Spanish potato and onion omelette — thick, golden, comforting, perfect at any temperature.
Tortilla Española is Spain's national egg dish — a thick, golden omelette of slow-cooked potatoes and onions bound together with eggs, served warm or at room temperature. Each forkful delivers tender potatoes, sweet caramelized onions, and creamy eggs. It's eaten for breakfast, tapas, picnics, and sandwiches. Simple ingredients, technique-driven, deeply satisfying.
Serves 6
Peel and slice potatoes into 3mm rounds. Salt them lightly and let sit 10 minutes. Pat dry.
Heat olive oil in 26cm non-stick skillet over medium-low heat. Add potatoes and onions. They should be submerged. Cook gently, stirring occasionally, until potatoes are tender but not browned, 25-30 minutes.
Drain potatoes and onions in colander, reserving 3 tbsp oil. Cool slightly.
Beat eggs with salt and pepper. Stir in drained potato-onion mixture. Let sit 10 minutes — eggs will absorb potato starch.
Heat 2 tbsp reserved oil in skillet over medium heat. Pour in egg-potato mixture. Cook 5 minutes until edges and bottom are set.
Place plate over skillet. Holding firmly, flip. Slide tortilla back into pan, browned side up.
Cook 5 more minutes. Tortilla should be golden outside, slightly soft (jugosa) inside.
Slide onto serving plate. Let rest 5 minutes. Serve warm or room temperature, cut in wedges.
Slightly undercooked center (jugoso) is traditional — Spanish prefer it.
Use non-stick pan — sticking is the enemy of beautiful tortilla.
Add chorizo or peppers.
Cheese tortilla: add Manchego.
Refrigerate up to 4 days. Eat at room temperature.
Tortilla Española dates to early 1800s Spain. It was a way to make eggs and few ingredients into a hearty meal.
Spain debates fiercely. With onion (con cebolla) is sweeter; without is more pure potato. Both are correct.
Per serving (250g / 8.8 oz) · 6 servings total
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