Tortilla Española, also called Tortilla de Patatas, is one of Spain’s most beloved traditional dishes. This thick potato and onion omelette is a cornerstone of Spanish cuisine, served in homes, tapas bars, and cafés across the country. Its origins date back to the 19th century, when it became a practical, filling meal for farmers and soldiers. The beauty of this dish lies in its simplicity—just eggs, potatoes, and onions—yet it delivers rich flavor and a satisfying texture. It can be eaten warm, at room temperature, or cold, making it perfect for breakfast, lunch, or as part of a tapas spread. Some Spaniards debate whether onions belong in a tortilla, but the con cebolla (with onion) version is especially popular for its sweetness and depth of flavor.
Preparation Time
45 minutes
Servings
4–6 people
Ingredients
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6 large eggs
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4 medium potatoes (about 500 g), peeled and thinly sliced
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1 large onion, thinly sliced
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½ cup (120 ml) olive oil (extra virgin preferred)
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Salt, to taste
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Freshly ground black pepper, to taste
Detailed Method
Begin by peeling and slicing the potatoes into thin, even slices—about 3 mm thick. Slice the onion into thin strips. Heat the olive oil in a large, nonstick frying pan over medium heat. When the oil is hot but not smoking, add the potatoes and onions, seasoning with a pinch of salt. Cook gently for about 15–20 minutes, stirring occasionally, until the potatoes are tender but not browned. This slow cooking in olive oil gives the tortilla its signature soft texture.
Once the potatoes and onions are cooked, transfer them to a colander set over a bowl to drain the excess oil. Keep the oil—it will be used later.
Crack the eggs into a large mixing bowl, season with salt and pepper, and beat lightly. Add the drained potatoes and onions to the eggs, mixing gently to avoid breaking the potatoes too much. Let the mixture sit for 5 minutes so the flavors meld.
Heat about 2 tablespoons of the reserved olive oil in the same frying pan over medium heat. Pour in the egg mixture, spreading it evenly with a spatula. Cook for 4–5 minutes until the edges begin to set and the bottom is lightly golden, gently shaking the pan from time to time to prevent sticking.
To flip the tortilla, place a large plate over the pan, hold it firmly, and invert the tortilla onto the plate. Slide it back into the pan, cooked side up, and cook for another 3–4 minutes until set in the center but still moist inside.
Once done, slide the tortilla onto a clean plate and let it rest for a few minutes before slicing into wedges. It can be enjoyed warm, at room temperature, or even chilled for picnics.
