What Size Frying Pan Should I Use For The Spanish Tortilla? | Ask Nigella.com (2024)

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What Size Frying Pan Should I Use For The Spanish Tortilla? | Ask Nigella.com? ›

Our answer

But here are a few tips: Use the smallest pan you can, one that will just accommodate the size of the tortilla—I like a 9- to 10-inch pan— and, if you can, work over a gas burner. You want the flame to lick up the sides of the pan, which is essential for forming the sides of the tortilla and preventing broken edges.

Our answer

The frying pan usually used by Nigella is made by Alessi and it is the Mami Black frying pan - code no. SG110/30 B. It is often available through Amazon but at time of writing it is out of stock in the UK.

If you don't have a comal at home, you can use a grill, cast iron plate, or nonstick pan to make tortillas. These cookwares will still evenly heat the tortillas to help them come out perfectly.

A note on the skillet: Traditionally, this would all be done in a carbon steel skillet, and, if you have one that's well seasoned, you certainly can use it here for both the frying and the omelette-cooking steps. If not, a nonstick skillet is your best option.

For a small frying pan we would suggest using a 20-23cm (8-9-inch) frying pan. It needs to have deep sides and also to have a handle that can potentially take the heat from the grill. A skillet would also be a good option. Anything larger than 23 cm could be used but the omelette will be on the skinny side.

Pour about 1/2” inch oil into the skillet and turn the stove on to medium or medium-high heat. Make sure the oil is hot enough (350 to 365 degrees) before adding a tortilla. If the oil is too cool, the tortillas will soak up too much oil.

A comal is a smooth, flat griddle typically used in Mexico, Central America, and parts of South America, to cook tortillas and arepas, toast spices and nuts, sear meat, and generally prepare food. Similar cookware is called a budare in South America.

As the dough is soft it will stick to the pan which will allow you enough time to peel off the wrap. Cook for 30 seconds on the first side and flip. Cook for another 30-45 seconds, it will puff up.

Another vital thing is to make sure that there is a good film of oil all around the sides of the pan, not just the base, to prevent sticking - but at the same time, be careful not to have too much oil, or the tortilla itself will become greasy, unless you are using a non-stick pan.

Why does my Spanish tortilla fall apart? ›

Keeping your tortilla pan unmarred will ensure that your tortillas consistently slide out of the pan with ease and don't stick to the sides and fall apart when you try to flip or serve them.

On a hot iron cast skillet (a Comal)

This is my personal favorite way to heat up both flour and corn tortillas.

A comal is a smooth, flat griddle typically used in Mexico, Central America, and parts of South America, to cook tortillas and arepas, toast spices and nuts, sear meat, and generally prepare food. Similar cookware is called a budare in South America.

Eleganceinlife Cast Iron Tortilla Press

This 7-inch press is a good choice if you're making primarily flour tortillas, because its cast-iron handle is especially heavy. The design is well balanced, which helps you get the even thickness that can be hard to achieve, especially with flour dough.

Use a cast-iron skillet.

The best choice for making frittatas, cast iron skillets can safely go from stovetop to oven, and they conduct heat well and evenly. Seasoning a cast-iron pan gives it a non-stick quality, so a well-seasoned skillet will result in the easiest slicing & serving.