Spanish Tortilla with Ensalada Mixta
Spanish Tortilla with Ensalada Mixta
The classic thick Spanish potato omelette — silky eggs, soft potato slices, and sweet onion — paired with a simple mixed salad. The ultimate relaxed Friday dinner.
Servings: 3 | Prep: 15 min | Cook: 30 min | Calories: 450 per serving
Ingredients
Tortilla
- 500g potatoes, peeled and sliced thin (2-3mm)
- 1 medium onion, halved and thinly sliced
- 6 eggs
- 150ml olive oil (for confit-frying, most gets drained)
- Salt to taste
Ensalada Mixta
- 1 head romaine lettuce, chopped
- 2 medium tomatoes, cut into wedges
- ½ cucumber, sliced
- 3 spring onions, sliced
- Handful of olives
- 2 tbsp olive oil
- 1 tbsp sherry vinegar or red wine vinegar
- Salt and pepper
Instructions
Confit the potatoes: Heat olive oil in a 24-26cm non-stick skillet over medium-low heat. Add potato slices and onion. Cook gently for 15-18 minutes, stirring occasionally, until potatoes are completely tender but NOT browned. They should be soft enough to break with a wooden spoon. Season with salt.
Drain: Place a colander over a bowl. Drain the potatoes and onion, reserving the olive oil (it’s now infused and great for cooking). Let potatoes cool for a couple of minutes.
Mix the eggs: Beat eggs in a large bowl with a good pinch of salt. Gently fold in the warm potatoes and onion. Let the mixture sit for 5 minutes so the potatoes absorb some egg.
Cook side one: Heat 1 tbsp of the reserved oil in the same skillet over medium heat. Pour in the egg-potato mixture, spreading it evenly. Cook for 5-6 minutes, gently shaking the pan occasionally. The edges should set but the center should still be slightly wet.
Flip the tortilla: Place a large flat plate over the skillet. In one confident motion, flip the skillet so the tortilla lands on the plate. Slide it back into the pan, uncooked side down. Cook for another 3-4 minutes until just set. The center should still be slightly custardy (not dry).
Make the salad: While the tortilla cooks, combine lettuce, tomatoes, cucumber, spring onions, and olives in a bowl. Dress with olive oil, vinegar, salt, and pepper.
Serve: Slide the tortilla onto a cutting board. Let it rest 2-3 minutes, then cut into wedges. Serve warm or at room temperature with the ensalada mixta alongside.
Notes
- The flip: This is the scariest part! Use a plate wider than your skillet, press firmly, and commit to the motion. If you’re nervous, you can finish it under the grill instead.
- Doneness: Spanish tortilla should be custardy in the middle, not dry. It continues to cook after you take it off heat.
- Temperature: Equally good warm, room temperature, or cold the next day. Classic tapa style is room temperature.
- Variations: Add thinly sliced red pepper or a handful of peas. Some people add a splash of cream to the eggs for extra richness.
- Leftover tortilla: Makes an excellent sandwich (bocadillo de tortilla) on crusty bread the next day.
Equipment Used
- 24-26cm non-stick skillet
- Large flat plate (for flipping)
- Colander
- Large mixing bowl
Nutrition (per serving)
| Nutrient | Amount |
|---|---|
| Protein | 18g |
| Carbs | 38g |
| Fat | 28g |
| Fiber | 5g |