Spanish
⭐ Highly Rated
25 minmedium
SpanishBreakfast
Recipe Story
origins & traditionsTortilla Española is one of Spain's most beloved comfort foods, served in homes, bars, and restaurants throughout the country. This hearty potato omelette combines simple ingredients to create a dish that is far greater than the sum of its parts. The key to perfection lies in slowly cooking the potatoes and onions until they are tender and sweet, then mixing them with beaten eggs and cooking until just set with a slightly creamy center. Traditionally served at room temperature and cut into wedges, this versatile dish works equally well for breakfast, lunch, dinner, or as a tapa. Each region of Spain has its own variations, with some adding chorizo, peppers, or other vegetables, but the classic version remains the most popular. The dish is economical, filling, and can be prepared ahead of time, making it ideal for feeding a crowd or meal prep.
Instructions
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Peel and thinly slice the potatoes (about 1/8 inch thick) and onions.
Heat olive oil in a large skillet over medium heat until shimmering. Add the potato and onion slices, stirring to coat with oil. Season with salt.
Cook the potatoes and onions for 15-20 minutes, stirring occasionally, until tender but not browned. The potatoes should be soft enough to break apart easily.
While potatoes cook, beat the eggs in a large bowl with a pinch of salt and pepper.
Using a slotted spoon, transfer the cooked potatoes and onions to the bowl with eggs, draining excess oil. Gently fold together and 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 and potato mixture, spreading evenly. Reduce heat to medium-low.
Cook for 8-10 minutes, gently shaking the pan occasionally, until the edges are set but the center is still slightly runny.
Place a large plate over the skillet and carefully flip the tortilla onto the plate.
Slide the tortilla back into the pan, uncooked side down. Cook for another 5-7 minutes until fully set but still slightly moist in the center.
Slide onto a serving plate and let cool for at least 10 minutes before slicing.
Tortilla Española
4.6 (70)
A classic Spanish potato and egg omelette, golden and tender, perfect for breakfast or any time of day. This iconic dish features thinly sliced potatoes and onions slowly cooked in olive oil, then bound with eggs.
medium
45 min
6 servings
Ingredients
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main
- 4 pieces potatoes, peeled and thinly sliced
- 6 pieces eggs, beaten
- 1 pieces onions, thinly sliced
- 8 tablespoons olive-oil
seasoning
- 1 teaspoons salt
- 1/2 teaspoons black-pepper, freshly ground
Chef Tips
expert advice•The traditional debate: to include onions or not? Purists argue for potatoes only, but onions add wonderful sweetness.
•For best results, use starchy potatoes like Yukon Gold or russet.
•Don't skimp on the olive oil during cooking - it flavors the dish and ensures tender potatoes.
•The flipping technique takes practice; use a plate larger than your pan and flip confidently in one smooth motion.
•The tortilla should be slightly runny in the center when you flip it, as it will continue cooking.
•Serve at room temperature for the best flavor and texture.
•Common variations include adding roasted red peppers, chorizo, spinach, or mushrooms.
•For a lighter version, you can bake the potatoes instead of frying them, though the texture will be slightly different.
•Leftover tortilla makes excellent sandwiches the next day.
