Tortilla Española (Spanish Potato Omelette)
A classic Spanish potato omelette with tender potatoes, soft onion, and a gently set egg center.
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50 mintotal
40 min hands-on10 min hands-off
Prep 15 min · Cook 25 min
- Serves
- 2
- Difficulty
- Medium
- Spice
- None
Ingredients
Quantities are for 2 servings.
You'll need: Stovetop.
Includes 10 minutes of resting time.
Method
Warm the measured olive oil in a non-stick skillet over medium-low heat. Add the sliced potatoes and onion, then cook gently until the potatoes are tender but not browned.
Drain the potatoes and onion from excess oil, then let them cool for a few minutes so they do not scramble the eggs.
Mix the warm potatoes and onion with the beaten eggs, salt, and black pepper. Let the mixture stand briefly so the potatoes absorb some egg.
Return a lightly oiled skillet to medium-low heat, add the mixture, and shape the edges with a spatula. Cook until the base is set and the top is still slightly loose.
Slide the omelette onto a plate, invert it back into the skillet, and cook the second side until just set. Rest before slicing so the center stays moist.
How to tell it's done
The finished tortilla should hold its shape, with tender potato layers and a moist, softly set center.
Getting it right
Tip
Keep the heat moderate and patient; browning the potatoes too much makes the omelette dry and less traditional.
What to serve it with
Serve warm or at room temperature with a simple tomato salad or crusty bread.
Substitutions
- Use Extra Virgin Olive Oil for a more pronounced olive flavor, but regular Olive Oil is easier for gentle frying.
- Use brown onion if regular onion is unavailable; it may give the omelette a slightly sweeter flavor.
- Do not replace Egg in this recipe; it is the binding structure of the dish.
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