Tortilla española is Spain’s classic potato and egg omelet: simple ingredients transformed into a thick, tender centerpiece for tapas, lunch, or a late-night snack.
The potatoes and onion are gently cooked in olive oil before being folded with beaten eggs and set in a skillet. The result should be browned outside and softly set inside.
Cook the potatoes gently rather than frying them crisp. Their tender, almost confited texture is what gives a tortilla española its character.
Serving Suggestions
Serve warm or at room temperature with tomato salad, crusty bread, olives, or a spoonful of allioli.
Recipe Notes
A nonstick or well-seasoned skillet makes flipping easier. The tortilla keeps refrigerated for up to 3 days and is best served at room temperature.
Spanish Tortilla Española with Potato and Onion
A thick Spanish omelet with tender olive-oil potatoes, sweet onion, and a softly set egg center.
Ingredients
Equipment
Method
Cook the Potatoes:
- Combine the potatoes, onion, olive oil, and salt in a large skillet. Cook over medium-low heat, stirring occasionally, until the potatoes are tender but not browned, about 20 minutes.
- Drain the potato mixture through a strainer set over a bowl. Reserve 3 tablespoons of the oil and let the potatoes cool for 5 minutes.
Mix and Set:
- Beat the eggs in a large bowl. Fold in the warm potato and onion mixture and let stand for 5 minutes.
- Heat the reserved oil in the skillet over medium heat. Add the egg mixture and cook until the edges are set and the bottom is golden, about 5 minutes.
Flip and Finish:
- Place a large plate over the skillet. Carefully invert the tortilla onto the plate, then slide it back into the skillet.
- Cook until the second side is golden and the center is softly set, 3 to 5 minutes. Rest for 10 minutes, then slice into wedges.
- Serve with tomato slices and parsley.
Nutrition
Notes
- The potatoes should be tender and pale, not crisp.
- Use a plate slightly larger than the skillet for a confident flip.
- The center firms as the tortilla rests.
