Asian Cuisine
Tortilla Española (Spanish Potato Omelet)
Prep
20 min
Cook
30 min
Servings
4
Level
Medium
Tortilla Española is a legendary Spanish dish—a thick omelet filled with potatoes and onions, slow-cooked until tender and savory. It's creamy on the inside with a beautifully golden-brown exterior, perfect served warm or at room temperature as tapas or for a relaxed lunch. This recipe uses generous amounts of olive oil, just like a traditional Spanish kitchen, giving it an irresistible aroma.
🧂 Ingredients
🍽️ Servings: 4
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 600 grams potatoes
- 2 onions
- 6 eggs
- 250 ml olive oil
- 1.5 tsp salt
- 1/2 tsp ground black pepper
- 1 tbsp chopped parsley (optional, for garnish)
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👩🍳 Instructions
- 1 Peel the potatoes, wash them well, then cut into small dice or half-moon slices about 3-4 mm thick. Pat dry with paper towels so they aren't too wet.
- 2 Slice the onions thinly, lengthwise.
- 3 Heat the olive oil in a medium-sized nonstick skillet over medium to medium-low heat. Make sure there's plenty of oil, since the potatoes will be gently poached in the oil (a confit technique), not fried until crispy.
- 4 Add the potatoes and onions to the hot oil. Sprinkle with a little salt. Cook slowly for 15-20 minutes, stirring gently every so often, until the potatoes are tender but not browned or crispy—the texture should be soft, as if boiled.
- 5 Remove the potatoes and onions with a strainer and drain the oil well. Set aside the used oil, as it can be reused for cooking the tortilla.
- 6 In a large bowl, beat the eggs together with the salt and pepper until well combined but not frothy.
- 7 Add the drained potatoes and onions to the beaten eggs. Stir gently until all the potatoes are evenly coated with egg. Let sit for 5 minutes to let the flavors meld.
- 8 Heat a little of the reserved oil (about 2 tbsp) in a nonstick skillet, 20-22 cm (8-9 inch) in diameter, over medium heat. Pour in the egg and potato mixture, smoothing out the surface.
- 9 Cook for 3-4 minutes until the bottom starts to set and the edges dry out, occasionally shaking the pan so it doesn't stick.
- 10 Place a flat plate larger than the skillet on top of the pan, then quickly and carefully flip the tortilla onto the plate.
- 11 Slide the tortilla back from the plate into the skillet to cook the uncooked side. Cook for another 3-4 minutes over medium-low heat until the center is still a little soft but not runny (creamy).
- 12 Remove the tortilla and place it on a serving plate. Let it cool slightly for 5-10 minutes before cutting into pieces. Sprinkle with chopped parsley if desired, and serve warm or at room temperature.
💡 Tips
• Use low to medium heat when cooking the potatoes in oil so they turn out soft, as if boiled, rather than crispy like French fries.
• The key to an authentic tortilla is a center that's a little creamy (baveuse), so don't overcook it in the final stage.
• Flipping the tortilla can feel nerve-wracking for beginners—use a flat plate a bit larger than the skillet, and do it with a quick, confident motion.
• The tortilla tastes even better if you let it rest a bit before slicing, and it can be served warm or cold as a packed lunch or tapas.
📊 Nutrition Facts / serving
320
Calories (kcal)
10 g
Protein
24 g
Fat
18 g
Carbs
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