Timeless kalabasa tortilla

Photos by Mikey Yabut

In Spain, there’s one dish that embodies comfort, community, and culinary tradition all at once—the tortilla española, or Spanish tortilla. Not to be confused with the flatbread used in Mexican cuisine, this “tortilla” is an egg-and-potato masterpiece that has been the heart of Spanish home cooking for centuries.

Golden, hearty, and beautifully simple, the Spanish tortilla is a dish that turns everyday ingredients into something truly unforgettable. Adapted in the Philippines, the local equivalent is called “torta,” which comes in the form of tortang talong, a beloved everyday dish, and perhaps with origins in the torta patata.

A dish rooted in tradition

The Spanish tortilla dates back to the early 19th century, when it was first mentioned as a humble yet satisfying meal made from eggs and potatoes—two ingredients that were inexpensive and readily available. Legend has it that during the Carlist Wars, a general’s hungry troops were fed a simple omelet of eggs, potatoes, and onions, inspiring what would become a national staple.

Since then, it’s become a symbol of Spanish identity—served in tapas bars, family kitchens, and even picnics. Every region, and sometimes every household, has its own version, each one claiming to be the most authentic.

At first glance, the tortilla española looks like a thick omelet or crustless quiche. But what sets it apart is its texture—soft and custardy inside, with a slightly crisp, golden exterior. The ingredients are minimal but require patience and good technique:

Potatoes: Usually waxy and sliced thin, fried gently in olive oil until tender

Onions: Optional but beloved by many (thus the great Spanish debate: with onions or without?)

Eggs: Beaten and mixed with the cooked potatoes and onions

Olive oil and salt: The essential backbone of Mediterranean flavor

The mixture is slowly cooked in a small, round pan and then flipped—a nerve-wracking but essential step—to cook both sides evenly.

A taste of everyday Spain in the Philippines

I have recreated this dish to suit the Philippines. Kalabasa, abundant in all seasons, is packed with vitamins and minerals and is generally more affordable compared to potatoes. This tortilla is made with kalabasa, potatoes, and onions. I’ve created this dish in designer kitchens and covered courts, and each time the results are consistently delicious.