Spanish · Main · Medium
Tortilla Espanola
The classic Spanish potato omelette, thick and golden with layers of sweet, olive-oil-poached potatoes and soft onion. Serve it warm, cold, or at room temperature, and watch the whole wedge disappear.
The whole recipe in 60 seconds
Tortilla Espanola, in 5 ideas
- The tortilla should stay juicy inside, so do not overcook it; a slightly soft center is the authentic finish.
- Waxy potatoes hold their shape better than floury ones, which turn to mush in the oil.
- The flip is easier than it looks: use a plate larger than the pan and commit to it quickly.
- Room temperature is the traditional way to eat it, so it is perfect make-ahead food.
- The onion is debated in Spain, but it adds sweetness that balances the potatoes beautifully.
What you need
Ingredients
- 900g waxy potatoes, peeled and sliced into 3mm rounds
- 1 large yellow onion, thinly sliced
- 7 large eggs, beaten
- 250ml good olive oil, plus extra for the pan
- 1 1/2 tsp fine sea salt
- 2 tbsp flat-leaf parsley, chopped, to serve
How to make it
Directions
- Heat the olive oil in a 24cm non-stick or well-seasoned skillet over medium heat until it shimmers, then add the potato slices and onion.
- Cook gently for 20 to 25 minutes, stirring and turning the slices often, until the potatoes are completely tender and the onion is soft and sweet, never browned.
- Lift the potatoes and onion out with a slotted spoon into a large bowl, leaving the oil behind, and season with the salt while still hot.
- Beat the eggs with a pinch of salt and pour them over the warm potatoes, pressing everything down so the slices are coated, then rest 15 minutes.
- Heat 2 tablespoons of the reserved oil in the same skillet over medium heat, add the mixture, and spread it level with a spatula.
- Cook 5 to 7 minutes, loosening the edges and shaking the pan, until the base is golden and the top is mostly set but still a little wobbly in the center.
- Place a large flat plate over the pan, flip the tortilla onto it in one confident motion, and slide it back into the pan to cook the other side for 4 more minutes.
- Slide onto a serving plate and rest 10 minutes before cutting into wedges, or let it cool completely to room temperature.
Save the poaching oil in a jar in the fridge; it is now flavored with potato and onion and works brilliantly for the next tortilla or for frying eggs.