Tortilla Espanola (Spanish Potato and Onion Omelette)
Quick answer
- Total time
- 40 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 6
About this dish
Potatoes cooked slowly in plenty of olive oil turn creamy and soft, while the same slices fried over high heat scorch outside and stay hard in the middle.
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That gentle start gives a Spanish tortilla its thick, tender layers once the eggs are added. The nerve-racking part is the flip: a plate goes over the pan and the half-set omelette turns out in one motion before sliding back in. Both sides end up golden, with a moist center.
Ingredients
Instructions
- 1
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
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
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
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
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
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.
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