Spanish Tortilla
A thick, golden potato and egg omelette — the dish every Spanish home cooks to perfection.
Budget Friendly
Comfort Food
Family Friendly
Ingredients
- 6 large eggs
- 4 medium potatoes, peeled and thinly sliced (3mm)
- 1 onion, thinly sliced (optional but recommended)
- 3/4 cup olive oil
- Salt to taste
Instructions
- 1 Heat olive oil in a 25cm non-stick skillet over medium heat. Add potato slices and onion. Cook gently for 15-18 minutes, turning occasionally, until potatoes are tender but not browned. They should poach in the oil, not fry.
- 2 Meanwhile, beat eggs in a large bowl with a generous pinch of salt.
- 3 Drain potatoes and onion from oil (save the oil). Let cool for 2 minutes, then fold into the beaten eggs. Let sit for 5 minutes.
- 4 Heat 2 tbsp of the reserved oil in the same skillet over medium-high heat. Pour in the egg-potato mixture. Reduce heat to medium-low.
- 5 Cook for 6-7 minutes until the bottom is set and golden.
- 6 Place a plate over the skillet and flip the tortilla onto it. Slide it back into the pan to cook the other side for 4-5 minutes.
- 7 Slide onto a serving plate. Let rest for 5 minutes before slicing into wedges.
About This Recipe
Tortilla Española is Spain's national dish. Unlike a thin French omelette, this is a thick, cake-like creation of thinly sliced potatoes cooked slowly in olive oil, then bound together with eggs.
Served warm or at room temperature, sliced into wedges, it works for breakfast, lunch, dinner, or a midnight snack. Every Spanish family has their own version — this is the classic.
