“Tortilla de Patatas” Spanish Potato Omelet is the most common gastronomic specialty found throughout Spain. While there are numerous regional variations, the most common version is the one made with eggs, potatoes and onion.  Tortilla may be eaten hot or cold and is commonly served as a Pintxo or a Tapa.  (More about Pintxos and Tapas) .  This traditional Spanish recipe is quick and easy to make at home, and, it’s a guaranteed crowd pleaser!

Ingredients for Tortilla de Patatas / Spanish Potato Omelet recipe Makes 16 tapa servings

• 2 lbs/ 1 kg potatoes
• 6 tbsp olive oil
• 2 tbsp chopped onion
• 6 eggs
• 1/2 tsp salt

METHOD for Tortilla de Patatas / Spanish Potato Omelet recipe

Peel the potatoes and either slice them thinly or cut into dice.

Heat some oil in a non-stick frying pan and cook the potatoes slowly until fork tender, about 30 minutes, adding the chopped onions towards the end. The potatoes should not brown.

Beat the eggs in a bowl with the salt. Place a plate over the potatoes and tip out the excess oil. Combine the potatoes and onions with the beaten eggs.

Add some oil to the frying pan and pour in the mixture of eggs, potatoes and onions. Cook the omelet on a medium heat until set on one side. Shake the pan to keep it loosened on the bottom.

Place a plate on top of the pan. Hold it tightly and reverse the pan, so the tortilla turns out on the plate. If necessary, add additional oil to the pan.

Slide the tortilla back into the pan to cook on the reverse side. When the omelet has set, slide it out onto a serving plate.

Tastes great served with ‘Pan Con Tomate’ literally bread with tomato.  A tasty, and easy, accompaniment: After toasting the bread, rub a peeled garlic clove over the toast, usually half a clove is good for one slice of toast. Then, drizzle olive oil over the bread.  After the garlic and olive oil,  firmly rub half a tomato over the toast, making sure to squeeze out all the seeds, juice and pulp.

Learn to cook Spanish Omelet and similar typical Spanish dishes on our Cookery Tour in Northern Spain.  A fantastic private tour providing an insight into Spanish Food and Drink with some interesting visits to artisan producers and medieval villages, cooking lessons, authentic lunches, gourmet tastings and a guided tour of probably the best market in the World – La Boqueria, Barcelona.

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This very popular Cannelloni dish appears all year round in Spain but “Canelones”, as they are called in Castellano Spanish, may well appear as a starter on special occasions, like Christmas Eve, when they may boast a more luxurious filling of prawns or lobster.   Not to be confused with the Italian Cannelloni which is made with minced meat, and resembles a bolognese sauce,  Spanish Canelones are most frequently enjoyed as the star dish on Boxing Day in Catalonia when they are normally stuffed with the roasted meat leftovers from the previous day.

Here’s a traditional recipe, for an all-round dish,  Spanish Canelones:

Ingredients for traditional Spanish Canelones recipe:

• Approx. 20 squares of cannelloni pasta
• 2 tablespoons salted butter
• ¼ lb ground veal
• ½ lb ground pork
• 3 oz. Jamon Serrano or prosciutto, finely chopped
• 1 cup whole milk
• 1 tablespoon flour
• ½ cup grated parmesan cheese plus ¼ cup for topping
• ½ oz. black truffle, very finely chopped
• Pinch of salt
• Dash of pepper
• Pinch of nutmeg
• 1 egg, beaten

Béchamel sauce ingredients:

• 4 cups of milk
• 5 tablespoons butter
• 4 tablespoons flour
• ½ tsp. nutmeg
• 2 tsp. kosher salt

Method for traditional Spanish Canelones recipe:

Preheat the oven to 350 degrees.

Bring a large pot of water to the boil.  Add salt , and one by one add the pasta to the water, cooking until al dente, about 12-14 minutes. Drain the water, and move the pasta to a cheese cloth to cool off. Set aside.

In a large pan, heat the butter on a high flame until it melts and becomes foamy. Add the veal and pork and cook on high until it is completely browned. Add the jamon, cooking until it softens. Drain the fat from the pan. Add the milk, flour and parmesan, combine well. Add the truffles, salt, pepper, nutmeg, combine and bring to a simmer. Cook for 10-12 minutes, stirring often. Take the pan off the heat, and let it cool. Stir in the egg.

Once the meat is cool enough to handle, evenly divide the mixture between the pasta. Put the mixture at one end, and roll the pasta up. (If you are using the pasta tubes, simply stuff them with the mixture.) Place the rolls in a 9 inch square baking dish, in a single layer. Cover with the Béchamel sauce (method below), and top with the remaining parmesan cheese. Bake for 25 minutes, until bubbling and the cheese is crispy and golden brown.

Béchamel sauce method for traditional Spanish Canelones recipe:

• Heat the milk in a medium pan until almost boiling, being careful not to scorch the bottom.
• Melt the butter in another medium saucepan.
• Add the flour slowly, stirring out any lumps, until it is smooth.
• Cook until it is a light golden color, about 5-6 minutes.
• Add the hot milk to the butter pan, very slowly, rapidly whisking until smooth.
• Add the salt pepper and nutmeg, continuing to whisk until it comes to a boil. Remove from the heat.

Serve with fresh crusty bread.  Note that this pasta is also quite versatile with it’s filling, spinach and ricotta cheese being another favourite combination seen worldwide.

If you would like to learn how to cook traditional and authentic Spanish recipes with a professional Spanish chef, our private Cooking Tour in Northern Spain will introduce you to the best of Spanish cuisine as well as a range of culinary delights such as Michelin starred dining, exquisite wine tastings and authentic gourmet tapas tours.