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Spanish tortilla espanola with a golden potato and onion interior served in thick wedges with tomato salad.

Spanish Tortilla Española with Potato and Onion

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A thick Spanish omelet with tender olive-oil potatoes, sweet onion, and a softly set egg center.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Breakfast, Main Course
Cuisine: Spanish
Calories: 390
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Tortilla
  • 1 1/2 lb Yukon Gold potatoes peeled and thinly sliced
  • 1 large yellow onion thinly sliced
  • 1 1/2 cups olive oil for cooking; strain and reserve excess
  • 8 large eggs beaten
  • 1 tsp kosher salt plus more to taste
Serving
  • 2 medium tomatoes sliced
  • 1/4 cup flat-leaf parsley chopped

Equipment

  • 10-inch nonstick skillet
  • Large mixing bowl
  • Mandoline or sharp knife
  • Large plate
  • Rubber spatula

Method
 

Cook the Potatoes:
  1. 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.
  2. 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:
  1. Beat the eggs in a large bowl. Fold in the warm potato and onion mixture and let stand for 5 minutes.
  2. 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:
  1. Place a large plate over the skillet. Carefully invert the tortilla onto the plate, then slide it back into the skillet.
  2. 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.
  3. Serve with tomato slices and parsley.

Nutrition

Calories: 390kcalCarbohydrates: 27gProtein: 14gFat: 27gSaturated Fat: 5gCholesterol: 250mgSodium: 520mgFiber: 3gSugar: 4g

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.