Spanish
⭐ Highly Rated
25 minmedium
SpanishAppetizer
Recipe Story
origins & traditionsTortilla Española is one of Spain's most beloved dishes, found in every tapas bar from Madrid to Barcelona. This deceptively simple dish combines thinly sliced potatoes and onions slowly cooked in olive oil until tender, then bound together with eggs to create a thick, hearty omelette. The key to perfection lies in the patient cooking of the potatoes, allowing them to become supremely soft without browning, and the careful flip that creates the signature golden crust. Served at room temperature, this versatile dish works equally well as a tapa, light lunch, or picnic fare. Each bite offers a perfect balance of silky potato, sweet caramelized onion, and rich egg, embodying the essence of Spanish home cooking.
Instructions
step by step0/10 done
Peel and slice potatoes very thinly, about 1/8 inch thick. Slice onions thinly.
Heat olive oil in a large skillet over medium heat. Add potatoes and onions, stirring to coat with oil.
Cook slowly for 20-25 minutes, stirring occasionally, until potatoes are very tender but not browned. Season with salt.
Drain potatoes and onions in a colander, reserving the oil. Let cool slightly for 5 minutes.
Beat eggs in a large bowl with a pinch of salt. Add the potato-onion mixture and stir gently to combine. Let sit for 5 minutes.
Heat 2 tablespoons of the reserved oil in a 10-inch non-stick skillet over medium-high heat.
Pour in the egg-potato mixture, spreading evenly. Cook for 4-5 minutes until the bottom is golden.
Place a large plate over the skillet and carefully flip the tortilla onto the plate.
Slide the tortilla back into the pan to cook the other side for 3-4 minutes until golden and set.
Slide onto a serving plate and let rest for 10 minutes before slicing into wedges.
Tortilla Española
4.6 (70)
A classic Spanish potato and onion omelette, golden and crispy on the outside, creamy and tender on the inside. This iconic tapa is perfect for sharing at any gathering or enjoying as a light meal.
medium
55 min
6 servings
Ingredients
0 of 6 checked
Main Ingredients
- 4 pieces potatoes, peeled and thinly sliced
- 2 pieces onions, thinly sliced
- 6 pieces eggs, beaten
- 1 1/2 cups olive-oil
Seasonings
- 1 1/2 teaspoons salt
- 1/2 teaspoons black-pepper, freshly ground (optional)
Chef Tips
expert advice•The flip is the most intimidating part but becomes easy with practice.
•Use a plate slightly larger than your pan and flip confidently in one smooth motion.
•For a creamier center, reduce the final cooking time slightly.
•The tortilla is traditionally served at room temperature, making it perfect for preparing ahead.
•Some regions add garlic or peppers for variation.
•The reserved olive oil can be strained and reused for other Spanish dishes.
•For best results, use starchy potatoes like Yukon Gold.
•A mandoline makes quick work of slicing potatoes uniformly.
