Tortilla Española

  Tortilla Espanola

Tortilla Española is an EASY, classic, and cost-effective Spanish staple that is popular at parties and the perfect snack on the go. I grew up eating Tortilla Española made by my abuela, but I became truly obsessed when I studied abroad in Madrid with my cousin, Jenny. The university where we lived and studied served fantastic Tortilla Española served between buttered loaves. I would try and sneak extra to take back to our dorms it was just that delicious. The tortilla was filling and dense, layered with soft thin potatoes held together with the egg, flavored with olive oil.

     Tortilla Ingredients       Potatoes for Tortilla

     Dice onions       Sliced and Diced

Until recently, I actually thought Tortilla Española was something everyone ate all the time. At FIU in my first master’s culinary class the chef prepared a Tortilla Española and no one else knew what it was except for me! I found this shocking especially in South Florida- where Hispanic culture reigns supreme and Cuban food is everywhere. Now I should back up here- while tortilla Española is- as its name states- a Spanish dish- Cubans also eat tortilla and serve it up regularly at family gatherings or parties (at least my abuela did!).

Cook Potatoes and Onions Add potatoes to eggs Egg and Potato mixture

This was one of the first recipes my abuela and I made together, and I love to make the tortilla time and time again. I should mention that tortillas are often thicker, but I made this in a larger, flatter pan which explains the shape. My favorite way to eat tortilla Española is sliced up served in a sandwich (pan con tortilla), but it tastes great on its own served in small cubes or wedges.

            Finished Tortilla

Tortilla Española

½ cup olive oil

1 medium yellow onion, diced

1tsp of salt or more to taste

6 medium yellow potatoes, peeled, halved, and sliced thinly

5 eggs beaten

Heat the olive oil on low. Add the onions and potatoes; the idea here is for the onions and potatoes to ‘poach’ in olive oil. They should not brown or get crispy, rather softened and translucent. Therefore do not allow the oil to get extremely hot before adding the potatoes and onions. Gently turn the mixture every so often so everything cooks evenly. Cook around 20 minutes.

Pour out and reserve the excess oil from the potatoes and onions. Allow the potatoes and onions to cool before adding to the eggs. OR you can beat the eggs and temper them by slowly adding the potato and onion mixture to prevent the eggs from cooking instantly

In the same pan, pour back some of the reserved olive oil to coat and pour in the egg mix. Cook uncovered for 2-3 minutes on low. Cover for 10 minutes and cook (until the top looks cooked to the edges). Now place a plate on top of the pan and invert the tortilla. Put the tortilla back in the pan uncooked side down. Cook for 3-5 more minutes- or until firm. Slide onto plate. Serve the tortilla hot or room temperature with chopped tomatoes, bread and butter, sliced ham, or chorizo. You can also use one less potato and replace it with a chopped or crumbled link of chorizo!

            Sliced up

*If you are having difficulty with flipping the tortilla, you can also bake it in the oven once halfway through at 350 for 10 minutes or until firm. Place a plate on top and invert the tortilla.


Cuban Croquetas

Croqueta FillingPlated Croquetas

Croquetas are the ultimate Cuban comfort food, the best meal on the run, but the treat you rarely make at home. In Miami, croquetas are everywhere, perfectly browned, and crispy delicious. They are a must-have at any family party, or with your afternoon cafecito or a cold Iron Beer. You can see locals toting small white paper bags speckled with oil stains and a colada in the other hand. Although they are ubiquitous, I haven’t had a homemade croqueta in years. The fresh filling makes all the difference in this Cuban specialty.

 Ground HamAdd Ham to Onion and Butter Thicken with flour

Milk + Ham Mixture Add Milk Slowly Croqueta Filling

This croqueta recipe is dear and special to me because it is my abuela’s. She was a fabulous cook and could whip up an entire Cuban feast at a moment’s notice. I was lucky enough to take cooking lessons from her and learn traditional Cuban recipes. I would go over to her house on the weekends, and we would cook a spread of the very best Cuban dishes, writing each recipe down one by one. One of the classics she taught me was how to make croquetas. My favorites are croquetas de jamón or croquetas de pollo (ham or chicken croquettes), but I know some diehard bacalao lovers out there, it’s just not for me.

          Almost done!     Ready to Cook or Store

                 Up Close Croquetas

My abuela perfected this recipe after many years, and she always insisted it was perfect, and it really really is. The bubbling butter bronzed the onions and made the basis of the creamy ham filling The rich, hot, filling tastes so decadent you’ll want to spread it on crackers or warm bread and just stop right there and enjoy. The ingredients are so simple; and the aroma of frying croquetas is familiar and inviting. When I close my eyes and smell the cooking, I am taken back to those afternoons with my abuela, and I am grateful for the memories and the knowledge she passed on to me.


 Croquetas de Jamon

1 stick butter

1 medium roughly chopped onion

2 cups cooked chicken or ham

4 heaping tablespoons of flour (Abuela said FULL, FULL, FULL tablespoons!)

2 cups whole milk Pepper to taste (Abuela said do NOT add salt)

½ tsp Sazón Completa (ONLY add to chicken or fish, DO NOT ADD to ham croquetas)

For the breading:

2-3 eggs, beaten with a splash of milk

1 cup flour (not an exact measurement)

2 cup bread crumbs (not an exact measurement, you may need more breadcrumbs, i did)

Grind meat finely in a food processor, set aside. Grind onion till it is granizado, and looks like chipped ice in the food processor. Melt 1 stick of butter in pot. Add onion and cook until golden. Add ham (or chicken or fish) and mix well with onion and butter. Now slowly add the 4 heaping tablespoons mixing well after each addition of the flour tablespoons. The mixture will form essentially a doughy ham ball. Allow this mixture to brown a little in the pan. Slowly add the milk, mixing well after each pour. Add pepper to taste.

 Keep on mixing until you can see the bottom of the pan (scrape the bottom and see if the mixture separates so you can see the bottom momentarily as in the picture above). Spread mixture in a large dish thinly spread so it can cool. Ideally you should let this cool on the countertop before placing it in the refrigerator till cold and firmed up enough to shape and handle. In 3 separate bowls put (in this order) flour, beaten eggs, and the bread crumbs. Take a big spoonful of the mixture, and each spoonful will be one croqueta. Makes 20 medium or 30 smaller croquetas.You need to shape it a little bit. Then dip in flour-> egg-> bread crumbs.

          Add Croquetas to Hot oil     Browned Croquetas

Place in dish to cook later (or you can cook immediately, the nice thing is they store well in the fridge). When ready to eat, cook the croquetas 5-7 at a time in 2-3 inches of oil in a pan. Wait until the oil is HOT on around 5-7 temperature on the burner. Cook until golden. Drain on paper towels. Eat on crackers with a squeeze of lime. Try croquetas smashed in a sandwich called a croquet preparada or smashed in a breakfast sandwich. Buen provecho!