Tortilla Espanola (Spanish Potato and Onion Omelette)
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.
Adjust Servings
Instructions
- 1
Thinly slice potatoes and onions.
- 2
Cook potatoes and onions gently in plenty of olive oil until tender.
- 3
Beat eggs with salt and pepper, then mix in cooked potatoes and onions.
- 4
Pour mixture into the pan with a little oil and cook on low heat.
- 5
Flip using a plate and cook the other side.
- 6
Let it rest briefly, then slice and serve.
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