Tortilla Espanola (Spanish Potato and Onion Omelette)

Quick answer

Total time: 40 min
Level: Medium
Servings: 4 servings
Ingredients: 6

About this dish

Tortilla Espanola cooks thinly sliced potatoes and onions slowly in generous olive oil over low heat until completely tender, then combines them with beaten eggs seasoned with salt and pepper, and pan-fries the mixture into a thick, golden omelette.

The low-and-slow approach to cooking the potatoes is essential - high heat browns the outside while leaving the center hard, but gentle heat lets the potato slices absorb oil and turn creamy throughout. Once the potato-egg mixture goes back into the pan, low heat again ensures the bottom sets gradually without burning, while the interior stays moist. Flipping the tortilla using a plate placed over the pan is the most critical moment - confidence and a quick wrist motion prevent the half-set omelette from breaking apart. Letting it rest at room temperature for a few minutes before cutting firms the egg just enough to produce clean slices.

Ingredients

servings

IngredientAmountUnit

potato500 gg

onion140 gg

egg6 eaea

olive oil120 mlml

salt1 tsptsp

black pepper½ tsptsp

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Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Heat

Slice the 500 g potatoes about 3 mm thick, and thinly slice the 140 g onion.

Pat the potatoes lightly with a towel so excess moisture does not make the oil splatter or slow the cooking.
2

Heat

Pour 120 ml olive oil into a pan, add the potatoes and onion, and keep the heat medium-low.

Cook for about 15 minutes, turning gently, until the potatoes bend easily and the onion looks translucent.
3

Prep

When the potato edges start to break slightly and everything is fully tender, drain the mixture through a sieve.

Let it cool for about 3 minutes so the hot oil does not tighten the eggs too quickly.
4

Season

Beat the 6 eggs with 1 teaspoon salt and 0.5 teaspoon black pepper until evenly combined.

Fold in the drained potatoes and onion gently, keeping the slices mostly intact so the tortilla has clean layers.
5

Control

Leave only a thin film of oil in the pan and pour in the egg mixture.

Cook on low heat for about 6 minutes, shaping the edge with a spatula, until the bottom is set but the center still trembles.
6

Finish

Cover the pan with a large plate, flip in one confident motion, then slide the tortilla back into the pan.

Cook the second side about 3 minutes, rest at room temperature briefly, then slice thickly.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Potatoes slow-cooked in olive oil until oil-soaked combine with eggs, flipped mid-set so both sides color.
Finish cue: When the potato edges start to break slightly and everything is fully tender, drain the mixture through a sieve.
Avoid this: Once the potato-egg mixture goes back into the pan, low heat again ensures the bottom sets gradually without burning, while the interior stays moist.