Tortilla Española (Spanish Potato Omelette)

Illustrative stock photos, not this exact recipe. Photo credits are at the bottom of the page.

Tortilla española is a thick omelette made with eggs, potatoes and often onion, cooked slowly in olive oil. It is a staple of tapas bars and family tables across Spain and is served warm or at room temperature.

The key is cooking the potatoes gently in plenty of oil until soft, not browned. Whether to include onion is a famous Spanish debate, so choose your side.

Recipe label: Based on traditional technique. Photo: illustrative stock photo, not the finished dish from this exact recipe.

Photo credits: Photo 1: MikeGz on Pexels; Photo 2: Zehra Yılmaz on Pexels; Photo 3: MikeGz on Pexels. Free stock photos, used under the Unsplash or Pexels license and shown here as illustrations only.

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Tortilla Española (Spanish Potato Omelette)

Author: KP Cooking Method: Pan-Frying Cuisine: Mediterranean, Spanish Courses: Lunch, Snacks Recipe Keys: B Budget-Friendly Gluten Free Vegetarian Meals

Prep Time 15 mins Cook Time 35 mins Rest Time 10 mins Total Time 1 hr

Servings: 6

Description

Spanish potato omelette with slow-cooked potatoes and onion. Easy ingredients, make-ahead friendly, and good warm or at room temperature.

Ingredients

Servings

For the tortilla

• 500 g waxy potatoes (peeled and thinly sliced)
• 1 medium onion (thinly sliced (optional))
• 150 ml olive oil (for gentle frying)
• 6 large eggs
• 1 tsp salt (plus more to taste)

Instructions

1. Heat the olive oil in a 22 to 24 cm non-stick pan over medium-low heat. Add the potatoes and onion with a pinch of salt.
2. Cook slowly, turning gently, for 15 to 20 minutes until the potatoes are completely tender but have not browned.
3. Drain the potatoes and onion in a sieve over a bowl, keeping 1 tablespoon of the oil for the pan.
4. Beat the eggs with the salt in a large bowl. Fold in the warm potatoes and onion and let the mixture sit for 5 minutes.
5. Heat the reserved oil in the pan over medium heat. Pour in the mixture and cook for 4 to 5 minutes, shaking the pan, until the edges are set.
6. Place a large plate over the pan and flip the tortilla onto it. Slide it back into the pan and cook for 3 to 4 minutes more.
7. Rest for 10 minutes before cutting. The center can be slightly soft or fully set, as you prefer.

Note

Fully cook the eggs if serving to young children, older adults, pregnant people or anyone with a weakened immune system. Leftovers keep 2 days in the refrigerator.