
6. Place a plate over the skillet and carefully flip the tortilla onto the plate.
7. Slide the tortilla back into the skillet to cook the other side for an additional 5-7 minutes.
8. Slide the tortilla onto a plate and serve hot or at room temperature.

Enjoy your Spanish tortilla without onions!

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