Tortilla Española, also called Spanish omelette, is a simple dish made with just a few ingredients: potatoes, eggs, and onion. It’s cooked slowly until tender, then flipped and browned to form a thick, golden round. Served warm or at room temperature, it works as breakfast, lunch, or part of a tapas spread. This recipe serves 4.
Ingredients
-
500g (about 1 lb) potatoes, peeled and thinly sliced
-
1 medium onion, thinly sliced
-
6 large eggs
-
Salt to taste
-
Olive oil (about ½ cup, for frying)
Cooking the Potatoes and Onions
In a large nonstick or cast-iron skillet, heat a generous amount of olive oil over medium-low heat. Add the potatoes and onion with a pinch of salt. Cook gently, stirring occasionally, until the potatoes are soft but not browned—about 20 minutes.
Use a slotted spoon to transfer the cooked potatoes and onions to a bowl. Let them cool slightly.
Preparing the Egg Mixture
In a separate bowl, beat the eggs with a bit of salt. Add the warm potato-onion mixture and stir gently to coat everything in egg.
Let the mixture sit for 5–10 minutes so the flavors come together.
Cooking the Tortilla
Wipe out the skillet and add a bit more oil. Pour in the egg and potato mixture, spreading it evenly. Cook over medium-low heat for about 6–8 minutes, until the edges are set and the center is still a little loose.
To flip it: place a large plate over the skillet, invert the tortilla onto the plate, then slide it back into the skillet to cook the other side. Cook for another 4–5 minutes until fully set and lightly golden.
Serving
Let the tortilla cool slightly before slicing into wedges. It can be served warm, at room temperature, or even cold.
Tortilla Española is about texture—creamy inside with just a touch of crust. It’s rustic, filling, and made to share. Add bread and olives, and you’ve got a classic Spanish bite.
