Tortilla Española, also known as Spanish omelet, is a classic dish that is beloved throughout Spain. This hearty and satisfying dish is made with simple ingredients: eggs, potatoes, onions, olive oil, and salt. The result is a thick, golden omelet that is crispy on the outside and tender on the inside.

The origins of Tortilla Española can be traced back to the early 19th century, where it was created as a nutritious and affordable meal for the working class. Over time, it has become a staple in Spanish cuisine, enjoyed by people of all ages and backgrounds.

To make Tortilla Española, start by slowly cooking thinly sliced potatoes and onions in olive oil until they are soft and slightly caramelized. In a separate bowl, beat the eggs and season with salt. Once the potatoes and onions are cooked, drain them and mix them with the beaten eggs. Pour the mixture back into the pan and cook over low heat until the eggs are set and the bottom is golden brown. Carefully flip the omelet to cook the other side until it is fully cooked through.

There are many ways to customize Tortilla Española to suit your taste. You can add ingredients like bell peppers, chorizo, or spinach for extra flavor and texture. Some variations also include cheese or herbs like parsley or chives.

In Spain, Tortilla Española is typically served as a tapa, or small appetizer, often accompanied by a slice of crusty bread. It can also be enjoyed as a main course, served with a side salad or vegetables. The omelet is delicious both warm and at room temperature, making it a versatile dish for any occasion.

While Tortilla Española is a delicious and satisfying meal, it is important to be mindful of the portion sizes and the amount of oil used in cooking. The dish is relatively high in calories due to the eggs and potatoes, so it is best enjoyed in moderation as part of a balanced diet. For a lighter version, you can reduce the amount of oil used or bake the omelet instead of frying it.