Spanish · main
Tortilla Española
Tortilla Española reads richness 5.1, salinity 3.6 and allium 3.4 on Palate's 0–10 flavor X-ray — a Spanish main, about 50 min. Measured from the recipe itself: ingredients and technique.
The flavor X-ray — six axes, 0–10
- Umami & Savory — 3.9 / 10
- Sweet & Fruity — 2.4 / 10
- Sour & Bright — 0.9 / 10
- Bitter & Earthy — 3.7 / 10
- Rich & Fat — 5.5 / 10
- Aromatic & Spice — 3.6 / 10
The measured notes (of 18)
Richness 5.1 · Salinity 3.6 · Allium 3.4 · Earthy 3.4 · Umami 2.6 · Herbaceous 2.5 · Bitterness 1.9 · Fruity 1.9 · Sweetness 1.7 · Nutty 1.3 · Sourness 0.7 · Citrus 0.6 · Floral 0.6
What's in it (5)
- 1 1/2 lbs waxy potatoes, peeled and thinly sliced
- 1 large white onion, thinly sliced
- 6 eggs
- 1 1/2 cups extra-virgin olive oil
- 1 tsp salt
Time & effort: about 50 min (20 min active) · effort: easy
Nutrition (per 100 g, engine-estimated): 270.4 kcal, 3.4 g protein, 2.6 g fat, 59.8 g carbs
Dietary: Vegetarian · Contains egg — engine-derived; double-check anything allergy-critical.
How it's cooked (3 steps)
- Slowly confit sliced potatoes and onion in generous olive oil until perfectly tender but not browned, then drain and mix into beaten eggs with salt.
- Return to a smaller pan and cook gently until just set on the bottom, then flip onto a plate and slide back into the pan to finish cooking the other side.
- The center should remain slightly creamy; serve warm or at room temperature.
Dishes with a similar flavor shape
- Ajiaco Santafereño — Colombian
- Creamy Wild Mushroom Soup — American
- Krupnik (Barley Soup) — Polish
- Skillet Chicken Marsala — Italian-American
- Waterzooi op Gentse Wijze (Ghent Chicken Waterzooi) — Belgian
Keep reading: what richness, salinity, allium mean in the flavor lexicon · the world's cuisines, by flavor.
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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.