It turns out, Spaniards are pretty passionate about their potato omelette, la tortilla de patatas.
According to data from Just Eat and Gastrometro, the national verdict is in: most folks want it with onion and a little on the gooey side.
Roughly 71% of the country say yes to onions in their tortilla, while 27% are firmly in the no-onion camp. There’s even a small but bold 2% who get creative, tossing in bits of chorizo or cheese. As for the very few who don’t like potato omelette at all, well, they barely exist. Just 0.05% of Spaniards say no thanks to this classic dish.
When it comes to how it’s cooked, the nation is split. About 56% like it a bit runny in the middle (what some would call dangerously undercooked, others call “perfect”), while 44% prefer theirs cooked through and firm.
Some places take their tortilla obsession to the next level. In Ávila, Cantabria, Madrid, Pontevedra, and Valladolid, it’s the top traditional dish ordered for home delivery.
There’s even a dedicated day for this yummy dish: 9th March is officially Potato Omelette Day. So, whether you’re team onion, team no-onion, or team “throw in some chorizo and call it a day”, there’s room for all tastes in the great Spanish tortilla debate.
To serve 4, you will need:
- 4 medium-sized potatoes
- 4 to 5 eggs
- 1 medium onion
- 250 ml olive oil
- Salt to taste
Start by peeling, washing, and drying the potatoes. Slice them thinly and place them in a deep frying pan with the olive oil over a medium heat. Let them cook gently so they soften rather than crisp. Add the finely chopped onion to the pan and continue cooking slowly, stirring from time to time. Use a slotted spoon if you can, as it helps to gently stir and break up the potatoes and onion without mashing them.
After around 10 minutes, once everything is soft and lightly golden, carefully drain off the oil. In a mixing bowl, beat the eggs with a pinch of salt. Then add the cooked potatoes and onion to the eggs and mix gently.
Return the frying pan to the heat with a little of the drained oil. Pour in the egg mixture and cook over a low heat with a lid on the pan. Let it cook for about 5 to 10 minutes, until the bottom is firm and golden.
To cook the other side, place a plate or lid over the pan, flip the tortilla carefully, then slide it back into the pan. Cook it slowly on the other side until golden and cooked through.
Once done, place it on a round plate or serving dish. It can be enjoyed hot or cold.
