Tortilla Española Recipe

Serves: 6-8 people as a main dish, 10-12 as tapas
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes

Essential Ingredients

• 2 pounds medium potatoes (preferably waxy varieties like Yukon Gold)
• 1 large Spanish onion or 2 medium yellow onions
• 8 large eggs, room temperature
• 1 1/2 cups extra virgin olive oil (for cooking)
• 2 teaspoons sea salt
• Additional olive oil for final cooking

Equipment Needed

• 9-10 inch non-stick or well-seasoned skillet
• Large plate or flat lid for flipping
• Sharp knife
• Large mixing bowl
• Slotted spoon

Preparing the Potatoes and Onions

Begin by peeling the potatoes and cutting them into thin slices, about 1/8 inch thick. The key is consistency – try to make all slices roughly the same thickness so they cook evenly. Some Spanish cooks prefer to cut the potatoes into small cubes instead of slices, which is equally traditional.

Peel and slice the onions into thin half-moons, about the same thickness as your potato slices. The onions will add sweetness and depth to the final dish, so don’t skip this ingredient even if you’re not typically an onion lover.

In a large bowl, gently toss the sliced potatoes and onions with 1 teaspoon of salt. Let them sit for 10 minutes to draw out some moisture, which helps prevent the tortilla from becoming watery.

Cooking the Potatoes and Onions

Heat the olive oil in your skillet over medium heat. You need enough oil to almost cover the potatoes – this isn’t deep frying, but rather a gentle poaching process that the Spanish call “confitar.” The oil temperature should be around 250-275 degrees Fahrenheit, hot enough to bubble gently but not aggressively.

Add the salted potatoes and onions to the warm oil. They should be almost completely submerged. Cook very slowly for 20-25 minutes, stirring occasionally with a wooden spoon. The potatoes should become tender enough to break apart with gentle pressure but shouldn’t brown or crisp up.

The goal is to cook the potatoes until they’re creamy and soft throughout while the onions become sweet and translucent. Taste a piece – it should be completely tender with no raw potato taste.

Straining and Preparing the Egg Mixture

Using a slotted spoon, carefully remove the cooked potatoes and onions from the oil, allowing excess oil to drain back into the pan. Transfer them to a large mixing bowl and let them cool for 5-10 minutes.

Reserve the flavored olive oil – you’ll need about 2-3 tablespoons for cooking the tortilla, and the rest can be stored for future use in other dishes. This oil is now infused with potato and onion flavors and is delicious for cooking or drizzling.

Crack the eggs into a large bowl and beat them lightly with the remaining teaspoon of salt. You want to break up the eggs but not create a frothy mixture. Add the cooled potato and onion mixture to the beaten eggs and gently fold everything together. Let this mixture rest for 10-15 minutes, allowing the eggs to soak into the potatoes.

Cooking the Tortilla

Clean your skillet and heat 2-3 tablespoons of the reserved olive oil over medium-low heat. The pan should be hot but not smoking – too much heat will cook the eggs too quickly and create a tough exterior.

Pour the egg and potato mixture into the skillet, using a spatula to distribute it evenly. The mixture should sizzle gently when it hits the pan. Cook without stirring for 5-7 minutes, occasionally shaking the pan gently to prevent sticking.

Use a spatula to pull the edges of the tortilla away from the sides of the pan, tilting the pan to let any uncooked egg flow underneath. This helps create even cooking and prevents the bottom from overcooking.

The Critical Flip

This is the moment that intimidates many home cooks, but with practice, it becomes second nature. The tortilla is ready to flip when the edges are set and pulling away from the pan, but the center is still slightly jiggly.

Place a large plate or flat lid over the skillet. In one confident motion, flip the pan upside down so the tortilla releases onto the plate. Don’t hesitate or go slowly – a quick, decisive flip works best.

Add a little more oil to the pan if needed, then carefully slide the tortilla back into the skillet, cooked side up. Use the spatula to tuck the edges under slightly, creating a neat, rounded shape.

Finishing the Cooking

Cook the second side for another 3-5 minutes over medium-low heat. The tortilla should feel fairly firm when gently pressed in the center, though some Spanish cooks prefer it slightly custardy in the middle.

The total cooking time for both sides should be about 10-12 minutes. The finished tortilla should be golden brown on both sides and about 1 1/2 to 2 inches thick.

Resting and Serving

Remove the tortilla from heat and let it rest in the pan for 5 minutes before sliding it onto a serving plate. This resting period allows the eggs to finish setting gently and makes slicing much easier.

Tortilla Española is traditionally served at room temperature, making it perfect for picnics, parties, or make-ahead meals. Cut it into wedges like a cake, or into small squares for tapas portions.

Traditional Serving Suggestions

In Spain, tortilla is often served with a simple tomato salad dressed with olive oil and sherry vinegar, or alongside crusty bread and Manchego cheese. For breakfast, many Spaniards enjoy it in a bocadillo – a sandwich made with crusty Spanish bread.

Some regions serve tortilla with aioli or a simple romesco sauce, while others prefer it completely unadorned to appreciate the pure flavors of egg, potato, and onion.

The Great Onion Debate

While this recipe includes onions, it’s worth noting that there’s a passionate debate in Spain about whether authentic tortilla should contain onions. Both versions – con cebolla (with onion) and sin cebolla (without onion) – have their devoted followers. Feel free to omit the onions if you prefer the purist approach.

Storage and Serving

Tortilla Española actually improves after sitting for several hours or even overnight, as the flavors meld together. Store it covered at room temperature for up to 24 hours, or refrigerate for up to 3 days. Bring it back to room temperature before serving.

Leftover tortilla makes an excellent sandwich filling or can be cubed and added to salads for extra protein.

Tips for Success

The quality of your olive oil matters significantly in this dish, as it’s a primary flavor component. Use the best extra virgin olive oil you can afford.

Don’t rush the initial cooking of the potatoes – slow, gentle cooking creates the characteristic creamy texture that makes Spanish tortilla so special.

Practice the flipping technique with an empty pan first if you’re nervous. The motion should be quick and confident, and having a helper can make it easier the first few times.

Regional Variations

Different regions of Spain add their own touches to the basic recipe. Some include red peppers, others add herbs like parsley, and coastal areas might incorporate seafood. However, the classic version with just potatoes, onions, and eggs remains the gold standard.