Tortilla Española (Spanish Potato Omelette)

About This Recipe

Tortilla española, also called tortilla de patatas, is the great equaliser of Spanish cuisine — equally at home in a Michelin-starred restaurant and a corner bar, eaten hot or cold, for breakfast, lunch, dinner or any time in between. It is one of the most argued-about dishes in Spain: with onion or without? Runny (jugosa) or fully set (cuajada)? The answer to the first is: with onion, which adds sweetness and depth. The answer to the second: runny in the centre, which gives a creamy, almost custard-like texture to the egg. The secret is in the technique: potatoes are not fried but rather confit-poached slowly in an abundance of olive oil.

Ingredients

Serves 4

• 600 gpotatoes(peeled, thinly sliced)
• 1 largeonion(thinly sliced)
• 6 largeeggs
• 300 mlolive oil(for poaching)
• salt(to taste)

Instructions

1. 1

   Confit potatoes

   Heat olive oil in a 24cm non-stick pan over medium-low heat. Add potato slices and onion. They should gently sizzle — not fry aggressively. Cook 20–25 minutes, stirring occasionally, until completely tender but not browned. Season well.

2. 2

   Drain and mix with egg

   Drain potatoes and onion in a colander, reserving the oil. Beat eggs well in a large bowl. Add warm potato mixture and stir gently. Leave to rest 5 minutes.

3. 3

   Cook first side

   Heat 2 tbsp of reserved oil in the pan over medium heat. Pour in egg and potato mixture. Shake gently. Cook 4–5 minutes until the bottom is set and golden but the top is still wobbly.

4. 4

   Flip

   Place a large flat plate over the pan. Flip the tortilla onto the plate, then slide back into the pan to cook the other side 2–3 minutes.

   The flip is scary but key — use a plate wider than the pan and be decisive.

5. 5

   Serve

   Slide onto a serving plate. Serve warm or at room temperature, cut into wedges.

Variations

• •

  Fry sliced chorizo with the potatoes for a richer Chorizo Tortilla.

• •

  Add wilted spinach and crumbled manchego before pouring in the egg for a Spinach & Cheese version.

Storage

Refrigerate up to 3 days. Serve at room temperature — tortilla is actually better the next day.

Frequently Asked Questions