In the United States, Spanish tortilla is a rather unfamiliar dish, but in Spain, homemade tortilla de patata is a classic. Typically served hot or cold for lunch, dinner, snacks, or tapas, the dish strikes an ideal balance of ingredients and flavor. Eggs provide a light and fluffy texture and serve as the perfect base for wonderfully flavored onions and potatoes.
Here in the States, however, we have yet to achieve this magnificence. On the rare occasion that I find Spanish omelets in American restaurants, I’m usually left disappointed and unsatisfied. In order to satisfy my desire for the tortilla Española, I tried my best to recreate the delectable meal at home.
Ultimately, I was delighted with the outcome of my culinary experimentation. Spaniards typically serve the dish on its own or as a sandwich filling, nestled between two pieces of bread. I, however, decided to forgo tradition in this moment and smothered a healthy serving of creamy sriracha sauce on my final product. The sauce is made with Greek yogurt to provide an illusion of health, but classic mayonnaise would work just fine as well. I also recommend serving Spanish tortilla with a hearty glass of sangria, in the name of cultural tradition!
Tortilla Española also works beautifully for leftovers. For once, I refrained from eating all of my food at once (saving myself from the usual one- to two-hour food coma), so I was able to bring leftovers of tortilla Española to work with me the following day for an exciting lunch that broke up the monotony of my summer internship.
I hope you enjoy this wonderful dish as much as I do!
1-2 medium russet potatoes, thinly sliced (approximately 1/8-inch thick)
1 medium onion, chopped finely
For the tortilla:
For the creamy sriracha sauce: